Baking Pizza for a Better Taproom

Fauna Taproom; baking pizza for a better taproom.
Santo Busciglio joins the team at our Sussex Brewery & Taproom
Spring 2025 welcomes a new era of Fauna Taproom’s pizza kitchen. We are thrilled to announce we have a brand new Head Chef, Santo, who joins us at our Sussex Taproom bringing with him a deep love and understanding of Italian cuisine.

A stone’s throw from Arundel Castle, our Taproom can be found at The Old Engine Shed; a Victorian building that was once home to a magnificent electricity generator which powered the entire castle. Our headquarters has since seen many uses, but it is largely remembered by our locals as Dunlop Stables, and it’s here in The Champions Room that you can find Fauna Taproom and Santo’s Pizza kitchen.
High ceilings, mint green porcelain brickwork and grand sconces celebrate our building's long history. These original features lend huge character to our Taproom, leaving visitors awestruck. Recent additions include our wildlife map of Africa, a gentle reminder that here at Fauna we are inspired by wildlife, for wildlife.  
We can proudly say it’s not a long journey from tank to tap. At any time you can find our entire core range on tap alongside other carefully selected brews from Sussex and beyond. A recent expansion gave us our new kitchen and restaurant space, featuring a horseshoe shaped bar, hand crafted by our Head Brewer, and an open pass into the kitchen, so that all of our visitors can witness Santo’s Sicilian passion shine!

Our new Pizza Menu is as considered as our beers, using high quality ingredients from carefully selected suppliers. We keep our toppings light but never compromise on quality, crafting balanced flavours that spotlight the quality ingredients. Our dough is 100% organic, vegan, and made with flour from the iconic Shipton Mill. Shipton Mill’s philosophy aligns closely with our own, they champion organic growing - organic growing practices working with nature, not against it. 

Choose from the signature 12”+ pizza, or a 7” pizzetta for the little appetites. Our snacks and sides include an NYC-style wedge slice, cut from an 18” pizza. The sandwich is a folded, lightly oiled pizzetta base, blind baked and filled hot, while Stromboli is rolled, proved, then baked.

A space built for the wild at heart, our Taproom is also home to the beginnings of our own wildflower meadow, which we created with the support of all of our wonderful Fauna customers. Every cask of Meadow Maker Golden Ale plants 100 wildflower seeds, to promote biodiversity and increase carbon capture.

Fauna Brewery & Taproom; a place for the foundational cornerstones of Fauna; craft beer, pizza crusts and conservation.