Sunday 4 August 2019

Flat Earth's Wild Pizzas at The Hive in Bethnal Green

Flat Earth have started a new 6 month residency at The Hive natural wine bar in Bethnal Green, serving Thursday to Saturday evenings.  Flat Earth's pizzas are delicious and inventive.  Cooked in a specially installed pizza oven, they use local, wild, natural, foraged, fermented and refined ingredients, producing a new range of pizzas every month.  Expect something out of the ordinary - for example plum and aubergine, or a kimchi Fiorentina (complete with egg).  I went at the weekend, and loved them; fantastic story too - two local people - Rich & Sarah - whose experiments with bread and cooking have taken them from their own kitchen to this new adventure.

"The team at Flat Earth have been creating a buzz at The Hive in East London with the introduction of their wild pizza concept.
Flat Earth creates pizzas using local, fermented and foraged ingredients, stone-baked in their oven. Seasonal ingredients top their heritage grain bases created using E5 Bakehouse and Gilchester’s organic flour.
Created by Rich Baker and Sarah Brading, Flat Earth was the inevitable meeting point between their natural aptitude and personal passions. Having both had careers in hospitality, the idea for Flat Earth was born in their home - a narrowboat cruising up and down Regent’s Canal. Combining global influences, original recipes, local ingredients and conscious living, Rich and Sarah create unique wild pizzas that are considerate to the planet and bring people and conversation together.
Flat Earth's values lie in ensuring that the ingredients ooze integrity, creating delicious meat-free pizzas that aren’t too heavy. Rich and Sarah are building a community that allows them to collaborate with like-minded people, including local artists, fermenters and florists to bring creativity and diversity to the menu and space around them.
On the menu diners will find pizzas topped with balsamic red onion passata, foraged and pickled samphire, and Montgomery cheddar from Neal’s Yard Dairy
; green stem garlic oil, Wildes curd and pickled purple carrot as well as their vegan favourite with organic tomato passata, heritage tomatoes, kale kraut and cashew crumb.
Menus are changed monthly to keep on top of the freshest ingredients and any ‘off cuts’ are blitzed and transformed into crust dippers; radish leaves become rocket, radish & walnut pesto whilst the pickled purple carrot tops & tails become a sweet carrot jam. This, alongside with the ethos of generally fermenting and pickling as much veg as possible, creates an incredibly low level of food waste. Anything that does need to be thrown away is collected by ReFood and turned into fertiliser for local farms. Vegan cheese is available for those avoiding dairy.
Welcome to the new style of pizza:

When - Thursdays - Saturdays til end of 2019

Where - The Hive, 288 Cambridge Heath Rd, London E2 9DA

Get directions with Citymapper

Link 1 - Flat Earth
Link 2 - Flat Earth on Instagram

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