Flat Iron

Happy Halloween all - our favourite time of year!

Avoid our restaurants tonight if you’re easily spooked …

Tomorrow in Leeds - the Carcass Club!

Here’s Scott the Butcher after breaking down the Dexter carcasses for tomorrow’s event. All in a day’s work!

Wednesday 16th October
Flat Iron Leeds
£20pp for Dexter Steak, Beef Dripping Chips, sauce (& a glass of wine on us).
WALK INS ONLY! From 6pm until we run out - just ask for the Carcass Club on arrival.

A couple of weeks ago we held our Carcass Club in Hammersmith and Waterloo - what a wonderful evening! Thank you to everybody who joined us to try some very special Belted Galloway beef.⁠
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Our next Carcass Club will be in Leeds on 16th October ... more details coming soon x

We love this drawing of Flat Iron Kensington by a very talented guest. Please tag us in your napkin artwork!

A veritable Flat Iron feast by at Flat Iron Manchester.

Some extraordinary Belted Galloway on the block this week in our Covent Garden butchery.

We’ll be serving these steaks at tomorrow evening’s Carcass Club.

Flat Iron Hammersmith and Waterloo from 6pm
WALK INS ONLY until we run out
£20pp for Belted Galloway steak, chips and sauce

See you there! X

The signature Flat Iron Steak, drizzled with rich brown butter and sprinkled with sea salt.⁠
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Our triple cooked beef dripping chips - steamed once and fried twice – are a firm favourite. Served here alongside the Flat Iron steak and creamed spinach.

Two flat iron steaks and sides to share of creamed spinach and crispy bone marrow garlic mash.

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If you know, you know - our homemade Tahitian Vanilla ice cream, made with caramelised butter and Jersey milk and cream. Topped with Congolese chocolate shavings.

The Flat Iron steak is our cornerstone. The cut is meticulously seam butchered from the shoulder of carefully selected cattle, before being seared on a custom steel plate grill and finished with brown butter and sea salt.

Hello Manchester - our doors are officially open! You can now book a table on our website and we also welcome walk in guests.

Thank you to everyone who came along yesterday for our 500 Wagyu steak giveaway. It was such brilliant night! We can’t wait to welcome you back in.

Our restaurants are closed today for our teams to enjoy a very well-deserved knees up at our annual Summer Party. We’ll be back open tomorrow as usual.

It’s one of our favourite weekends of the year - Soho Food Feast - where Soho’s finest restaurants and chefs cook to raise money for Soho Paris primary school.
Our BBQ Steak Masters will be there from today and tomorrow serving Scottish Bavette straight from the grill. Do pop down and say hello x

A final call for all Bearnaise Cheeseburger lovers - you have two weeks to get your fix! Soon we’ll be tweaking our menu to replace it with a new take on an old favourite x

Wagyu Steak of the Day (this cut is the Hanger) accompanied by creamed spinach, beef dripping chips, truffled macaroni cheese and crispy bone marrow garlic mash. Bearnaise to dip.
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We are excited and proud to share the news that we have been recognised as a Sunday Times Best Place to Work for 2024 in the Big Organisation Category.

Our belief has always been that if we select an amazing bunch of people, give them the training and the tools they need, and then try to make Flat Iron the best place they have ever worked, we can’t go too far wrong.

In the last 12 months, we have put even more focus on doing this by taking the time to listen and do what matters most to our teams, from improving benefits to strengthening our approach to development and creating more opportunities for all. This award is a testament to the journey we have been on and, best of all, it reflects how our people tell us they feel 🖤

The Carcass Club – an opportunity to taste some of the rarest and most exceptional beef, straight from our Covent Garden butchery. A very special take on the classic Flat Iron experience.

To celebrate its return, we’ve sourced a White Park carcass from Lyons Hill Farm in Dorset. Unlike most breeds of cattle, the origins of White Park can be traced back many hundreds of years to the wild white cattle that once roamed the forests of Europe. Despite the challenges of the last thousand years, White Park are still grazing these lands, however the breed is incredibly rare. The animals are small and slow-maturing, preferring to graze well-established pasture rich in mixed grasses, wild herbs and flowers, which produces beef with a wonderfully complex, deep flavour.

Fred (Head of Beef) maintains that this is some of the most interesting beef he’s ever tasted… we’re beyond thrilled to be able to share it with you.

Wednesday 22nd May
Flat Iron Waterloo and Flat Iron London Bridge
WALK INS ONLY! From 6pm until we run out. Just ask for the Carcass Club when you arrive.
White Park Beef, Beef Dripping Chips and Sauce for £20

We’re currently refreshing our Kings Cross restaurant and will be reopening on Thursday 16th May. See you again soon x

Our restaurant in Covent Garden is back open following a refresh. Plenty of ice cream for all - see you soon!

Our mothership restaurant in Covent Garden is currently closed until 22nd March for a refresh.​
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All other restaurants are open as usual – Tottenham Court Rd or Soho are just a short walk away.

A typical Thursday in London Bridge with Rill manning the taps

Dinner by – Flat Iron steak with bearnaise sauce and sides of creamed spinach, beef dripping chips and roasted aubergine.

Irish the Butcher standing proudly over dry aged Tomahawks from

Our in-house butchery on Henrietta St in Covent Garden takes delivery of rare and exceptional beef each week. The carcasses are broken down by Irish before being prepared for you as blackboard specials.

We make the burger patties for our Bearnaise Cheeseburger using beef from the Flat Iron herd based in Thirsk, North Yorkshire.

Patties are smashed on the grill before being stacked with melted American cheese, lashings of bearnaise, gherkins, shallots and crispy batter scraps.