Spitalfields-based Flank, the nose-to-tail market restaurant is launching a supperclub series this year.

Kicking off with Tom Brown (ex Nathan Outlaw, and about to launch his own restaurant: Cornerstone), these events will celebrate some of the best chefs in the city and combine their style with Tom Griffiths’ nose-to-tail cooking-with-flames signature techniques.

The first in the AFD series will take place on 15 February where the two chefs will cook for and serve 20 guests at the counter over two sittings. The ticket price includes four courses, a wine flight, and additional snacks for £80 per head**. The menu will be largely fish-based, as a preview of Brown’s Cornerstone launch in Hackney later this year, and will be unveiled in due course.

Other names and events confirmed for the AFD series are: a masterclass with Duncan Ray (Little Fish Market, Hove); and exclusive menus cooked by Griffiths with Gill Meller (River Cottage) and then Elizabeth Allen (ex Pidgin). More names and events will be added to the AFD line-up in due course.

“I’m excited about bringing some top supperclubs and collaborations to the pass at Flank. It’s a way for me to cook with people I love and whose food and style I hugely admire. This series is going to be full of creativity and experimentation, and that really excites me”. Griffiths, Head Chef at Flank.

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 at The Kitchens at Old Spitalfields Market.

Cooked low and slow or seared over fire it is 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.

Flank’s menu is conducted over three Big Green Egg ovens, and a robata grill in the fully equipped, open, permanent kitchen.

*AFD is an industry term for a double shift, meaning you’re at the restaurant All F*****g Day

** Plus booking fee via Eventbrite

Book via https://www.eventbrite.co.uk/e/afd-series-tom-brown-flank-tickets-41900016076

Flank: Old Spitalfields Market, 16 Horner Square, London E1 6EW

Opening hours: 12pm to 8pm Monday to Saturday, 12pm to 6pm Sunday

Twitter: @tomgriffchef | Instagram: @thomasdgriffiths / @flanklondon