Four Hundred Rabbits to launch new monthly special sourdough pizzas

Pizza chain restaurant, Four Hundred Rabbits, is launching a new series of South London monthly special sourdough pizzas, which celebrate local artisan makers close to neighbourhood restaurants in Nunhead and Crystal Palace.

The business loves ‘all things fermented’, meaning it leaves sourdough for 48 hours before cooking it at 400 degrees for pizzas. The company also pickles its own red cabbage on site.

Four Hundred Rabbits draws influence from traditional Neapolitan pizzas, but uses British ingredients for the toppings.

In addition, November will see the pizzeria team up with charcuterie store Cannon & Cannon, who run a cured meat bar, Nape, to present a limited edition topping.

Every month, a vegetarian and meat specialty are on offer. Throughout October, guests are able to sample venison including pickled cabbage and mozzarella.

Said to be one of the best pizzas in London, visitors are now able to take advantage of Four Hundred Rabbits’ loyalty scheme and earn one point for every pound spent at the restaurants. Rewards include free pizza, desserts and wine.

Moreover, craft beer drinkers are able to take their pick from the latest lineup of draught schooners, cans and bottles. For those looking for something sweet after their meal, consumers are able to design their own sundaes full of seasonal flavours.

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