It sounds like a slow approach to fast food...

Four friends have launched a new pizza restaurant in Norfolk, seven years after they came up with the idea.

The group have opened Flour, in Wells-next-the-Sea.

One of them, Matt Jarvis, said: "The idea started back in 2017 when I was living in London. I used to host a pizza club with around 20 of my friends.

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"I had a tiny wood-fired oven that I used to make them in and over time it got more and more popular with everyone wanting to come."

Eastern Daily Press: Dulcie Browne cooking the pizzas at Flour Pizza, newly opened at Wells' QuayDulcie Browne cooking the pizzas at Flour Pizza, newly opened at Wells' Quay (Image: Denise Bradley)

Eastern Daily Press: Matt Jarvis at Flour Pizza, newly opened at Wells' Quay Matt Jarvis at Flour Pizza, newly opened at Wells' Quay (Image: Denise Bradley)

He moved back to his home county in 2019 to open Well's Deli, but the restaurant went on hold after he fractured his neck while on a Spanish holiday. 

Eastern Daily Press: Chef Andy Wallace at Flour Pizza, newly opened at Wells' QuayChef Andy Wallace at Flour Pizza, newly opened at Wells' Quay (Image: Denise Bradley)

Eastern Daily Press: Pizza at Flour Pizza, newly opened at Wells' QuayPizza at Flour Pizza, newly opened at Wells' Quay (Image: Denise Bradley)

He has now set up Flour with friends Kiki, Dulcie and Louis.

The pizza venture represents a change of direction for all four.

Matt previously worked in cinematography, Kiki was an Oscar-winning documentary maker and Dulcie and Louis were employed in the health and fitness sector.

The four took on the former K's building on Wells' Quay and started work on a full refurbishment at the start of March.

Eastern Daily Press: Roasted vegetable salad at Flour Pizza, newly opened at Wells' QuayRoasted vegetable salad at Flour Pizza, newly opened at Wells' Quay (Image: Denise Bradley)

Eastern Daily Press: Flour PizzaFlour Pizza (Image: Denise Bradley)

He added: "We did a lot of work doing up the unit ourselves. We've learned how to tile and point.

"We've tried to create a rustic, beachy, boho, earthy, Tuscan vibe."

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The restaurant will use classically Italian ingredients including San Marzano tomatoes from Naples and its own 48-hour fermented dough.

Mr Jarvis said: "We're making through and through Neapolitan pizza but with our own little twists - experimenting with new flavours."

The restaurant opened its doors earlier this month.

"It's getting back to what I truly love. We're wanting to really go for it and continue to learn and grow."