Mozzarella stuffed with ricotta served with sourdough bread
ANTI PASTI PLATE
Smoked olives, smoked artichoke, sunblushed tomatoes, aubergine & popponcini peppers
w/ pickled heritage tomatoes & cows curd
w/ Lincolnshire Poacher
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.
THE WICKER MAN
Tomato, mozzarella, nduja, pepperoni, mascarpone & scotch bonnet chilli honey
TOP BOY (VEGAN)
Tomato, artichoke, caramelised onions, olives, garlic & thyme mushrooms, walnuts & truffle oil
Tomato, mozzarella, gorgonzola, artichokes & olives
Tomato, mozzarella, caramelised onions, garlic & thyme mushrooms & smoked pancetta
Mozzarella, caramelised onion, olives, walnuts, goats cheese, scotch bonnet chilli honey & truffle oil
Tomato, mozzarella, butternut squash, feta, pine nuts & rosemary
JON BON CHOVY
Tomato, mozzarella, anchovies, capers, olives, chillies & fresh parsley
Tomato, mozzarella & basil
Please consult a staff member for allergen information.
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