Some collaborations just make sense.

From the beginning, we’ve always believed that better ingredients make better food. So when it came to choosing the flour that forms the foundation of everything we bake, there wasn’t really much debate.

That’s why every pizza, every focaccia and every piece of dough that leaves our kitchen is made using Wildfarmed flour.

Wildfarmed are changing the way flour is grown. Working with farmers across the UK, they’re championing regenerative agriculture, farming without relying on chemical inputs and focusing on rebuilding healthy soils, encouraging biodiversity and producing grain that has genuine flavour.

For us, that means dough with more depth, more character and more of the natural qualities that great bread should have.

It’s easy to think of flour as just another ingredient, but it’s one of the biggest influences on what ends up on your plate. Better grain creates better dough, and better dough creates pizzas and focaccia that taste exactly as they should.

We’re proud to be part of a growing community of restaurants supporting a better way of farming. It’s a small decision in the kitchen that has a much bigger impact beyond it.

Better for the land. Better for farmers. And definitely better on your plate.