Flank

Modern British, nose to tail cooking

Flank by Thomas Griffiths, whose launch of a London home has been hotly anticipated, offers modern, seasonal, British, nose to tail cookery, using an open flame barbecue.

They pay special attention to how and where their produce is sourced from.

One of Flank’s key messages is that sustainable cooking is the only way we can eat quality beef in the future. So, they use the entire animal and make full animal cooking accessible, without fuss.

Don’t miss Flanks AFD Series of supper club collaborations: The next with Tom Brown will have top quality, fresh fish at it’s heart and will take place on the 15th Feb. Tickets available here

Coming soon – Big Green Egg Fish masterclass with Duncan Ray from Little Fish Market. Tickets available here

Opening Hours

Mon to Fri: 11am – 8pm
Sat: 11am – 6pm
Sun: 11am – 5pm

Contact

Instagram: @thomasdgriffiths
Website: www.flanklondon.com

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