Today, Four Hundred Rabbits will launch a new collaboration special sourdough pizza with Up In My Grill, inspired by the streetfood trader’s much-loved British beef shin nuggets and signature Argentine-style accompaniments.
Served throughout the month at the London sourdough pizza specialists’ neighbourhood restaurants in Nunhead and Crystal Palace, the April exclusive will showcase braised beef shin, anchovy breadcrumbs, Up In My Grill’s spicy red chimichurri and Malbec onions, lamb’s lettuce, San Marzano DOP tomatoes and Fior di Latte mozzarella.
Fans of the trusted streetfood steak vendor’s refreshing green chimichurri will also be able to enjoy this as a sourdough crust dip, and diners can tuck into a time-limited bone marrow and wild garlic pizza bread as well, ideal for sharing as a starter snack or as part of the pizza party.
Those looking to kick off their meal with a cocktail can take advantage of Four Hundred Rabbits’ legendary Negroni, and craft beer lovers can choose from the pizzeria’s regularly-changing lineup of 12 craft beer draft schooners (2/3 pint), cans and bottles.
Renowned 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, resulting in a deeply flavoursome and lightly chewy base.
The team are committed to continually innovating with their toppings, focusing on using the best British and seasonal ingredients to ensure that visitors always have original and interesting combinations to sample.
Both one meat-themed and one vegetarian speciality are offered each month, and April’s second limited edition pizza will reflect a taste of Spring by matching a freshly-cooked Clarence Court hen’s egg, wild garlic, pea shoots, lemon zest, creme fraiche, goat’s curd and Fior di Latte mozzarella.
Four Hundred Rabbits' pizza partnership with Up In My Grill is the latest in their popular series of monthly specials celebrating London’s vibrant food scene and the talented traders and producers that make it so exciting; and will follow recent acclaimed collaborations with Greedy Khao, Zoe’s Ghana Kitchen and Pip & Nut.
Over the past four years, Up In My Grill has earned a strong reputation for their top-quality British beef steaks, which take influence from Argentine flavours and are grilled over charcoal and English wood. Co-founders James Roach McGurn and Henry Sutton serve their Yorkshire-sourced grass-fed rare-breed beef as a diverse range of affordable steak cuts and beef shin nuggets every weekend at Hawker House in Canada Water, as well as trading at various streetfood festivals and popups around the capital throughout the year.