Brighton's popular bakery begins a fresh start in Fiveways

The Flour Pot bakery, now on its way to becoming synonymous with Brighton and Hove, has opened its newest branch.

For the brand’s ninth instalment, they have transformed the old HSBC building in Fiveways into a chic dining venue with a full kitchen, a new concept for The Flour Pot.

Now operating a breakfast, brunch and lunch menu, the newest, and largest, site is headed up by general manager Marianna Katsouris, previously of the Gingerman group.

Marianna Katsouris (centre) and two staff from The Flour Pot, Fiveways

“We’re so proud, so chuffed,” she said.

“It’s been a long time getting it all ready, but now we’re here it’s very exciting, and really looking great going forward.

“We’re offering table service and a full menu, with our chefs producing some really lovely food – from our Eggs Benedict to Kedgeree, and our salt beef sandwich on the lunch menu.”

The restaurant’s interior is classy and clean, with splashes of dark blue woodwork against exposed copper piping adding to a refined yet rustic feel.

Now a staple across all bakeries in the Flour Pot group, checked black and white floor tiles weave across the split-level space, as natural light pours in through the floor-to-ceiling windows, even on the grey day The Argus paid a visit.

Hillbilly Beans on Toast at The Flour Pot, Fiveways

Marianna said that guests haven’t expected such a large space inside.

“People are quite surprised,” she said. “They thought we’d have this small counter at the front, and that was it, but now the little elves have come in over night and produced a lovely café!”

In its second week, on a Tuesday morning, the venue is teeming with happy guests, resulting in a feel that most chain restaurants can only dream of emulating on a Friday or Saturday night.

The dine-in menu itself is what residents of Brighton and Hove have come to expect from The Flour Pot: simple food, done well, and made with fantastic ingredients.

The lower level of The Flour pot in Fiveways

It was also great to see the core philosophy of the brand not ignored in favour of a kitchen. Fresh bread, delivered daily, is on display just inside the door, and the fantastic display of takeaway sandwiches stares you straight in the face from the counter. (The sausage, egg and cheese brioche bun is to die for).

Flour Pot is used to operating from smaller sites, and there will be creases to iron out, Marianna says, but she and the energetic, young team are passionate to see it succeed.