The Cave turns the page while keeping its heart

SLINGING pizzas at The Cave in Jan Juc will remain a family affair, with Jode Reid stepping in to carry on his father’s legacy at the much-loved local venue.

After 11 years at the helm, founder Mick Reid has handed over the paddle to “a younger warrior”, his eldest son, who has been part of the business since day one.

Jode, an experienced tradesman specialising in woodfired ovens and fireplaces, said taking over the reins marked an exciting new chapter.

 

“It’s amazing for the business to stay in the family,” he said. “It’s almost like that old Italian family mentality.

“I’ve obviously grown up with it, but now taking over fully brings with it new responsibility and fun.

“We’ve got an amazing clientele and we can’t wait to keep that going for years to come.”

The Cave opened in January 2015, with Mick playing a hands-on role in building the venue. The idea for pizzas had already taken shape earlier while he was laying bricks.

Already running mobile pizza gigs in backyards with a friend, Reid saw an opportunity to turn that passion into a permanent fixture in Jan Juc.

 

“I’d always been into cooking at home and loved food. It was a natural growth for us,” Mick said.

“I thought it could be successful, but it’s certainly blown expectation.”

From the outset, Mick was determined to shift perceptions around pizza, distancing themselves from the idea of it being “junk food”.

This process has taken a lot of experimentation and change.

“The locals have been paramount to this and embraced it,” he said.

 

“They just love their little spot here and they come in and jam the venue, particularly in winter when it’s super warm in there.

“You combine our love for what we do with the elements of fire, wood and stone and it becomes a wonderful place to be.”

Jode said he was proud of what his father had built and was committed to “keeping the flame burning”.

“He’s done an amazing job to keep it to that Australian woodfired style with a crispy base and loads of flavour on top,” he said.

“For me, it’ll just be giving it a bit of a refresh but keeping that relaxed dining and delicious food.

“All the favourites will stay on the menu, and we will have a few fresh additions too.”