Flank is the creation of chef Tom Griffiths opening this month as part of the new Foster+Partners designed kitchen at Old Spitalfields Market. Serving up his modern take on simple British food – expect comforting nose-to-tail dishes lovingly prepared on an old-fashioned fire.

Designed as a ‘grab and go’ formula to suit the market kitchen, the menu is made up of five main courses all cooked on an open fire, you’ve got grazed meat and seared meat, poultry – either chicken or duck cooked over the coals and two vegetarian options. Then come the sides, from mash potato and pan stock, to cauliflower cheese, and onions and cabbage. When you’re ready, hit the sauce counter; made in-house, Flank completes it’s dishes with an offering of curry sauce, hot sauce, piccalilli, fruit sauce, pan stock and dill salad cream.

Griffith is down-to-earth and humble, endearing characteristics evident in his honest menu and cooking style. He’d tell you, “It’s just a bit of grub, and it’s me earning a living.” But it’s impossible to ignore his creativity and thoughtful sentiments around both cooking and eating food. We sat with Griffiths in a leafy London park to discuss the roots of his craft, why his mistakes are his biggest inspirations, the importance of cooking on fire, and what the East End means to him.

Journal

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