Every pizza at new Hove restaurant Stretch is made with 100% British regeneratively farmed wheat, as award-winning chef Brigi Stamber puts British farmers and independent producers at the heart of her menu
An award-winning pizza chef has opened the UK’s first sustainable pizza restaurant serving exceptional pizzas made with flour from 100% British regeneratively farmed wheat.
Brigi Stamber, who has twice been crowned Pizza Chef of the Year, has opened Stretch, a pioneering neighbourhood pizzeria that is challenging the way Britain’s favourite takeaway is made, one pizza at a time.
And just days after opening her doors, Brigi has another reason to celebrate, having scooped the Pizza and Pasta Association (PAPA) Environmental & Sustainability Award at the prestigious industry awards on Thursday 5th November 2026.
The latest accolade follows her success at the National Pizza Awards on 3 November, where Stretch was named runner-up for National Pizza of the Year, competing against some of the UK’s most established pizza restaurants. Having previously won this accolade twice.
But what makes Stretch particularly remarkable is not just its award-winning pizzas. Every pizza served at the restaurant is made using RISE Re:Gen flour, produced exclusively from 100% British regeneratively farmed wheat.
Brigi Stamber, founder of Stretch, said: “I love pizza but I also care about where our food comes from, how it’s grown, the people who produce it and the impact we have on the world around us. That’s why every single pizza we make at Stretch starts with 100% British regeneratively farmed wheat. For me, that’s incredibly exciting because it means we’re not just making fantastic pizza, we’re supporting British farmers who are working hard to look after their soil and the countryside. I wanted Stretch to celebrate those people and show that making more thoughtful choices can actually make food more exciting and delicious.
“Winning the PAPA award just after opening has been absolutely incredible. It means so much because it recognises something that is really close to my heart. Ultimately, I don’t want people to walk through the door thinking they’re making some kind of sacrifice to eat more responsibly. I want them to come because they love pizza, have a brilliant evening and leave wanting to come back.”
Jason Bull, managing director of Eurostar Commodities, which produces RISE Re:Gen flour, said: “Brigi is one of the most talented pizza chefs in Britain, and we’re absolutely delighted that she has chosen to make every pizza at Stretch using RISE Re:Gen. Brigi is proving that you don’t have to look overseas to find exceptional pizza flour. British farmers are producing fantastic quality wheat, and when you combine that with the skills of a chef like Brigi, the results speak for themselves. To see Brigi winning major national awards while championing these ingredients is incredibly exciting. We hope her success inspires more chefs and restaurants to consider where their flour comes from and the difference their choices can make.”
The flour, developed by Yorkshire-based food ingredients specialist Eurostar Commodities in partnership with The Green Farm Collective, comes from British farmers who are pioneering agricultural practices designed to improve soil health, support biodiversity and build greater resilience to extreme weather.
Unlike conventional farming methods that often involve ploughing, regenerative farmers use techniques including direct drilling and multi-species cover crops to protect the soil, increase organic matter and support the natural ecosystem. These practices can also help soils retain more water during periods of drought and reduce surface runoff during heavy rainfall.
For Brigi, using RISE Re:Gen is about making a positive difference from the very foundations of her pizzas. Rather than relying on imported Italian flour, she is demonstrating that British wheat, grown with care for the land, can produce exceptional pizza dough capable of competing with the very best in the country. Stretch is believed to be the first pizzeria in Britain to make its entire pizza menu using RISE Re:Gen flour, bringing regenerative British agriculture directly to the high street.
Almost every ingredient, drink and product used in the restaurant has been carefully chosen to support British farmers, independent producers, responsible businesses or charitable causes. Fresh vegetables come from Pitfield, while locally produced charcuterie from Curing Rebels and British cheeses supplied by The Cheese Man bring distinctive flavours to the menu. Brigi also champions Properoni, Carnevale and Hot Buzz Honey, Butlers wine cellar, Adams wholesale, Express Food Service creating imaginative pizzas that celebrate the quality of British produce.
The drinks menu features Big Hug, a sustainable brewery, Lost Bier, locally produced Lancing Lemonade from Sip Sup and wines from Sea Change, a British company supporting marine conservation initiatives, including sea life rescue. Stretch serves beans from Skylark Coffee, a socially minded coffee business that pays farmers fair prices and directs profits towards charitable causes. Stretch uses compostable packaging from Reg Wear and environmentally friendly cleaning products from local supplier Harriet’s of Hove.
Stretch is now open at 202 Portland Road, Hove, East Sussex, BN3 5QN.
