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I love a good doner kebab and so does all the Wild Flour Team but it needs to be done right and so many times it can be a disappointment and made wrong with cheap kebab shops serving substandard ingredients, greasy meat and hard flat breads. So, after lots of research with my close family friend from Cyprus, and occasional front of house extraordinaire, Lefteris, we came up with the idea for this week's special - The Turkish One! The lamb is from Beachy Head and my good friend, Glen, who runs GR Rushmans in Rottingdean sourced the meat for us. It has got a salt marsh vibe and tastes absolutely wonderful. It is served on a Romana base which is a flatter version of our usual pizza base and with less crust. It is the same Wild Flour dough but we spread the air evenly throughout and we think it works perfectly with these toppings. After 3 days of prep, I realised that making a homemade doner is not for the faint hearted but we are really pleased with the results and can't wait for you to try it!

We were absolutely delighted that we were chosen as the best vegan takeaway in Brighton! The Wild Flour team work so hard to make sure that every single pizza, or salad is the best it can be and we are always thinking of new flavour combinations for our 'Pizza of the Week' so our customers will always have something new and interesting to try. We want to thank every single person who has supported us over the past few years simply by ordering, eating and enjoying our food and returning every week! In particular, Chris and I want to give a massive shout out to our team of chefs and front of house who work so hard every week with a huge smile on their face! We have the best team EVER! Love Virginia and Chris. x

I was fortunate to grow up in the San Francisco Bay Area, in the shadow of Napa Valley where the food is directly influenced by the diverse history and cultures that make up California. My background with food was just as diverse, born to Thai- French parents, my father, a classically trained chef, his motto ‘balance is key,’’ was drilled into me as soon as I could stir a pot beside him. Understanding how to balance the taste pillars of sweet, salty, sour, spicy and the importance of textures to a dish is rooted deep in my cooking ethos. The I-Thai-lian one is dolloped with a slow-cooked spicy red curry reduction, complemented with aromatic marinated chicken, finished with moreish peanut sauce and topped with fresh crunchy garnishes. This pizza is a culinary interpretation of a lifetime's worth of influences and I hope you enjoy it. Romy x

The past week has been one of our best ever weeks at Wild Flour Pizza! After years of hard work, complicated planning applications, building a kitchen, moving our business and to top it all off - a pandemic - we received an enormous pat on the back from renowned food blogger The Graphic Foodie who made us her NUMBER 1 pizza in Brighton!!!! You can read what she says about her Top 7 Pizzas in Brighton here Her full review of Wild Flour Pizza is here We are positively glowing and so proud of our team for all their hard work making our vision a reality. From a pop up on a Thursday night serving pizzas from our back garden to Brighton's Number 1 pizza!!! What a journey.......

You have to try Cuban One. The sandwich originates from Cuba. Workers would pick up a sandwich before their shift. The bread was split in half then layered with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season with salt and pepper in between the ham and pork layers. It was made famous lately by the film "Chef" Carl Casper quits his job at a prominent Los Angeles restaurant and finds himself in Miami, teaming up with his ex-wife, his friend and his son to launch a food truck selling Cuban sandwiches. We love this combination of flavours and it works a treat on our signature dough. The Cuban One creme fraiche base with hints of garlic, fior di latte, roasted pulled ham, emmental cheese, American mustard, smoked ricotta, roasted onions, gherkins Order yours now!