Pizzeria with its own flour mill opens on Tanner Street

Five Feet has taken 4 Tanner Street in Bermondsey, a fifty-five cover room serving pan pizza built on a dough around a centimetre thick.

The distinguishing feature is the flour. The kitchen mills its own heritage grain on site, using a bespoke mill imported from Montpellier that the founders describe as the first of its kind in a UK restaurant. It sits in a glass-fronted dough room in the middle of the dining room, so the milling is part of the room rather than hidden behind the pass.

Three people are behind it. Jay Patel founded Legare and Luna. Roland Horne is from the WatchHouse coffee group. The chef and baker is Jack Ellingham, who has previously worked at Dusty Knuckle and Spring.

The name is local history. Tanner Street was once Five Foot Lane, and the restaurant takes its name from the older one.

Opening hours are Tuesday to Saturday evenings. On timing the reports differ: Restaurant Online, The Nudge and Hot Dinners all had it opening in September, while Time Out's September round-up noted the opening had slipped to October. We have not confirmed which is right.