We learnt how to make pizza working at festivals, serving fresh, tasty food to our local community from our handbuilt wood-fired ovens.

Adjuruli Khachapuri, a Georgian bread boat shape filled with cheese and topped with a raw egg yolk, on a white plate on a wooden table.

We bring that same sense of festival fun to our bricks and mortar venues.

Person kneading dough in a stainless steel mixing bowl using a stand mixer.
A hand holding white flour, pouring it into a brown paper bag, in a kitchen setting.
Dough balls arranged on a baking sheet ready for baking.
Dough being stretched and shaped by a baker.
Person sprinkling flour on a mound of dough on a floured surface in a bakery kitchen.
Person preparing bread dough on a floured countertop, with a large piece of dough and smaller shaped pieces around.
Person holding a round piece of dough, with hands covered in flour, in a kitchen setting.

We make our dough with four ingredients. Our locally grown heritage grain, pizza flour blend, salt, water and yeast.

Then let it slow proove for 24 hours.

A young person with light skin and brown hair smiling while holding a large jar of homemade sauerkraut in a pizza kitchen.
wood-fired oven roasted cheesy French fries with chopped pickles, sauerkraut in a paper-lined basket on a wooden table.

From our homemade sauerkraut for our loaded pickle fries to our muhammara sauce for our bestselling vegan pizza. The ingredients we use are fresh and our flavours are simple, always tasty!

Neapolitan margherita pizza with basil on a white plate

OPENING HOURS

LEWES

THE LEWES ARMS, MOUNT PLACE, LEWES, BN7 1YH

MONDAY 5PM - 9PM

TUESDAY - SUNDAY 12-9PM

NEWHAVEN

29 HIGH STREET, NEWHAVEN, BN9 9PD

WEDNESDAY 5PM - 9PM

THURSDAY 12-9PM

FRIDAY 12 - 10PM

SATURDAY 12 - 10PM

SUNDAY 12 - 5PM