After a successful pop-up at The Hive last year, Rich Baker and Sarah Brading's Flat Earth is back with plant-based pizzas using sustainable ingredients. Last year they were first runner up in the 2019 Sustainable Lifestyle Awards best restaurant of the year - and now they're opening at The Plough in Homerton for a long-term residency.
Their dough uses a mix of E5 Bakehouse and Gilchester’s organic heritage grain flours and their passata is made by fermenting tomatoes from Dagenham Farm, part of social enterprise, Growing Communities - plus they make their own ferments for the pizzas too.
Here's what's on the menu (and they can use vegan cheese if needed):
- Marinara (vegan) - organic tomato passata, fresh thyme, pickled garlic cloves
- Flat Earth Margherita - Wildes 5 cheese grate, cherry tomato bombs, organic tomato passata
- Red Star Kimchi Fiorentina - house kimchi, Wildes 5 cheese grate, free-range egg, organic tomato passata
- Ploughman’s - Wildes London blue & 5 cheese grate, pickled onions, mushrooms & celery sticks, balsamic red onion passata
- The Forager - pan-fried wild pepper & garlic nettle tops, elderberry balsamic dressed leaves, Wildes 5 cheese grate, nettle pesto
On top of that, there will be their crust dippers, a warm salted chocolate brownie (also vegan) and Hackney pastel de nata.
The pub itself has recently been re-opened and also focuses on charitable initiatives and events.
Photo by Emma Louise Pudge.
More about Flat Earth at the Plough
Where is it? The Plough, 23-25 Homerton High St, Clapton, London E9 6JP
When does it launch? 31 January 2020, serving Thursday - Saturday.
Launch details: 31 January - 7 February - 50% off food
Find out more: Visit their website or follow them on Instagram @flatearthpizzas.
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