Starting from Friday (19th October) Rankin, alongside the founders of From The Ashes BBQ, Martin Anderson and Curtis Bell, will serve six inch gourmet deep pan pizzas at the Burnt Faith Brandy House Bar in Walthamstow

Chef Neil Rankin is set to introduces what he calls a “gourmet take” on pizza as part of a six-month culinary residency at the Burnt Faith Brandy House Bar in Walthamstow.
Starting from Friday (19th October) Rankin, alongside the founders of From The Ashes BBQ, Martin Anderson and Curtis Bell, will serve six inch gourmet deep pan pizzas as an ode to Raskin’s childhood love of Pizza Hut and Chicago Town deep pan pizza.
For six months, the visionary team behind this exciting project will bring an entirely new concept in pizza to the Burnt Faith Brandy House Bar, redefining the food and drink experience in London’s Blackhorse Road Beer Mile.
The pizzas feature a “360-degree” cheese experience, umami-rich sauces, and ingredients sourced with sustainability in mind, such as wild farmed flour, Cobble Lane Cured salami, and fresh vegetables from Natoora. Guests will also be able to enjoy curated charcuterie boards and fresh salads that are packed with flavour and sourced with sustainability in mind.

Called Little Earthquakes, Rankin’s residency will operate from the Burnt Faith Brandy House Bar three nights a week, Thursday through Sunday and serving times will be limited to 7-9pm due to the “highly complex dough proving system” needed to make the pizzas.
The Burnt Faith Brandy House Bar is designed to celebrate local spirits and features a full cocktail programme curated with locally-sourced ingredients.
Talking about the new pizza concept, Rankin comments: “Little Earthquakes is a brand new pizza concept showcasing a brand new pizza style that’s designed to capture the nostalgia of pizza from my past. I wanted to do a gourmet 2024 Chicago town reboot pizza, make it with wild farmed flour, a sourdough starter, great ingredients, and epic flavours. We cover it 360 degrees with cheese, so you have cheese on the sides, cheese on top, cheese on the base, cheese everywhere. So, it’s like a crispy cheese encrusted, fluffy deep pan pizza so you get oozy bits, crunchy bits, everything.”
Simon Wright, founder at Burnt Faith British Brandy, said: “We’ve just celebrated a year of the brandy house bar and it’s been great to bring people into our space and showcase really great local offerings and show people what making brandy in London looks like. But we’re a little limited on food options this side of the Beer Mile.
“Neil is a long-time friend and has helped us out with food at events at the distillery, so when looking to add a food offering to the Brandy House bar experience it was a no brainer to chat with Neil. Of course, he didn’t come up with something easy and obvious, he’s developed a bold new take on pizza that takes hours to make, uses incredibly expensive local ingredients, and needs to be served fresh each day. But honestly, taste those pizzas and you’ll know it’s all worth it.”
There will be 50% off pizzas on opening night, Friday 19th October
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