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.