The Last Grain Race Supperclubs

Developed in collaboration with artist Amy Franceschini and the Delfina Foundation we are pleased to be hosting this special supper club as part of the Future Farmers collective Flatbread Society Seed Journey project. 


The project moves people, ideas and seeds upon an 1895, Colin Archer rescue sailboat from Oslo to Istanbul. Between September 2016 and November 2017 an international crew and a selection of ancient grains (that have been cultivated in Oslo) will return to their “centre of origin”, the Fertile Crescent.


Christiania. Photo courtesy Amy Franceschini and Futurefarmers


Through what we eat and discuss, this supper club will offer new insights into the contemporary cultures and politics of seed and grains.


On the evening of Saturday 13th along with the meal there will also be a special event ‘Seeds of Time’ with short presentations from the artist as well as invited guests including Mike Ambrose, Senior Scientist in Crop Genetics from the John Innes Centre in Norwich and Andrew Forbes, founder of Brockwell Bake, who will discuss different approaches to seed diversity.




The menu will be three courses which will highlight the possibilities and diversity of cooking with different grains.


Full menu available here.

Location: e5 Millhouse, 396 Mentmore Terrace, E8 3PH 

Time: 19:00 – 22:00

Buy tickets here.

The Last Grain Race supper clubs 11 // 12 August £15

Seeds of Time event 13 August £20

(all tickets inc 3 course meal; drinks not inc but there will be a bar)


Seeds of Time is part of The Politics of Food: Markets and Movements programme of residencies and events at Delfina Foundation, which runs from July – September 2016. Working with artists and designers on a multitude of projects, Markets and Movements explores topics such as agricultural labour and seasonal migration; developments in biotechnological food sciences; food sovereignty and heritage, from grains to recipes to production methods; how food features in radical collective political movements, as well as the increase of individual consumer choice and its impact on the wider global food economy. For a full programme please click here.

Back Yard Garden

Introducing the extraordinary Sofia Figueiredo, one of our kitchen cooks, who has been slowly transforming the e5 backyard since the bleak midwinter…




Sofia writes,


“In the e5 backyard/garden we are mostly growing flowers and herbs on the top and bottom of two ship-containers. We grow in small beds and containers made of recycled materials. We just built a greenhouse (with reused double-glazing) to nurse edible herbs and flowers and other bee-friendly flowers. Reusing our (and our neighbours’) commercial waste as much as possible is an essential part of this project.

At the moment we are using old tyres, barrels, tins, cans, boxes, crates and even an old toilet!


One day we hope to be making all our compost from bakehouse food waste, but due to lack of space this is quite a challenge. We have started saving seeds and we are hosting a performative seed-saving event in August. As well as creating a beautiful and sustainable space for everyone to enjoy, our aim is to inspire the community around us to grow edibles in their own gardens. This we hope to do by selling plants and seeds in recycled materials and by hosting events that spread the idea of urban edible gardens. We have also started experimenting with drying our own herbs so that they used in the kitchen when fresh ones are out of season.”



Farm and Sparrow- Baking in the Appalachians

For a few years now we’ve been hearing reports of a bakery across the pond in North Carolina producing exemplary bread. In the decade since its inception, Farm and Sparrow founder Dave Bauer has managed to close the gaps in the system between farmers, millers, bakers and consumers. The formation of these gaps directly coincides with the industrialisation of our industry and the rise of wheat-related health issues. Dave works closely with farmers, asking them to take a gamble and grow older varieties of wheat, then mills this grain to produce stoneground flour which he uses fresh to make naturally-leavened bread, baked in a wood-fired oven. His team then sell this bread direct to the public at local farmers markets. This is bread for purists, using methods and techniques which, bar a little electricity here and there, haven’t changed for centuries.
As many of you may know, for the last year and a half at e5 Bakehouse we’ve on quite a journey, striving to stone mill as much of our flour as possible on site from U.K. grain. It’s been a steep learning curve, especially given the characteristics of British wheat and the sheer amount of it required for our production. As Farm and Sparrow have achieved the holy grail of milling all their own flour from local wheat, I headed to North Carolina to see how it’s done.


