Four Hundred Rabbits is launching a new series of South London Producer Collaboration monthly special sourdough pizzas, celebrating the talented local artisan makers close to its acclaimed neighbourhood restaurants in Nunhead and Crystal Palace.
This month’s exclusive offering showcases the superb 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.
As with all of Four Hundred Rabbits' renowned London sourdough pizzas, the rotating producer partnership specials will be cooked in the wood-fire oven and feature their award-winning 48-hour proved dough base, with its unique flavour and light chewy texture.
Drawing influence from traditional Neapolitan pizzas but building on this to serve up something that is very much their own, the co-founders are passionate about using the best innovative British ingredients for their toppings.
Each month both a vegetarian and a meat seasonal speciality are on offer - 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.
The new South London Producer Collaboration pizzas will be on the menu to enjoy either in the relaxed welcoming surroundings of the team’s much-loved all-day venues in Crystal Palace and Nunhead or to take home, and will also be available in half-sizes for children.
Regularly recognised as one of the best pizzas in London, visitors can also now take advantage of Four Hundred Rabbits’ loyalty scheme and earn one point for every pound they spend at the restaurants, with rewards including free pizza, wine and desserts.
Craft beers fans can take their pick from the latest lineup of draught schooners, cans and bottles, and those looking to finish their meal with something sweet can design their own bespoke sundae of seasonal flavours provided by Gelupo, like ricotta, fig and walnut gelato and plum sorbet.