We make sourdough pizzas from the base up, taking the produce grown and created around us and using it to make the best pizzas we can.

This includes heritage grains from Buckinghamshire in our flour, fior di latte mozzarella made fresh from local milk, meat reared in Yorkshire and veggies from growing communities and local gardens.

Isle of white tomaotes

Working by the seasons with locals means that we have to be creative with our cooking.  We get excited as produce reaches its peak and celebrate it in our pizzas, small plates, desserts and drinks.

Our dough is fermented for a minimum of 48 hours and cooked at 500 celsius plus making it light, tasty and easy to digest.

All this is washed down with local beers and soft drinks, and natural wines.

Sodo Bethanl Green_SC_22.jpg