We use predominantly British ingredients and follow the seasons, particularly with our monthly specials.
Our charcuterie is from CANNON & CANNON who are ambassadors for a new wave of British producers creating superb cured meats using animals that have been ethically and sustainably reared.
We believe that superior ingredients make all the difference. Take our tiny, delicate LILLIPUT capers for example or the 35 DAY, DRY AGED RARE BREED BEEF that adds so much more flavour.
We use our sourdough starter (or mother) plus organic British white and rye flour to make our dough. We then leave it to ferment (rise) for at least 48 hours and often more, much longer than normal.
This gives a much deeper flavour and makes it easier to digest as a lot of the “work” to break down the enzymes has already been done before you eat it.
We stretch it by hand and then cook it in our wood fired oven at around 400 degrees. This all results in a really flavoursome dough with a great texture and chew.
There are tomatoes, then there are SAN MARZANO tomatoes and then there are SAN MARZANO DOP tomatoes.
Similar to champange, these must adhere to a strict criteria and must be grown in the San Marzano region. They are pretty much the best tinned tomatoes money can buy.
They are not cheap but give an amazing balance of acidity and sweetness that makes them worth it.
FIOR DI LATTE MOZZARELLA
Contrary to popular belief buffalo mozzarella does not make the best pizzas. What you need is FIOR DI LATTE which is made with cows milk.
We use the best we can get our hands on – CASEIFICIO PONTICORVO. The higher fat content means this behaves perfectly when introduced to the very high heats in our wood fired oven.
It melds with the tomatoes resulting in a pinkish sauce rather than just ending up with lumps of cheese, giving a deliciously balanced mouthful.
WHY FOUR HUNDRED RABBITS?
We love fermentation. The Aztecs also revered the process and worshipped both a goddess of alcohol and a god that discovered fermentation. According to aztec folklore these two got it together one night and created many offspring known as the 400 rabbit gods or centzon totochtin.
These rabbit gods lived the good life, constantly going to parties and getting into mischief, alcohol was involved more often than not.
At Four Hundred Rabbits we celebrate fermentation and two of the best things it has given us, pizza and beer. We think eating and drinking with friends and family should always be fun, and about good times. Much like the 400 rabbit gods did.
CRYSTAL PALACE is open from 12pm everyday. Last orders are at 9:30pm Sunday – Thursday, 10pm Friday and Saturday.
NUNHEAD is open from 12pm Tue – Sun. Last orders at 9:30pm. Closed on Mondays.
We don’t take reservations so just turn up. When we are very busy we will take your name and number and let you know when your table is ready via an app called Qudini.
Our pizzas, beers, gelato and coffee is available to go – Beers are £1 less to take-away. You can order online, on the phone or in person.
We have high chairs and all of our pizzas are available in half sizes for kids at half the price.
We have GLUTEN FREE bases available. If you have any allergies please let our staff know and we will do our best to accommodate your needs.
So we opened our doors in Nunhead yesterday and it was great to meet lots of new customers. Doing it all over again tonight and tomorrow then back open again on Tuesday.
Super proud to have have been shortlisted for the 2016 Restaurant & Bar Design awards.
There are some pretty amazing looking places in the list, so we are well chuffed to be there. Fingers crossed.
We are extremely excited to announce that there will be another Four Hundred Rabbits opening this summer in…. Nunhead.
We are opening on Evelina Road on the site that used to be the awesome Bambuni who are moving to a new location just down the road.
We are hoping to be open in August but we do have a bit of work to do. As soon as we have a date we let you know.
Are pizza’s are now available with gluten free bases. We can’t say that they are 100% gluten free due to the flour in the oven and in our prep area, however the bases themselves contain no gluten. Just ask for one instead when you order your pizza.
High resolution images of Four Hundred Rabbits and logos for press use can be found using this dropbox link.
If you have a specific press enquiry or require additional images please email firstname.lastname@example.org