Four Hundred Rabbits team up with Up In My Grill for special sourdough pizza plus Chimichurri dip

Pizza buffs Four Hundred Rabbits have teamed up for a new collaboration special sourdough pizza!

Working with Up In My Grill the new dish is inspired by the streetfood trader’s much-loved British beef shin nuggets and signature Argentine-style accompaniments.

Served throughout the month at the London sourdough pizza specialists’ neighbourhood restaurants in Nunhead and Crystal Palace, the April exclusive will showcase braised beef shin, anchovy breadcrumbs, Up In My Grill’s spicy red chimichurri and Malbec onions, lamb’s lettuce, San Marzano DOP tomatoes and Fior di Latte mozzarella. Yum!

Oh, and if that wasn’t enough to get you hungry, you can also enjoy the new special as a sourdough crust dip, and diners can tuck into a time-limited bone marrow and wild garlic pizza bread as well, ideal for sharing as a starter snack or as part of the pizza party.

Four Hundred Rabbits award-winning sourdough is proved for 48 hours and then cooked in the wood-fire oven at around 400 degrees, resulting in a deeply flavoursome and lightly chewy base.

Four Hundred Rabbits’ pizza partnership with Up In My Grill is the latest in their series of monthly specials celebrating London’s food scene and the talented traders and producers that make it so exciting; and will follow recent acclaimed collaborations with Greedy Khao, Zoe’s Ghana Kitchen and Pip & Nut.

Visit Four Hundred Rabbits 30-32 Westow St, London SE19 3AH

You bring the rum, I'll bring the raspberries. Perfect daiquiris all round.