Every 8 weeks, our pizzaioli craft a new set of specials, a mix of team creations, a vegetarian special and a collaboration with a celebrated pizzaiolo or pizzeria from around the world.
Check out what’s on the menu right now...
THE PEPPE
Fior di latte, creamy lemon ricotta, bresaola + sweet confit tomatoes, finished with fresh lemon zest + basil.
This special was inspired by our visit to Gruppo Peppe in Paris. Founded by award-winning Neapolitan pizzaiolo Peppe Cutraro, the group is ranked 10th among the world’s best artisan pizza brands in the 50 Top Pizza awards 2025.
MEATBALLS ALLA VODKA
San Marzano tomatoes, fior di latte, spicy alla vodka sauce, Spilinga ‘nduja + meatballs.
Nico Grassotti senior pizzaiolo at Rudy’s Portland Street, Manchester, created this special pizza giving the original ‘Disco Sauce’ a Rudy’s twist with our Spilinga ‘nduja.
TRIPLE CEP
White pizza with fior di latte, garlic oil, chestnut, portobello + wild mushrooms roasted in garlic + thyme. Finished with fresh stracciatella from Puglia, sea salt + black pepper.
One of our most popular vegetarian specials, back on the menu this autumn. Matt Clayton, pizzaiolo at Rudy’s Sheffield, created this as a perfect vegetarian alternative to our best-selling Triple Pepperoni.
Available for a limited time, grab your slice before they're gone
