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Four Hundred Rabbits to Team Up With Tredwells’ Chantelle Nicholson

Four Hundred Rabbits are teaming up with renowned Tredwells chef-patron Chantelle Nicholson to serve two brand new collaboration special London sourdough pizzas. Launching on Friday 18th May and available for the next four weeks at the team’s much-loved neighbourhood restaurants in Nunhead and Crystal Palace, the exclusive offerings will take inspiration from the New Zealand born chef’s signature dishes and recipes from “Planted”, her sought-after first solo cookbook.

Those visiting the relaxed all-day pizzerias this month can 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.

The second limited edition collaboration pizza matches 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 author’s passion for seasonality, always focusing on using the best fresh and British-sourced produce for their innovative and frequently-changing topping combinations.

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. Their 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 recent plant-based pizza partnerships with Greedy Khao and Pip & Nut.

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