Tom Griffiths Opens Flank At The Kitchens, Old Spitalfields Market

Transporting his Brighton-born residency to London for the first time, creative young chef Tom Griffiths has created a nose-to-tail menu at his new permanent home for Flank, The Kitchens At Old Spitalfields Market. Cooked low and slow or seared over fire it will be peppered with an array of seasonal British ingredients. Griffiths launched Flank in Brighton in 2015 and operated from pop-up venues across the city. He’s since collaborated with Brunswick House, Yosma and cooked at Meatopia before he was chosen for the Spitalfields site by Nuno Mendes’ Ten Ten who curated the list of vendors to bring his favourite food to this much-loved area of the city.

The menu consists of three starters, four mains and a selection of sides and sauces all fully prepped and cooked on site. Starters include Burnt Ends Bun with Onions and Spice (£5); and mains such as Aged Duck (hung over the flames and glazed) (£9 with a side); and Slow Cooked Aged Beef (braised over fire in offal ragu) (£9 with a side). The sides shine too, for example Bone Marrow Gnocchi (£4) and Cauliflower Cheese (£4). Griffiths is cooking with some of the best beef available in the UK, working with Philip Warren Butchers in Cornwall and Trenchmore Farm in Sussex.

These dishes are joined on the menu by a short selection of natural, regularly changing orange, red and white wines by the glass, ciders and craft beers. Flank’s menu is conducted over three Big Green Egg ovens, and a robata grill in the fully equipped, open, permanent kitchen. “I’m excited about cooking day-in day-out again and in the most exciting food city in the world,” says Tom. “I want to inject my energy into nose-to-tail cooking and I’m hoping people are going to love it. This is my only restaurant, and my first venture in London so I’m really looking forward to being here every day cooking face-to-face for people again and I can’t wait to see how Londoners respond to my cooking. This is my passion and I’m committed to making it a big success.” Griffiths is joined in the kitchen by Sous Chef Drew Snaith who’s previously worked at Kitty Fischer’s, Brunswick House and Le Manoir.

Flank joins a brilliant line-up at The Kitchens, featuring Rok, Yum Bun, Berber and Q and Breddos Tacos.