Every Friday this September and October Tom Griffiths will cook at his intimate counter restaurant, Flank, in Old Spitalfields Market.

Famous for his nose-to-tail cooking but for the first time these dishes will also draw on international inspiration. Dishes include Griffiths’ classics like Offal toast (£8), and Pig head with apple, peach and pan liquor (£11), alongside new plates like the Fried chicken with burnt chilli sambal (£8) and Aged duck with crispy rice (£15).

Sides include Brown butter lava (£4), Baked dripping chips (£4) and Chicken sauce and peas (£4). There will always be one dessert on the menu to round things off – launching with Treacle malt tart and cream (£7).

These dishes will be served every Friday from 6.30pm at the counter (up to 10 guests at a time), alongside a short list of natural wines and craft beers.

Flank operates 7 days a week at the site, and offers a concise menu of grab and go options such as the Beef cheek suet dumpling, and Smoked brisket hand rolled lava.

Griffiths is cooking with some extraordinary British beef, from Swaledale Farm in Yorkshire, and Turner and George butchers in London.

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Flank LATES will launch on 7 September, and run until 26th October (inclusive).

Bookings essential here