WHO WE WORK WITH
We use E5 Bakehouse flour for our dough starter. Having always loved E5’s values (and toast) we knew we wanted to use the flour for our pizzas.
We then add Gilchester’s organic stoneground heritage flour in the proving process. Heritage grains basically haven’t been altered for mass market and the use of pesticides and synthetic fertilizers isn’t as common (or avoided completely in many cases).
We get our cheese from Neal’s Yard Dairy - 40 years old and a london institution, Neal’s yard work with 40 cheesemakers and visit them regularly to ensure they get the best batches.
The ‘Arty Vegan are a father-daughter duo and the artists behind our dairy-free mozzarella, as well as the super smooth tofu that we whip up into our tikka marinade.
Our September collaboration is with the guys at Club Cultured. They create delicious, organic tempeh - a high protein superfood made here in London.
Katie hand delivered some samples of her brownies for us to try in the pouring rain. We’re so grateful she did - her brownies are some of the best we’ve tasted and they also happen to be gluten free and vegan. We’ve ‘Flat Earthed’ them up by warming them up in our pizza oven and adding pickled blackberries. Read more about Katie’s range of cakes and cookies on Cake or Death Ldn.
Our Hawaiian Fire Water has been donated by Jessie Ferments. We love Jessie - she offers a wealth of pickling and fermenting knowledge. The Fire Water was inspired by a trip to paradise where she noticed this vinegar of chillis, garlic, onion, apple cider vinegar.
We work with Growing Communities - a community-led organisation whose farms Rich regularly volunteers at. They provide us with organic, seasonal veg from Dagenham Farm.
We work with the talented Lucy Charlotte Floral for all of our dried flowers. Lucy chooses us British, colourful stems that transform the space and ties in with our wild side.