2021 sees Flank’s Tom Griffiths and Ben Rowland take on one of our field restaurants. Known for their accessible, whole animal cooking and the use of live fire, wood and smoke as their principal cooking technique, they’ll continue our fire pit restaurant tradition with a series of guests chefs joining them to cook on the each day. They transported their Brighton-based residency to London’s revamped Old Spitalfields market back in 2018 and are now due to open their first permanent London site later this year. Strong believers in respecting the products they work with, they use farms with exceptional animal husbandry, growers with a real passion for vegetables and suppliers with a great ethical attitude. As they put it, “we are a sum of our parts”. Watch this space for announcements on the guest chef lineup.
Please note all items are non-refundable and non-exchangeable.
Once you’ve booked please check for your email confirmation, if it’s not in your inbox this may be in your junk folder. You’ll need this and the lead booker’s I.D. to check in on site. For group bookings you’ll need to arrive together to check in.