Pubs & Restaurants
Log burners in the bar, fire pits in the garden, pizza ovens out the back. Demand swings hard with the weather.
- Weekly or fortnightly through winter
- Kiln dried for pizza ovens
- Top-ups at short notice in a cold snap
Pubs, holiday lets, campsites and estates across Dorset don't want to think about firewood in November. We put you on a schedule and you stop worrying about it.
Who We Supply
Different businesses need firewood in completely different rhythms. Here's how we usually set each one up.
Log burners in the bar, fire pits in the garden, pizza ovens out the back. Demand swings hard with the weather.
A full log basket is what gets the five-star review. Nobody wants a guest arriving to an empty hearth.
Resale by the bag at reception, plus wood for communal fire pits. Volume is seasonal and predictable.
Big houses, cottages and outbuildings, often several fires under one ownership.
Log slices for centrepieces, decorative logs for dressing, and firewood for the evening fire pit.
Bagged firewood, kindling and firelighters to sell on, restocked before you run dry.
Work It Out
Three questions and we'll size your year, suggest the drop that fits, and write the enquiry email for you.
A planning estimate, not a quote — how cold the winter runs and how your guests actually burn will move it. Ring 01202 022560 and we'll price it properly against real numbers.
Why Bother With Us
Not the cheapest pallet on the internet — a local yard that turns up when it says it will.
Agree a frequency once and it just arrives. No ringing round in the first cold week of November when every supplier in Dorset is already booked out.
It all comes off our own tree surgery work and out of the same yard, cut to the same 8–10″. Your staff and your guests get the same thing each drop.
Business accounts are invoiced rather than paid at the door, and multiple sites can go on a single account. Your bookkeeper will thank you.
100% recycled Dorset timber, nothing felled for firewood and nothing imported. That's a genuine line for your website, your welcome pack or your menu.
Setting It Up
What you burn it on, roughly how much, and when it matters most. The planner above is a decent starting point.
A real figure against real volumes, including any delivery charge if you're outside the free zone. Nothing hidden.
Weekly, fortnightly, monthly, or a couple of big drops a year. Change it whenever the season changes.
Tipped or stacked bags where you want them, invoiced to the account. You get on with running the place.
Trade Questions
Tell us roughly what you get through and we'll come back with a real price and a delivery rhythm that fits.