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National Pizza Day!

Fri, 09 Feb 2024 13:52:03 GMT

ORDER TONIGHT TO ENTER OUR WILD FLOUR FEAST GIVEAWAY!

To celebrate National Pizza Day, we have a very special giveaway!

For all collections on 9th February 2024, you will automatically be entered in our prize draw for a Wild Flour feast worth £60.

The equivalent of 2 pizzas, 2 sides and a dessert!

Not applicable for delivery orders. If you order on the phone, please ensure you provide your email address so we can contact you if you are the lucky winner.

You will be subscribed to our mail list but you can unsubscribe at any time.

Good luck!

Food inspirations from Goa

virginia@vankan.co.uk (Virginia Phillips) — Thu, 01 Feb 2024 13:58:23 GMT

The Jungle One

“Indian food culture is deep and it just keeps surprising me every time I visit Goa.

On my last trip to India, I discovered new people, new dishes, new restaurants, new aromas - it just keeps on giving!

Away from the popular beach and hotel restaurants I found myself in jungle hangouts/street cafes and Goan family restaurants and homes. One day, I was exploring the area on my moped. It was 2pm and I was negotiating a jungle track in 38-degree heat when I was hit with the scent of burning coconut, mango wood and spices and I was compelled to stop and eat! I came across a small cafe, set back from the jungle, just off the beaten track, with a large tandoor oven and a welcoming Goan chef. I sat down and was handed a lunch menu with just four dishes on it: Thali (fish or veg) and three different tandoori dishes. The chef suggested that I try the Chicken Seekh Kebab with butter roti and a raita. It sounded great and I was not disappointed!

Marinated chicken with fresh coriander, mint, parsley, green chillies, garlic and masala, all cooked in the tandoor oven using mango wood and coconut husk. I was blown away! I made a mental note to bring this idea back for you all to try at Wild Flour Pizza!

Pizza of the Week - The Jungle One

Garlic butter, mozzarella, wood-fired Goan Seekh kebab, tomato, onion & chilli salsa, served with a cucumber, mustard seed and tamarind raita dip.

Available this Thursday, Friday and Saturday 2-9pm only!

I hope you enjoy it!

Chris”

01273 950991

Holy Cow

virginia@vankan.co.uk (Virginia Phillips) — Thu, 23 Nov 2023 16:50:15 GMT

Holy Cow! Ice Cream & Sorbets

We are thrilled to be collaborating with Holy Cow!- an artisan ice cream maker in the heart of the Sussex Downs.

They are just as obsessed with big, exciting flavours as we are and we think you will love the flavour combinations.

Sensational ice creams with some of the best vegan options we have ever tasted. This week’s flavours….

Salted Caramel

Belgian Chocolate

Hazelnut Praline

Baked Apple and Toffee Sauce (Limited Edition)

Vegan Chocolate

Vegan Hazelnut Praline (Limited Edition)

Raspberry, Lychee and Hibiscus Liqueur Sorbet (Limited Edition)

Pizza Thursday!

virginia@vankan.co.uk (Virginia Phillips) — Thu, 10 Mar 2022 12:16:43 GMT

Pizza Thursday Offer!

How it all began....

When we first started Wild Flour Pizza from our back garden, we were only open on Thursdays. We thought, if we can make a boring old Thursday work, we can do anything! So Pizza Thursday was born!! Today we celebrate Thursdays again with a FREE garlic and mozzarella bread for all orders of 2 or more pizzas or wood fired salads collected between 4-6pm. Order yours early as we only have so many collection slots available in this time.

Offer applies to collections only, not deliveries.

The Turkish One

Thu, 09 Sep 2021 13:25:03 GMT

Who doesn't love a good kebab?

I love a good doner kebab and so does all the Wild Flour Team but it needs to be done right and so many times it can be a disappointment and made wrong with cheap kebab shops serving substandard ingredients, greasy meat and hard flat breads.

So, after lots of research with my close family friend from Cyprus, and occasional front of house extraordinaire, Lefteris, we came up with the idea for this week's special - The Turkish One!

The lamb is from Beachy Head and my good friend, Glen, who runs GR Rushmans in Rottingdean sourced the meat for us. It has got a salt marsh vibe and tastes absolutely wonderful.

It is served on a Romana base which is a flatter version of our usual pizza base and with less crust. It is the same Wild Flour dough but we spread the air evenly throughout and we think it works perfectly with these toppings.