Coming from an urban bakery in a large city, little could prepare me for the rural conditions of Farm and Sparrow. The bakery is in the Appalachian mountains, around 12 miles from Asheville, a town occupied by artisans, food-producers, punks, anarchists and wealthy tourists. My accommodation for three weeks was to be a camper van parked in the bakery garden, right next to the corn patch, a location where an outside door lock is apparently superfluous to requirements. Instead of the scruffy pigeons which hang around outside e5 waiting to catch a break and find a door left open, the only creature we had to usher out of Farm and Sparrow during my stay was Charlize, an elegant, metre long black snake who’d apparently been occupying the wood pile all winter.


The schedule at Farm and Sparrow is also different. They have no store front, no on-site shop; instead they bake just twice a week and sell their breads and pastries at farmers markets in Asheville and the surrounding area to customers who think nothing of driving two hours to pick up a loaf.




So let’s begin with the milling. The mill house is adjacent to the bakery and has one of those iconic pitched barn roofs which make you think of little house on the prairie. The colour of the walls and the amount of flour covered surfaces mean that everything inside is bathed in this blue/grey light. The air is humid and thick with airborne flour particles. A white veneer sits over everything, like snow, sometimes interrupted by the meandering tracks of a lone insect. The old ostofrolee, now relegated to milling corn for grits and cracking oats and rye, sits on one side. Dave started out using this model but, wanting to produce creamier flour, a couple of years ago got a friend to build him a bespoke mill (doesn’t everyone have mill-building friends?), with stones made from dusky pink North Carolina granite. In the wake of two shining reviews in national newspapers, to keep up with demand both for the Farm and Sparrow bread and the dough at Dave’s highly recommended pizza joint in town, All Souls, they were having to mill 6 days a week, several hours a day. The wheat was categorised by colour (red or white) and by protein content (hard or soft), and there was every possible permutation within those categories.


The wholegrain flour is manually transferred to a stack sifter, where it filters through a set of screens which divide it up by particle size and separate the large and small bran pieces, the sandy semolina and the finest primo flour. If you grab a fistful of this flour, squeeze and let go, you will be left with a clump imprinted by your four fingers which holds together. Try doing this with aged roller-milled flour and it simply won’t bind. This is a unique property of skilfully milled stoneground fresh flour. If you then rub it between thumb and index finger it will smear and melt like butter. Dave refers to this as the ‘fat rub’ and it’s exactly what he’s looking for. It’s evidence that during the milling process the oily germ has been crushed into the starchy endosperm to the extent that even after extensive sifting, that fattiness is still very much present and locked in. This fattiness will ultimately translate into a richer tasting, more aromatic loaf.


After sifting, Dave will blend the different flour according to the needs of each specific dough, deciding whether he wants a dominant wheat flavour, whether he wants to increase extensibility, whether he wants to use more of the grain. It is not unusual on the busiest mixing day of the week, Thursday, to be bagging up the sifted flour and running it from the mill house to the bakery, to be used immediately in the dough whilst still warm.


The doughs at Farm and Sparrow contain a minuscule amount of leaven, since their fresh flour needs very little encouragement to ferment. Notably, no one at the bakery describes the bread as ‘sourdough’ since in general, it really doesn’t taste that sour. This is deliberate, allowing the flavour and natural sweetness of the grain to come through without being masked by an acid hit. The term ‘naturally-leavened’ is the preferred description.






The mixing process is gradual and sensitive. Around 10% of the water is held back from the initial mix and, after a 15 minute autolyse, is introduced little by little. A few turns of the diving arm mixer, and rest for a few minutes. Then a few turns of the mixer, and rest. This gives the flour time to become hydrated and helps to gently build strength in a dough which might be up to 100% hydration. During this turning and resting period you can see the dough transform from mottled and uneven to smooth and coherent. A bulk of around three hours then occurs, with a couple of folds along the way. Describing the dough here is a challenge; it’s wobbly and jiggly and oily and silky. I have heard it described by some as ‘pregnant’, which is no overstatement. I defy anyone who has felt this dough not to become a fresh flour convert. Preshape and final shape are done with water on the table instead of flour and the technique devised by Dave to cope with such wet dough (a kind of stitching, forward rolling and lifting) results in a very pleasing triangular top flap, making the shaped dough appear like a neat envelope. An overnight retard in the walk-in then occurs. The Farm and Sparrow approach is empirical and intuitive: no probing of water or dough temperatures, no fixed timings for bulking or benching. Emblematic of this is the fact that the recipes are still in imperial measurements and balance, rather than digital, scales are preferred for weighing dough. All bakers make a series of tiny decisions each day based on how their dough feels: when to cut, when to shape, when to retard. But here, with such a small dedicated team, it’s responsive on another level. Tony, the head baker, and Dave are like dough whisperers, diagnosing and theorising the whole way through, and resisting the temptation to rush things along to fit the schedule. When there’s a fridge full of cold beer to keep you company, waiting out a long afternoon prove is a lot less painful.


