Viva Brighton Issue #67 September 2018

吀 䠀 䔀 嘀 䔀 䜀 䔀 吀 䄀 刀 䤀 䄀 一 刀 䔀 匀 吀 䄀 唀 刀 䄀 一 吀
FOOD
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Wild Flour Pizza
Back-garden gourmet
There’s a fabulous little pizza place hiding away
in Ovingdean, but only between five and nine on
Thursday evenings. Wild Flour Pizza is a small-scale
operation run by Chris and Virginia Phillips from
their home in the village. I phone just before 8pm,
from my bike, on the Undercliff, where I’ve been
cycling with my friend Tom, and Virginia reads us
out the veggie options on speakerphone.
I like the sound of ‘The Mushroom One’
(mushrooms, mozzarella, garlic butter, rosemary,
truffle oil, parmesan) and ‘The Goats’ Cheese One’
(tomato sauce, mozzarella, goats’ cheese, roasted
peppers with a balsamic glaze). We order one of each,
plus a side of Wild Flour Slaw. “They’ll be ready at
8.25pm,” she says. Half an hour away: just enough
time to pick up some beers and cycle over to the
house.
We park our
bikes up and
follow another
couple through a side door to the garden, where the
Wild Flour family are busily prepping the pizzas.
The smell of the truffle oil when the boxes are
handed over to us is mouth-watering.
We take our pizzas across the road to a field,
complete with grazing cows. It’s quite idyllic. The
pizza crusts are bubbly and lightly blackened, and the
oil oozes out of mine. I tear off a slice of Tom’s: the
rich goats’ cheese perfectly complemented by the tart
glaze. It’s the best pizza I’ve had in ages – well worth
holding out till Thursday for. Rebecca Cunningham
Pizzas £10, slaw £4. Call 01273 950991 to order.
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