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Four Hundred Rabbits teams up with Tredwells chef patron

The Four Hundred Rabbits team is partnering with renowned Tredwells chef patron, Chantelle Nicholson to serve two new collaboration-special London sourdough pizzas, including a plant-based offering inspired by the New Zealand born chef’s sought-after first solo cookbook Planted.

Both of the exclusive pizzas will be available at the team’s much-loved neighbourhood restaurants in Nunhead and Crystal Palace until Friday 29th June to eat in or take away, and those looking to make the most of their sourdough crusts can also order Chantelle’s plant-based zhoug dip.

The first limited edition collaboration pizza matches wood roasted cauliflower puree, datterini tomatoes, cauliflower florets and leaves, zhoug, and lemon coconut yoghurt; reflecting the ethos of Chantelle’s recently-published Planted cookbook that showcases fantastic and tasty food all made using flavoursome plant-based ingredients.

Four Hundred Rabbits’ co-founders share the acclaimed author’s passion for seasonality, always focusing on using the best fresh and British-sourced produce for their innovative and frequently-changing topping combinations.

Visitors to the relaxed all-day pizzerias this month can also tuck into a meaty speciality featuring Chantelle’s original lamb jam, homemade kimchi, crème fraîche, lemon balm cress, San Marzano DOP tomato and Fior di Latte mozzarella.

A twist on one of the favourites on the menu at Tredwells as well as popular pizza topping ‘nduja, the lamb jam celebrates the Kiwi heritage of the creative chef who also oversees operations across all of Marcus Wareing’s restaurants.

Regularly recognised as one of the best pizzas in the capital, Four Hundred Rabbits’ award-winning sourdough is proved for 48 hours and then cooked in the wood-fire oven at around 400 degrees for a deeply flavoured and lightly chewy base.

The new collaboration with Chantelle Nicholson is the latest in their successful series of monthly specials highlighting London’s vibrant food scene and the talented chefs and producers that make it so exciting, and follows the amazing response to their plant-based pizza partnerships with Greedy Khao and Pip & Nut earlier this year.