Long ferment sourdough is an ancient bread making method, which breaks down the gluten and starches in the flour to make it easier to digest and the nutrients more readily available.
Please see the board or ask us
Tomato, mozzarella, pepperoni, nduja, mascarpone & hot chilli honey
Tomato, mozzarella, gorgonzola, artichokes & olives
Mozarella, goat’s cheese, caramelised onion, olives, walnuts, truffle oil & chilli honey
Tomato, mozzarella, thyme baked mushrooms, basil & garlic oil
Tomato, mozzarella, garlic & thyme baked field mushrooms, caramelised onion & smoked pancetta
TOP BOY (Vegan)
Tomato, artichokes, butternut squash, thyme baked mushrooms, caramelised onion, walnuts & truffle oil
JON BON CHOVY
Tomato, mozzarella, anchovies, olives, capers, chilli & fresh parsley
Tomato, mozzarella, basil & olive oil
Our dough is made using a combination of organic roller milled wheat and stone-ground heritage grains. We find this combination gives our pizzas rise and strength whilst also being nutritious and flavoursome.
Ours is made fresh for us in Essex using UK milk.
Our cured meats come from our friends at Cobble Land Cured. They use grass-fed, free-range animals reared in the UK.
We work with urban gardens and UK producers such as Isle of Wight Tomatoes to bring local, fresh, seasonal vegetables to your pizzas and sides.
We use raw UK honey from Busy Bees, in Stains.