Flank is known in the capital for street food, but the concept was actually born out of pop-ups and residencies in Brighton over five years ago. Founded by Tom Griffiths, it now operates from Market Halls Victoria and Old Spitalfields Market, and Flank’s ethos is to promote nose-to-tail eating and cooking over fire using lesser-known cuts and layers of smoking to create mouthwatering dishes full of flavour and texture.
The OG menu offers smaller plates such as the Pig head sub roll with bbq glaze (£8); Burnt end beef naan with chilli sambal (£8). For mains guests select a ‘tray’ served with pickles and a white slice (£10 to £16, or £45 for a selection of all meats) and include Spicy smoked offal and slow cuts; Coal-buried summer squash and goats curd; and Galloway glazed short rib. Sides include the Pork lardo sticky rice (£3), Bone marrow potato slice (£4) and sauces (£1.5 each) Pan stock, Carolina, BBQ gravy and Sambal.
As a special throughout the run Flank OG will serve Glazed duck cooked over fire, served with duck fat naans and duck leg clay pot (£28).
On Sundays Flank OG serves sharing trays of roasted meats such as Belted Galloway beef with mustard bone marrow (£18/pp); Smoked pork belly with crispy pigs ears and apple ketchup (£17/ pp). All roasts are served with Beef fat roast potatoes, BBQ greens, Creamed spinach and peas, Roasted maple spiced carrots, Blood cake stuffing and Mother’s gravy; and an Apple slice and frozen custard for dessert.
Flank OG at The Print House opens on 12 August with 50% off food on the 12th, 13th, 14th August and fully open from the 15th August.
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