*** All of our pizzas can be tweaked for vegetarians and vegans for events booked in advance.
Dry January
Stella Braised Beef Brisket, Fior di Latte, on a mix of creamy Vodka and Tomato Sauce, enhanced by smoky Ancho chilli flakes and sweet Tequila Red Onions.
Butter Chicken
Smoky butter chicken, tomato sauce, Fior di Latte finished with mint yoghurt, mango purée, coriander and poppadom.
Love it or Hate it
My Favourite, no cheese pull here - Tomato base with Nudja and Cantabrian Anchovy. Finished with lemon zest, Neil's Sussex floral honey and lashings of aged parmesan. The perfect balance: spicy, salty, citrusy, umami-rich… with a hit of floral sweetness from Neil’s honey to counteract the saltiness.
Marg 2.0
Creamy Fior di Latte base, finished with a deep reduced San Marzano tomato sauce, fresh basil purée, and Pecorino crust.
The Baa Baa
Homous - Harrisa Lamb - Red Onion - Fior di Latte - Finished with Crispy Chickpeas - Mint Yoghurt.
The Bonnie
Blue cheese ricotta piped on after baking to a tomato and spicy pepperoni pizza. Finished with Hot Honey. Sure, she's not sweet, but we like to add it to cut through the spicy nature.
The Umbria
What started it all - simple but wins people over - Fior di latte, pecorino and ribbons of courgette finished with thyme-infused olive oil.
The Wife
We like to call it a Pizzawich - the contrast between the fresh, warm, slightly chewy dough and the cool, enveloping the vibrant fillings, creates a truly addictive pizzawich. Fresh mozzarella, Iberico chorizo, pesto, vine-ripened tomatoes, rocket, a drizzle of balsamic vinegar, and a sprinkle of crushed pistachios come together in perfect hot-and-cold harmony.
