Flathouse ‘wows’ Norwich
Here’s the low down on Flathouse, a new casual dining concept which has just opened in Norwich.
So what is a flatbread?; A simple bread made with flour, water and salt and then rolled into flattened dough
Isn’t that a pizza? A pizza is a form of flatbread, but the difference is Flathouse flatbreads have a mix of house herbs, spices and oils added in.
So what is a Flathouse flatbread? The flatbreads are freshly made in house with locally milled organic flour, either plain or wholemeal. Then there are the toppings! Try a Flathouse classic: homemade tomato sauce topped with fresh mozzarella, cherry and sundried tomatoes and finished with fresh basil; Chorizo and Olive: Flathouse tomato base topped with delicious local chorizo, artichokes, olives, red onions and fresh mozzarella; Steak and Cheese: Salsa Verde sauce topped with slow roast steak, caramelised onions, mozzarella and English mustard
Not forgetting the coffee: When Flathouse decided that they wanted to ‘wow the people of Norwich’, they called in ace global coffee expert, Andrew Richardson of Whitebeans consultancy, the man behind numerous best selling and award winning consumer coffee brands.
Andrew created six different blends to put before a taste panel from which the exclusive Flathouse Espresso blend was chosen . “Flathouse picked a blend of six beans from Africa, Latin America and Indonesia, including an absolute gem of a Robusta, which is the only Robusta in the world to achieve the prestigious Q grade classification, normally reserved only for Arabica coffees,” said Andrew. The Flathouse Espresso blend is abundant in body with a lovely lingering earthy acidity combined from Ethiopian and Nicaraguan beans, with hints of almond, walnut, fermented fruit and caramel. The coffee is supplied by local artisan roaster, Wlkinson’s of Norwich.
Or the coffee equipment……
In terms of coffee machine , “It just had to be a Cimbali,” said Andrew. “Given the brief which was to create a ‘go to’ coffee destination for the city, I had no hesitation in my choice of equipment supplier. Their precision engineering delivers a reliability that is second to none in the industry today,” said Andrew.
Michele Cecchini, area sales manager for Cimbali who was involved in the project explains:
“With staff coming and going during the working day, the team at Flathouse could see the benefit of having a self adjusting grinder and therefore opted for a 2 group M39 TE with PGS. The machine was fitted with Cimbal’s new TurboSteam4 which allows even inexperienced staff to produce perfectly frothed milk completely hands free. When demand is high, the operator can prepare the milk and work both group heads at once to avoid queues at the till. It was the perfect choice for Flathouse.”
Titanium blades were also chosen for the Magnum on demand grinder in order to handle 2000kg of beans as opposed to the standard 500kg which is achievable using the same grinder with standard blades.