Like a fireplace is the focal point of a home, the wood oven, embedded into an interior wall is at the centre of the bakery. They’re notoriously challenging to bake in, and take and demand a whole other skillet from the baker involved. Tony likens working with the oven to taming a dragon; eventually you hope for a mutual respect but you can’t take anything for granted. Lighting it involves serious strategy- to get the right airflow each piece is essential. Tony can look at each log on the woodpile and think ‘that one is perfect for the middle left stack’ or ‘that one has got front right written all over it’. This process also involves intense physical contortion, in order to reach in as far as possible through the narrow oven mouth and wedge the logs into position. Incorrect fire management will result in the oven being too ferocious at the start of the following days bake, or too feeble by the end of it. It’s a tightrope you walk each time you light the touch paper and adds another layer of craftsmanship to the production of these loaves. The bread, when it emerges from the oven has a distinctive look. All double-scored, rough-hewn ovals, flatter than the pristine, oven- sprung loaves of instagram with their central ear perfectly sprung. The bake at Farm and Sparrow is also intentionally dark, with mahogany patches on the crust from the light fermentation, instead of blisters. The crust is thin and pliable soon after they cool, due to the high hydration of the dough and the relatively short bake.




Also attributed to wetness of the dough is the shelf life; the bread can be eaten fresh even 3 days later. The mild acidity allows other flavours to emerge; the einkorn has a distinctive note of banana bread; the corn grit bread has a custardy character. All the loaves are distinctive, despite most just containing flour, water and salt. I’ve heard it said recently that all the sourdough loaves in London taste the same. Although I don’t entirely agree, I understand where this sentiment comes from: when a handful of millers dominate the artisan bread market, there is only so much differentiation that fermentation and baking can bring. What Farm and Sparrow proves is that there is no ceiling to how good a loaf of bread can taste. If we, as bakers, take into account the method of milling and the freshness of flour, and before that even, the variety of grain and how it is it grown, then the implications for flavour are delightfully unknown. 


Kate Hayter- Baker at e5

BREAD, BUTTER AND JAM: Let’s start with the basics!

Over the last couple of months the E5 have been collaborating with a charity called Inspire! – to give some local school children the opportunity to see what happens behind the scenes at the Bakehouse.


Inspire! asked if we would help them to deliver their iDiscover STEM (Science, Technology, Engineering and Mathematics) programme for primary schools. The aim of the programme is to introduce children to a variety of work environments and job opportunities related to the above areas of their curriculum.


Two groups of year 3 students from local schools, Thomas Fairchild Primary and Morningside Primary, came to visit us for a day of short workshops focusing on the science behind baking. Jess, one of our bakers, talked to the students about how we get from sacks of grain to loaves of bread, and she had some examples of grain, flour and bread dough and bread for everyone to study. She also introduced them to our mill in all it’s operating glory.


We decided that there’s nothing better to accompany this serious business of producing bread than good old butter and jam making, so we got our local butter guru Miro in for the session to shake some jars of cream with the kids – this was a really fun part of the day! They got to see in front of their own eyes how cream turns into butter, and they all helped to squish the butter into shape.


Janke, one of our pastry chefs, then got everyone to put some rhubarb samples at different stages of jam into chronological order and made students guess what the magic pectin rich ingredient in our rhubarb jam is – a gooey apple stock!


At the end of the workshop everyone got to eat the fruits of their labour – bread, butter and jam – for many it was the first time they tasted rhubarb jam or sourdough bread, and it all got a double thumbs up from the children and staff!


Over the course of the day the children had plenty of opportunities to ask questions about the processes and about the kind of jobs we have on offer here. One of the best questions was: “How does it make you feel when you do your job?” to which Jess, Miro and Janke all replied in one way or another: AMAZING. Follow your dreams and do what makes you happy!


