Flat Iron

FLAT IRON IS OFFICIALLY COMING TO CLAPHAM OLD TOWN 🥩 // This has been in the making for at least a year and now it’s finally happening. @flatironsteak has confirmed it will open its first South West London restaurant later this year at 18–19 The Pavement in Clapham Old Town, taking over the previously derelict and empty site overlooking Clapham Common. The new restaurant will span two floors with more than 130 covers including an outdoor terrace surrounded by planting. The interiors will follow Flat Iron’s signature style with reclaimed timber, salvaged flooring, vintage furniture and bespoke lighting. The menu will focus on Flat Iron’s well-known affordable steak alongside rotating Wagyu specials, burgers made using beef from the Flat Iron herd in Yorkshire, beef dripping chips, bone marrow mash, truffled mac & cheese, creamed spinach and more. Drinks will include wines, cocktails, beers and Flat Iron’s own Malbec. Interesting detail for locals: Flat Iron’s Head of Beef @fredsmith_ says he grew up in Clapham and remembers visiting the butcher’s shop that previously occupied the site with his family, adding that “bringing the beef back has extra meaning.” Flat Iron currently has 16 restaurants across London and 5 more around the UK, with Clapham set to become its first South London location. 📆: Opening is planned for late 2026 📍: 19 The Pavement

Flat Iron steak with homemade beef dripping chips and a fresh green salad. 📸 shelciadefreitas

Join us from 5pm on Tuesday 12th May at London Bridge's Carcass Club where we'll be serving, for the first time ever, 41 day dry-aged Wagyu from our own herd in Thirsk, North Yorkshire. WHAT: 41 day dry-aged Wagyu, generous serving of beef-dripping chips, sauce Choron - £20pp WHEN: Tuesday, 12th May from 5pm WHERE: Flat Iron London Bridge HOW: walk-ins only on a first-come, first-served basis This will be the last Carcass Club until autumn - see you there x

Flat Iron steak with crispy bone marrow garlic mash and beef-dripping chips at Flat Iron Brighton. Thanks for visiting @em.eats97

We are busy putting the finishing touches on our new restaurant in Newcastle. Doors will officially open on Friday, 22nd May - the countdown is on! To mark this special occasion, we'll be celebrating in signature Flat Iron style with a 300 Wagyu steak giveaway on Thursday, 21st May from 5pm. Walk-ins only on a first-come, first-served basis. See you soon on Grey St! x

COMPETITION IS NOW CLOSED. WIN a table for two at our London Bridge Carcass Club! Join us on Tooley Street where we will be serving 41 day dry-aged Wagyu from our herd - a first for us. The extra time ageing should result in more efficient browning, flavour development and nutty sweetness. We can't wait to share these results with you. WHAT: 41 day dry-aged Wagyu steak, a generous serving of beef dripping chips & sauce Choron - £20pp WHERE: Flat Iron London Bridge WHEN: Tuesday 12 May, from 5pm HOW: walk-ins only on a first-come, first-served basis Tag a friend below for your chance to win! The winner will be chosen at random. Competition closes 4pm, Friday 8th May; the winner will be contacted by us via DM.

Inspired by Bobcat, a famous burger joint in Santa Fe, New Mexico, our Green Chilli Cheeseburger is made with just the essentials: two beef patties from the Flat Iron herd in Thirsk, Yorkshire, melted Gouda cheese, fresh green chillies, crunchy shredded lettuce, sliced pickles, and homemade smoked chilli mayo - the perfect balance of heat and smokiness.

All our restaurants are open as normal this bank holiday weekend. Thanks for visiting @meganseward_

Flat Iron steak with crispy bone marrow garlic mash and creamed spinach.

Join Flat Iron legend / Group Head Chef, Michal, and the Flat Iron Victoria team during their pre-service tasting. Every day, twice a day, our teams taste all the different cuts on the menu - each steak is scored on tenderness, juiciness and beefiness to ensure it is full of flavour, juicy and remarkably tender.

London - save the date! On Tuesday, 12th May the Carcass Club will be heading to London Bridge for a very special evening. We will be serving an F2 Wagyu steer from our own herd in Thirsk, aged for 41 days on the bone. Usually, we only age for 21-30 days, so this is a first for us. The extra time ageing should result in more efficient browning, flavour development and nutty sweetness. Every day is a school day for us - we can’t wait to share the results of this test with you. WHAT: 41 Day Aged Wagyu from the Flat Iron herd + generous portion of beef dripping chips and sauce Choron - £20pp WHEN: Tuesday, 12 May from 5pm WHERE: Flat Iron London Bridge HOW: Available on a first-come, first-served basis This will be our last Carcass Club until autumn - we hope to see you there! x Thanks for the photo @tastytravelswithme from our Manchester Carcass Club where we served Hereford steak.

COMPETITION HAS CLOSED. WIN a table for two at our new restaurant on Denman Street, just behind Piccadilly Circus! Tag a friend you’d like to bring along to Flat Iron Piccadilly, where you can also try our limited-edition brew in collaboration with @mondobrewing . The Nitro IPA has the velvety mouthfeel of a Guinness, with a more fruity, approachable flavour - available exclusively at Flat Iron Piccadilly. Winner selected at random. Competition closes at 4pm, Tuesday 28th April. The winner will be contacted via DM.