Four Hundred Rabbits teams up with Chantelle Nicholson to create two new London sourdough pizzas
Get your pizza on as Four Hundred Rabbits teams up for two new specials!
The growing fave pizza spot is teaming up with renowned Tredwells chef-patron Chantelle Nicholson to serve two brand new collaboration special London sourdough pizzas.
Launching on Friday 18th May and available for the next four weeks the exclusive offerings will take inspiration from the New Zealand born chef’s signature dishes and recipes from “Planted”, her sought-after first solo cookbook.
Those visiting the relaxed all-day pizzerias this month can tuck into a meaty speciality featuring Chantelle’s original lamb jam, homemade kimchi, crème fraîche, lemon balm cress, San Marzano DOP tomato and Fior di Latte mozzarella.
A twist on one of the favourites on the menu at Tredwells as well as popular pizza topping ‘nduja, the lamb jam celebrates the Kiwi heritage of the creative chef who also oversees operations across all of Marcus Wareing’s restaurants.
The second limited edition collaboration pizza matches roasted cauliflower puree, datterini tomatoes, cauliflower florets and leaves, zhoug, and lemon coconut yoghurt; reflecting the ethos of Chantelle’s recently-published “Planted” cookbook that showcases fantastic and tasty food all made using flavoursome plant-based ingredients.
Four Hundred Rabbits’ award-winning sourdough is proved for 48 hours and then cooked in the wood-fire oven at around 400 degrees for a deeply flavoured and lightly chewy base.
Four Hundred Rabbits’ collaboration specials with Chantelle Nicholson will be available on the menu from Friday 17th May (6pm) until Friday 15th June inclusive to dine-in at their restaurants in both Crystal Palace and Nunhead, to take-away (for collection) or to deliver (via Deliveroo).
Visit Four Hundred Rabbits Nunhead, 143 Evelina Road, London, SE15 3HB, Four Hundred Rabbits Crystal Palace, 30 – 32 Westow Street, London, SE19 3AH.