From starting out as a Brighton pub pop-up, FLANK has remained true to its ethos of serving flavour-packed, whole animal cooking. This accessible & sustainable nose-to-tail mantra are at the heart of each menu, whilst Chef and Founder Tom Griffiths is a creative force at the helm, serving a menu of constantly evolving dishes which draw on playful cultural references. Arriving in London in 2017, Flank has operated at several street food sites, run residencies and popups, and news of their first permanent home is coming very soon. 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”.
Book into join them cooking on our Fire Feast and find them with their ‘Flank’ and ‘Goodbirds’ stalls at The Dining Room.
From the founders of Flank, Goodbirds started life in Market Halls in London’s Oxford Street. Dishes, which come with the promise of only using high welfare birds, are cooked over fire on a custom made rotisserie. Choose a sauce to glaze your bird, add sides and you’re good to go.
From the original foundations of flank, the off shot flank street held at market halls, between the bridges and Brighton focuses on nose to tail cooking in the filthiest way, from double cheese burgers to smoked brisket buns and loaded fries flank has it covered.
Bookings for Flank & Goodbirds cost £65 per person.