We look forward to working with Inspire! again in the future.


Find out more about Inspire!






Ujima Bakehouse Fundraiser

Across 3 nights e5 bakehouse are hosting a series of supper clubs in aid of Ujima Bakehouse in Kenya – a social enterprise bakery operating as an extension of the valuable work of two charities; UJIMA and PEEK vision.  Offering a real environment for young people within their programme to receive practical training as well as a viable means of earning revenue for the charities


PEEK vision provides Kenyans living in rural areas with sight-restoring treatment. For every 100 loaves sold at the bakery, one person has their eye sight restored. 


Back in early 2015 Ben flew the bakehouse for a couple of weeks to help the Ujima founders Madeleine and Andrew Bastawrous to set up the bakehouse.  He was working to train a team of novice bakers in Maili Saba, a lodge around 20 miles from Nakuru, Kenya’s 4th largest city when the bakery is situated.  

Across all three nights chef Ruth Quinlan will be serving a feast of food inspired by East African cuisine. On the first evening (Thursday 4th) there will also be a talk by founders Madeleine & Andrew Bastawrous.


Full menu coming soon.


Please note that drinks will not be included in the ticket price but there will be a bar.  

Seating @ 8pm in the Millhouse Arch 396 Mentmore Terrace. 




Louis Lamour, French baker extraordinaire.

The importance of exchanging ideas and expertise can often get overlooked when you have your hands in dough for most of the week. However, welcoming another baker into the fold can be incredibly valuable for everyone involved, especially when said baker has as varied a background as Louis Lamour. Born and bred in Paris, Louis has been a baker for the last decade, working in independent bakeries but also travelling the world for an additive company. This has given him a unique insight into the impact of modern science on the most ancient of crafts. Louis came and joined us for a week earlier this month, and since he’s in the process of setting up a bakery back home we seized the opportunity to quiz him on the French baking scene. Here’s what he had to say. 


So Louis, what brings you to e5?


One of my British clients brought me to the Farm to Loaf symposium in October. Since I’m in the process of opening my own bakery I wanted to come and see how you guys are working as I think you’re doing a pretty good job.


The British bread industry has transformed beyond recognition in the last century. How has the french bread industry changed? 


The good thing about France compared to the UK is that the majority of people, 75%, still buy their bread at the bakery rather than the supermarket. We have kept small companies, and the regions still have their own specialities. But also the quality has decreased a lot, especially with the help of improvers which have made the dough easier to mechanise. Bakers are losing the touch of the dough and relying on the functional ingredients to do the job they should be doing. 




What do you mean by ‘improvers’?


So when you buy flour in France it will usually contain some ingredients which will help the tolerance of the dough, the volume of the dough, the colouring of the bread during the baking period. These might be ascorbic acid, enzymes or emulsifiers. Most millers add that to their flour for the baker to have an easier job and the customers to have a good volume for their money.


A lot of people might wonder why someone so interested in natural bread would have worked in the additive business.


I worked for a company which basically invented the bread improver and have done a good job of spreading it all over the world. I was a technical advisor so I was training colleagues and training customers how to use the improvers and bread mixes.

I’ve always liked natural, simple bread but I think that what really motivated me to do that job was first that I would learn a lot about the technical side of things. Often in baking something happens and you don’t understand why. A company like that does a lot of research and development, for example you would test 10 doughs which are identical except for 1 enzyme that would be dosed differently, to check the texture or check the volume. Secondly what was really interesting for me was travelling and meeting bakers from all over the world, as the bread culture in Asia is so different to the one in South America and North America and Eastern Europe and so on.




When setting up a bakery, do you have good flour suppliers to choose from in France?


When you set up a bakery in France you have to decide which mill you will be working with and they will be in charge of financing a lot of the investment. Therefore you are a little bit stuck with them afterwards meaning you have to buy your wheat from them until your loan is over. This means they will also put their brand on your bakery. That said, the variety of the flour they offer is quite wide so you could choose to buy enriched T55 for baguette, or you could choose stoneground white. It is sometimes quite difficult to find out where the flour has come from, whether it is French or not. 


 There’s obviously a lot of fairly new sourdough bakeries in London. Is this movement going on in Paris too?


