Our menu changes regularly with the seasons and the needs of our customers. What stays consistent is the high quality Italian Caputo Grade 00 flour we use to hand-make our dough which we leave to prove for a minimum of 24 hours before baking to give that deep ‘beery’ flavour.

Here’s a sample of our menu:

• Pepperoni, mushroom, red pepper & chilli oil
• Venison salami, red onion, pine nuts, cranberries & vine tomatoes
  
• Goat’s cheese, mozzarella, red onion, spinach and lemon oil
• Cumbrian wild boar, mustard seeds, mushroom, apple sauce
• Florentine with wilted spinach, Parmesan and quail’s eggs
  
• Steak, horseradish, red pepper
• Prosciutto, red onion, mushroom, black olives and garlic oil