Wood-fired Pitta Bread. Sumac. Parsley.

Using organic flour from Shipton Mill, Tetbury, our Terroir chefs bake a lahmacun dough inside our wood fired oven. This dough puffs up to form a deliciously fluffy and light pitta bread. This bread is then drizzled generously in rapeseed oil whilst still hot, topped with our sumac overnight marinated onions & fresh parsley grown in house with Evogro. Zingy and fresh, this is a perfect way to start your meal.

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