Johnny Dough's Wood-Fired Pizza — Restaurant in Llandudno

I phoned to book a table on Thursday 21/8/25 at 5:30pm. The person on the phone said we had a table in the front window. She was very helpful and discussed our needs after I explained my wife is sensitive to sunlight and gave us a table in the back room. We arrived at approximately 5:15pm and we were shown to our table. We ordered drinks and food. The drinks came and we waited for our food. Whilst waiting we notice the two guys who were preparing the pizzas and toppings etc. whilst they were going about their business, one of them picked some of the food off a pizza and tasted it, which meant he took food and put it in his mouth and continued to prepare other food without even attempting to wash his hands. As we watched he touched his face, nose and scratched the back of his neck 4 times, all without any washing of his hands before carrying on touching the dough and toppings as he prepared customers food. At this point we decided to leave so we attracted the attention of the front of house team and told them we wanted to pay for our drinks and leave, even though we had not finished them. We told them the full reason why we were leaving and one of them said she would be having a word with the person in question. We stressed to them that it was not their fault we were leaving but we were utterly disgusted with what we had witnessed. We can’t comment on the food as we did not eat any. It was the most flagrant disregard of health and safety and food hygiene we have...

The worst restaurant experience of my entire life. I brought family in who had travelled up from London to have a meal here as I’ve eaten in Rhos on Sea and always had a fabulous meal and experience. The manager who was on duty was a really nice guy who did what he could but he was surrounded by a large group of kids working in the restaurant. We waited a very long time as did lots of other people and no apology for the wait, our pizzas came but no side orders and we were still waiting for drinks. The overall thing that went wrong was something that I’ve never witnessed before and hope I never do again. The chef that was cooking the pizzas came out to our table and dumped 4 very hot pizzas on the table, one of which was in front of a 3 year old who could have been badly burnt. He shouted at us for making HIS staff cry, she lied to us telling us that something wasn’t available when we had been told by more than 1 member of staff, including the manager that it was. We told her that this was not true and she walked off unbeknown to us to go and cry somewhere. This chef should be sacked for his dangerous behaviour as I’m not sure what else he would do if a customer upset him. I asked for an apology from him but none was forthcoming. Your comments on this outrageous behaviour would be appreciated and some sort or explanation why he was allowed to exhibit this...

From the outside the restaurant looks like a decent Napoli, wood fired pizza place. Nice atmosphere inside with authentic looking oven. There were 4 of us ordering 6 piazza and 2 sides for takeaway. We ordered all at the same time, paying separate for a few pizzas each. My first alarm bells started ringing when I noticed they were using a dough rolling machine. Wood fired pizza should always be hand stretched as not to lose the beautiful crust of the dough! There was only 2 tables in the restaurant and these types of pizza should take 90 seconds to cook so we were expecting all our food to come out in quick succession so we could all go back to our house and eat together. The first two came out after 10 minutes which was fine. Then the next two came out over 25 minutes later. And the final two another 15 minutes later, missing the corn side so we had to wait a further 5 mins. By which point the pizzas that came out first were freezing cold. We took them back to the house to find (as expected) the food was all cold and most of the crusts burnt or too crispy to eat due to the lazy rolling technique (or lack of) pushing all the air out of the crusts, so warming up in the oven wasn't even an option. With only pizzas on the menu you'd expect knocking Napoli style pizza out to be down to a fine art. Maybe a dough stretching course would be...