Most bakeries will sell you what they call sourdough but in most cases it will contain up to 0.2% fresh yeast which for some people just isn’t real sourdough. I’d rather not use fresh yeast if I can because I think the fewer ingredients the easier it is to control the quality of those ingredients. Also I think the quality of bread made without yeast is a lot better. 

There are speciality sourdough bakeries opening up but they use conventional flour or don’t communicate whether its stoneground, heritage or where it comes from. The angle is more about the look and feel of the shop.


What are the main differences you have found between British and French bread culture?


Here in Britain, from what I understand, most people buy bread from the supermarket and the culture is to make toast, whereas in France most people are buying baguettes. Any small bakery will make between 300 and 500 baguettes on any given day. People in France buy bread everyday. The way bread is perceived is different; we eat fresh bread all the time, you can buy it several times a day; you can buy once at lunch and once at dinner. In Britain you buy it every time you go shopping which is not everyday, therefore the bread cannot be the same, it has to perform differently.


Have you found any big differences in the techniques we use at e5 compared to what your used to?


The first difference would be that you guys mix by hand a lot and that is something I’ve never seen being done in a French bakery except in some very particular places, people like Nicolas Supiot who are especially known for it. In a commercial bakery I haven’t seen people mixing by hand so that was very unique, and the texture of the dough is very unique because of the flour that you mill yourselves. This also effects how you have to shape it because you cannot stress it the same way as you can conventional flour. You guys use very hydrated doughs and it benefits the quality the bread   even though its more time-consuming to shape. It’s a sacrifice you make for the quality of the bread. 


Do you feel positive for the future of French baking?


I’m afraid to see the development of franchises which only sell frozen dough. I think there will always be a niche of people buying expensive and good bread and there will always be a mass market who want cheap bread. We now see bakeries selling three baguettes for €1.50- you can barely make money with that, so they are buying frozen dough in from other companies and they become dependent on that. In this time of crisis you can understand that people cannot spend so much on bread, but what really saddens me is that people spend €1000 on their phone, but are not willing to spend a few extra cents on the bread that they eat everyday which is keeping them alive.


Finally Louis, as a lifelong Parisian, can you tell us where to buy the best baguettes in Paris?


I would go to Rodolphe Landemaine or  Djibril Bodian at Le Grenier a Pain )


And what about here the best croissant?


I would head a bit outside Paris, to my friend at Le p’tit Père.

NO BORDERS Food and Film Festival

After the success of our of work the The Refugee Council on the recent Just Bread project we were keen to keep momentum going.  As well as provide further opportunities to work with Refugees, helping them build confidence in the skills they learned during the baking course.


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This time around e5 and The Refugee Council are bringing you NO BORDERS Film and Food Festival. 

A series of four nights dedicated to films which focus on frontiers, barriers and how people and information pass through them. The Festival will run on across four evenings starting on the 26th of November with INFILTRATORS. A Film which follows Palestinian residents being forced to avoid check points day after day.  Over the wall or through tunnels, Palestinians are crossing the borders. Prisoners of their own land, they are risking their lives everyday.


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Included in the cost will be fantastic regional food prepared by two graduated trainees from our recent ‘Just Bread’ program with help and advice from E5 Bakehouse chef Ruth Quinlan.  With the screening to be followed by talks from two experts in the field Sharri Plonski and Toufic Haddad from SAOS University of London. 


This week the women were practicing the menu and judging by the smells wafting from the kitchen it’s safe to say this event is not to be missed! 


You can find further information on all the nights and buy tickets at or pop into the cafe and speak to one of our staff.

Farm to Loaf event at e5 – tickets available now

We’re very excited to be hosting a day of talks where farmers, millers, heritage wheat specialists and sourdough bakers who’ve inspired us over the last five years will come together, exchange ideas and talk about their experiences to the public.  We’ll be thinking about the evolution of grains, heritage varieties, milling methods and our experience moving towards baking with UK grown stoneground flour. Sheila Dillon (BBC Food Programme) will be chairing discussions with our speakers and attendees. 


Tickets include entrance and all refreshments, a seasonal organic lunch and tastings of e5 sourdough. 


Tickets available here:

Speakers as follows:
Per Grupe and Fintan Keenan
The Danish approach. Inter-row tillage, Scandi land races, on farm milling (Practical Knowledge Transfer).


