Nose to tail british cooking
Tom Griffiths has transported his Brighton-born residency to London last year to Old Spitalfields Market, Victoria is where Flank will offer a full nose-to-tail menu that is cooked low and slow or seared over a fire. Using some of the best produce available from Swaledale in North Yorkshire, and producers from Sussex. Griffiths will create comforting classics such as the pig nugget using The entirety of a pig, served with pickles and apple jam and A hearty stuffed suet dumpling filled with braised beef cheeks and shin and a Flank take on the old neglected classic that is Hunters Chicken.
Where to find us
SAT - 10AM - 11PM
SUN- 10AM - 10PM
*Press and Squirrel serve breakfast from 7AM. All other traders serve food from 12PM.
Please note, kitchens close 1 hour before closing time.
District, Circle & Victoria Lines