Four Hundred Rabbits are launching monthly special sourdough pizzas!
Get a pizza the action as Four Hundred Rabbits launches a brand new sourdough pizzas special!
Celebrating talented local artisan makers they’re teaming up with as part of the South London Producer Collaboration.
October’s exclusive showcases Blenheim Black & Scotch Bonnet Hot Sauce made by Peckham-based streetfood barbecue star Slow Richies using nearby craft beer expert Brick Brewery’s black IPA, accompanied by cashel blue cheese, cavolo nero, pickled red cabbage, crème fraîche and pumpkin seeds.
Lovers of all things fermented, the team pickle their own red cabbage on site, and its sharp acidity provides the ideal balance against the creamy blue cheese and smokey spicy sauce on this vegetarian sourdough pizza.
In November, the popular pizzeria will pair up with British charcuterie champions Cannon & Cannon, who run cured meat bar Nape in Camberwell, to present the limited edition topping combination of hot smoked pork belly, kimchi, wood-roasted pineapple, smoked mozzarella and crème fraîche.
All of their pizzas are cooked in their wood-fire oven and feature an award-winning 48-hour proved dough base, with its unique flavour and light chewy texture.
Each month both a vegetarian and a meat seasonal speciality are on offer too – throughout October guests can sample the rich mix of Rare Breed Meats’ venison, house pickled red cabbage, cavolo nero, pecorino, San Marzano DOP tomatoes and Fior di Latte mozzarella, as well as the smokey creation exhibiting Slow Richies X Brick Brewery spicy sauce.
Visit Four Hundred Rabbits Nunhead 143 Evelina Road, London, SE15 3HB