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