KITCHEN OPENING HOURS
Mon - Fri:
12:00 - 15:00 | 18:00 - 21:30
14:00 - 21:30
14:00 - 21:30
Tomato, mozzarella, basil 8
The Wicker Man
Tomato, mozzarella, cobble lane nduja & pepperoni, mascarpone & hot chilli honey 12
Tomato, mozzarella, garlic & thyme baked mushrooms, caramelised onion & smoked pancetta 12
Jon Bon Chovy
Tomato, mozzarella, anchovies, olives, capers, chilli & fresh parsley 12
Blue Art (v)
Tomato, mozzarella, gorgonzola, artichoke & olives 10
Winter Goat (v)
(White base) Mozzarella, goats cheese, caramelised onion, olives & walnuts 10
Top Boy (vg)
Tomato, artichokes, butternut squash, thyme baked mushrooms, caramelised onion, walnuts & truffle 9
Tomato, mozzarella, thyme baked mushrooms, basil & garlic oil 9
As a gluten-free alternative, we bake our pizza toppings in a butter bean stew in the oven.
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 such as Growing Communities and Lea Organics to bring local, fresh, seasonal vegetables to your pizzas.