Prawn to be Wild

Yeehaw! This isn’t our first rodeo, so we’ve gone all out.

This month we’ve topped our signature sourdough base with a barbecue sauce made using our very own Rapscallion cider. It brings sweetness and punch, which we then top with zesty cajun and lime marinated king prawns, sweetcorn and meltingly slow-cooked beef brisket from Longhorn Jim. Finished with mozzarella and spring onion, this is the best pizza in the South West. With zest and sweetness, it makes us wild.