Teo as chef and Nick working behind the bar; Matteo was finishing his studies and Nick had recently graduated.
Teo had been making pizza in his family’s restaurants in the Italian Alps from an early age.
He used his skills and traditional Italian recipes to refine the existing pub pizza menu, causing the pub to be voted the best pizza restaurant in Oxfordshire, gaining a reputation for delicious, authentic pizza that was thin, crispy and generously topped with the best ingredients.
We wanted to bring White Rabbit to the retail sector, which lacked young, fun and innovative challenger brands in the chilled pizza aisle.
At the same time, the pub was being inundated with requests for free-from versions of Teo’s existing pizzas. Teo began developing a unique Italian recipe, ensuring the quality, taste and ingredients all exceeded “normal” supermarket pizza, despite being free from.
After a year of refinement and customer taste testing (via the busy pub), we had our eureka moment and The White Rabbit Pizza Company was born. Matteo designed our ever-growing artisan bakehouse from scratch, with nothing but our recipes in mind, and this is the very foundation of our competitive advantage.