Our dough is freshly made each day using a rye sourdough starter, type 2 flour and fermented for 48 hours before being hand-stretched and served; enhancing its digestibility and flavour. Our fresh house-made cashew mozzarella in-house is delicately fermented using dairy-free culture. Please note that because of the high risk of cross-contact, we are unable to cater for guests with coeliac disease, or severe gluten, or nut allergies
Kids make their own pizza! Available 12-5pm.