The Clonakilty Breakfast is the outrageous limited-edition pizza to try now
Don’t tell your cardiologist.
To celebrate ten delicious years in Clonakilty, Cork’s own Oak Fire Pizza has cooked up something a little outrageous for summer ’25: the Clonakilty Breakfast.
This limited-edition pie is loaded with local black pudding, juicy sausage, crispy bacon, creamy fior di latte, and a cheeky drizzle of hollandaise.
It’s breakfast—but make it pizza.
The beloved artisan pizzeria, known for its wood-fired flavours, is proudly celebrating a decade in the flagship location that launched the brand’s journey as Oak Fire Pizza back in 2015.
Tayfur Turkan and Andrew Loane. Photo: Melissa Clarke
Under the direction of its founders Andrew Loane and business partner Tayfur Turkan, the company now operates nine outlets, employs over 90 staff, and has earned several industry awards along the path to becoming one of Cork’s most recognisable homegrown food brands.
“It’s been a decade of hard work, creativity, and serious community support,” said Loane.
Forged in (wood) fire
Andrew’s journey began during the recession, when he transitioned from the construction industry to food, bringing a portable pizza oven and gazebo to local markets and festivals.
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In 2010 he launched The Oak Fire Italian Pizzeria in Skibbereen, and five years later after partnering with friend Tayfur Turkan, they relocated the business to Clonakilty, and rebranded it as Oak Fire Pizza.
With no budget to hire contractors, the duo took on the challenge of building out the new premise. Every element, from tiling and plumbing to flooring and the installation of all kitchen equipment, was completed by the partners.
“In the first few months, it was myself in the kitchen, Tayfur out front, and a couple of part-time helpers in the kitchen”, recalls Andrew.
“It was a very small team, seven day weeks, 15 hour days. We never envisioned that 10 years later we’d be operating nine units around the city and county.”