After 3 days of prep, I realised that making a homemade doner is not for the faint hearted but we are really pleased with the results and can't wait for you to try it!

Wild Flour Pizza ranked as best vegan takeaway option in Brighton

virginia@vankan.co.uk (Virginia Phillips) — Fri, 12 Mar 2021 10:13:43 GMT

Wild Flour Pizza ranked as best vegan takeaway option in Brighton

We were absolutely delighted that we were chosen as the best vegan takeaway in Brighton!

The Wild Flour team work so hard to make sure that every single pizza, or salad is the best it can be and we are always thinking of new flavour combinations for our 'Pizza of the Week' so our customers will always have something new and interesting to try.

We want to thank every single person who has supported us over the past few years simply by ordering, eating and enjoying our food and returning every week!

In particular, Chris and I want to give a massive shout out to our team of chefs and front of house who work so hard every week with a huge smile on their face! We have the best team EVER!

Love Virginia and Chris. x

The I-Thai-lian One

PAR002_123@heg.com — Wed, 02 Dec 2020 13:23:13 GMT

Recipe courtesy of Ovingdean resident, insatiable foodie and great friend Romy Pra! Here is the story behind this limited edition pizza!!

I was fortunate to grow up in the San Francisco Bay Area, in the shadow of Napa Valley where the food is directly influenced by the diverse history and cultures that make up California. My background with food was just as diverse, born to Thai- French parents, my father, a classically trained chef, his motto ‘balance is key,’’ was drilled into me as soon as I could stir a pot beside him. Understanding how to balance the taste pillars of sweet, salty, sour, spicy and the importance of textures to a dish is rooted deep in my cooking ethos.

The I-Thai-lian one is dolloped with a slow-cooked spicy red curry reduction, complemented with aromatic marinated chicken, finished with moreish peanut sauce and topped with fresh crunchy garnishes. This pizza is a culinary interpretation of a lifetime's worth of influences and I hope you enjoy it.

Romy x

We are Number 1!!

virginia@vankan.co.uk (Virginia Phillips) — Wed, 28 Oct 2020 10:09:57 GMT

Renowned food blogger makes us her number 1.....

The past week has been one of our best ever weeks at Wild Flour Pizza! After years of hard work, complicated planning applications, building a kitchen, moving our business and to top it all off - a pandemic - we received an enormous pat on the back from renowned food blogger The Graphic Foodie who made us her NUMBER 1 pizza in Brighton!!!!

You can read what she says about her Top 7 Pizzas in Brighton here

Her full review of Wild Flour Pizza is here

We are positively glowing and so proud of our team for all their hard work making our vision a reality. From a pop up on a Thursday night serving pizzas from our back garden to Brighton's Number 1 pizza!!! What a journey.......

The Cuban One

Sat, 24 Oct 2020 13:45:17 GMT

The story behind our Pizza of the Week

You have to try Cuban One.

The sandwich originates from Cuba. Workers would pick up a sandwich before their shift. The bread was split in half then layered with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season with salt and pepper in between the ham and pork layers. It was made famous lately by the film "Chef"

Carl Casper quits his job at a prominent Los Angeles restaurant and finds himself in Miami, teaming up with his ex-wife, his friend and his son to launch a food truck selling Cuban sandwiches.

We love this combination of flavours and it works a treat on our signature dough.

The Cuban One

creme fraiche base with hints of garlic, fior di latte, roasted pulled ham, emmental cheese, American mustard, smoked ricotta, roasted onions, gherkins

Order yours now!

The Goan One - the inspiration behind this amazing pizza

Fri, 02 Oct 2020 15:05:20 GMT

Last December I visited India for the first time. My home for a month was Agonda beach in South Goa. This place is total paradise. While I was there, I decided to do some research in to South Goan food. Every day, we would have Dal Makahni (black dal), puffy light naan breads and chicken tikka for either lunch or dinner. It was always delicious and surprising and each chef had their own take on this wonderful dish. I was blown away and inspired by their cuisine; light and aromatic, the taste was incredible just from a few ingredients. So I decided to take what I had learned and put it on a pizza! It has taken me six months to perfect my dal and I believe that this is the taste of Goa on a pizza! You will love it! It is only available this week (it is way too labour intensive to do every week!) so you must order tonight or tomorrow to experience this unusual and delicious Goan pizza.