Nick Fradgely, Organic Research Centre
Developing unique wheat populations for organic plant breeding and research on maintaining healthy soils.

John Clohesy
What farmers can do to make their wheat best suited for bread making.




Andrew Wilkinson, Gilchesters Organics
Pioneering Farmer and wheat breeder. Story of organic conversion and serving up on site milling operations.


John Letts, Archaeo-botanists and Farmer
Collection of heritage varieties, farming approach and milling results.


Nicolas Supiot
Pioneer of Boulanger-Paysan movement in France. Discusses wood-fired oven baking, heritage farming and sourdough baking. Think Soil. 


Jojo Tulloh
How hard is it to grow your own flour?  UK food writer Jojo looks at the history behind England’s wheat fields and brings it up to the present day ahead of her new book.


Kate Hayter, e5 baker
Talks on how shifting to UK grown stoneground flour has needed adaptations in recipes and techniques (Live demo).


Andy Forbes
Leading researcher in applied heritage grain farming. Talks about how to broaden take up by farmers, to get amazing flour to bakers. 


 Andrew Whitley

Scotland The Bread project, the question of nutrient density in wheat development, and the public health implications of differing milling and baking choices.


Yard work.

With the summer sun just around the corner we decided it was time to put a little love and attention into the yard space at the back of the bakery. Not only because sunshine means we can once again enjoy our staff lunches outside; but along with the opening of the new arch we’re hoping to be able to offer up the extra seating space to our brunch customers too. 


Rubble and mulch

Rubble and mulch


Taking the few plants we had growing on the roof of our shipping container as a starting point we’ve been busy transforming the yard a greener place to be. Making good use of the lost objects hanging around by transforming them into a potential planters for our growing seedlings. 





The new e5 gardening club, which runs every Tuesday led by our green fingered KP Sofia, have been busy planting a mix of flowers and herbs in their new beds.  We were pleased to be able to use some of the rubble from the recent building work as a base followed by mulch provided by the kind folk at Bootstrap roof garden in Dalston. So far, we’ve got a mix of rocket, dill and mustard as well as sunflowers, poppies and nasturtiums. 




We’re hoping that come summer the seedlings will be flourishing, and we’ll be able to use the herbs and flowers growing in our cafe and kitchen.


Last week also saw the arrival of these three ladies to the bakehouse yard garden. So far they seem to settling into yard life nicely but we’ll keep you updated…


The ladies


Just (Flat)Bread

Every Tuesday morning for the last month, eight refugee women have been joining the team at e5 on a unique bread making course. 


The Just Bread program, funded by The Refugee Council, was created to support the therapeutic needs of refugee women, whilst enabling them to learn new baking skills and ultimately paving the way to regular employment in this country.  Together with weekly bread making classes here at the bakery, participants also receive on-going employment support, English classes and other training opportunities to ensure they have a real chance of finding employment and building a future for themselves in the UK.


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Following the success of the first group based at a bakery in South London, when we were approached to be involved in working with the second round of trainees we were immediately keen. The eight women hail from several countries from North Africa to the Middle East and their eclectic knowledge of cuisines and baking proved an inspiring starting point. 


We began with a general introduction to sourdough and the chemical processes involved in turning three basic ingredients into a loaf of bread.  The group quickly got involved in baking their first Hackney Wild loaf, then moved on to experiment with other European breads such as ciabatta and bagels.


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Over the following few weeks the classes naturally evolved into sharing and exchanging recipes and methods from traditional forms of bread making. Blending the sourdough processes they’ve learned with flavours and techniques familiar to the women involved.

So far, this experimentation has included Turcoman and Tibetan flatbreads made using a buckwheat and a buttermilk starter; and with the help of chef Ruth Quinlan the group have also been experimenting with creating some savoury salads and dips to complement the flatbreads.


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We’re very excited to see what happens as we continue; and the next step looks to see the women selling their fusion sourdough flatbreads together with tasty sides as part of our usual lunch service.  Keep an eye out in May not only for these delicious flat bread offerings but also the opening of our new arch.


We’re happy to let you in a secret…the 3rd arch is not only home to the e5 Mill but also our brand spanking new wood fired pizza oven!  So we’re also excited to confirm that some of the trainees will be working with e5, providing wood-fired flatbreads and toppings at Secret Cinema’s production this summer. 

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