Tom Griffiths’ steak and ‘nose-to-tail’ restaurant Flank opens today in Spitalfields, Shoreditch. The chef, who ran Flank as a residency in Brighton is opening in London for the first time. The cooking will be “low and slow or seared over fire, prepared with an array of seasonal ingredients” using Big Green Egg and robata grills. Griffiths will also launch a series of supperclubs, collaborations and masterclasses on the site in the coming months.
Flank launched in Brighton in 2015 and operated as a pop-up in venues across the city. Griffith has since collaborated with Brunswick House, Yosma and cooked at the Meatopia event. Flank is one of the offerings selected by Nuno Mendes for the Kitchens project which he hopes will work “to put Old Spitalfields Market back on the map as one of the most exciting and lauded destinations in London.”
The concise menu comprises three starters, four mains and a selection of sides and sauces. Starters include burnt ends bun with onions and spice (£5); and mains such as aged duck — hung over the flames and glazed — (£9, with a side); and slow cooked aged beef (flank?) — braised over fire in offal ragu — (£9 with a side).
Ed Smith’s sides-should-not-be-an-afterthought diktat is heeded as they look to stand out on their own: they include a bone marrow gnocchi (£4) and cauliflower cheese (£4). Notable also are Griffiths’ suppliers as he will use what is arguably the finest beef in the UK, from Philip Warren Butchers in Cornwall, as well meat from Trenchmore Farm in Sussex.
Natural, regularly changing orange (natch), red and white wines by the glass, ciders and craft beers will make up a short drinks menu.
Griffiths said: “I’m excited about cooking day-in day-out again and in the most exciting food city in the world. I want inject my energy into nose-to-tail cooking and I’m hoping people are going to love it. This is my only restaurant, and my first venture in London so I’m really looking forward to being here every day cooking face-to-face for people again and I can’t wait to see how Londoners respond to my cooking. This is my passion and I’m committed to making it a big success.”
Griffiths is being supported in the kitchen by sous chef Drew Snaith who’s previous includes time at Kitty Fisher’s, Jackson Boxer’s Brunswick House and Raymond Blanc’s Le Manoir aux Quat'Saisons.
Flank joins Rok, Yum Bun, Berber & Q and Breddos Tacos at Kitchens, which officially opened today.