Tomorrow (Wednesday) sees the long-awaited reopening of the Black Dog Oven pop-up at the old water board depot on Peel Harbour.

The Black Dog Oven has been seen this summer in its mobile incarnation at events including the Royal Agricultural Show and the Food & Drink Festival, with owners Mike and Josie Wade creating pizzas from locally sourced ingredients, cooked in a traditional wood-fired oven.

Mike told us what we could expect from this coming season. He said: ’It is still a pop-up. It is just on for a bit longer this year, to take in October and November.

’The idea of a pop up means that we can try loads of different things and not run to any set formula or plan, which suits us down to the ground.

’The Foraging Vintners are back with us too and we are once again backed by the government’s domestic events fund.’

Tomorrow sees the Moddey ’Do’, the name he and Josie have coined for their Hop tun Naa-themed celebrations, which runs until October 31.

They will also run events through November then, in December, their Christmas events, the ’Dog’s Nollick’, returns.

’We just like mucking about with names,’ said Mike.

Although the yard site hasn’t been open over the summer, as many had hoped, there has been plenty of work going on there.

Mike said: ’We took another wall out in the building, which was hard work, we have installed a second toilet, and we have sorted out heating indoors and out, which has taken a bit of thinking about.

’Running for five long weekends instead of three last year has meant we have to plan far more in advance.

’It’s really nerve-wracking this time around.

’Last year, we just threw the idea together, and ourselves and Foraging Vintners just kind of went for it.

’And, in spite of everything that went against us, in particular the weather, the success of the event was just amazing. This time there will be expectations to uphold and hopefully, we will be delivering a better event.

’But we really want it to be just as fun, relaxed, atmospheric and just as enjoyable for everyone as before.’

The Foraging Vintners’ relaxed local vibe fits well with the spirit of the Black Dog Oven and both teams get along well.

Mike said: ’Its great having Foraging Vintners back with us. Ian and Mary Beth are great fun to be with and we all just barrel along.

’It’s also really handy having people like that, who are happy just to smile and get on with things regardless of what’s going on when things start going wrong.

’Like last year, when we were hit with gale-force winds on our opening night. It could have been disastrous and quite heartbreaking, but in the end it was a great laugh.

’Plus, their drinks are always a bonus. They kept everyone warm with their mulled cider.’

The Black Dog pizzas are renowned for their ultra-local ingredients. Their dough bases are all made from Laxey flour and their toppings include queenies and bacon and their own pesto, made from hand-picked Manx wild garlic.

So what will they be piling onto their pizzas during the coming festivities?

Mike said: ’I think we should have pumpkin pizzas back this year. We did one once with local goat’s cheese and fresh red onion, with pumpkin or squash from Magher Ghrian. That would be great to do again.

’As for Christmas, we had a pigs-in-blankets pizza last time. We need to take that a stage further. Brie and Cranberry would be fun, and maybe a turkey one. We did sweet apple pie pizzas once, and I’d like to bring them back.’

And, as a final thought, Mike added: ’Can we incorporate sprouts onto a pizza? Maybe, although I wouldn’t be eating it.’

The Black Dog Oven pop ups, starting tomorrow, will feature a range of events and will include festive craft markets, toasty fires and acoustic music in a family friendly setting.

They are open from midday to 11pm and children are welcome until 9pm.

Although there are outdoor heaters you are advised to wrap up warm and bring a jumper.

You can find more details of future dates and times on the Black Dog Oven Facebook page.

l There is space at the Christmas markets for more Manx craftspeople. If you are interested and want some market dates, contact Molly Wade at shout [email protected]