Fred Smith

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

Superfluous meal @corebyclaresmyth . It has been a few years since my last 3 ⭐️ meal and this was a reminder of the heavy graft, immense skill and meticulous attention detail required to operate at this pinnacle of the industry. I couldn’t do it and have enormous admiration for those that do. Thank you to the whole team for a truly memorable day @chefclaresmyth @chef_bone xx

Christmas was delicious. Capon, roasties, caviar & XL langoustine from the best fishmonger, charcuterie and mature Bordeaux

Pictures don’t quite do this justice. I came in to @flatironsteak Butchery today to find some Toro from a @charlesashbridge Angus steer ready to taste. I tried portioning cross grain and with the grain, both were good but what made the difference was from which end the portion came. The fattier bits were the most delicious. The flavour is extremely deep (10/10) with explosive juiciness (9/10) and a long lingering finish. It reminds me of eating grilled shortrib from a heavily marbled animal. I couldn’t tell you the last time I tasted a new cut and I can’t wait for us to put this on the menu. Thank you @scott_the_butcher 🥩🥩🥩

Holiday food

Pretty pleased with new grill #manchester

Happy birthday to me. Really enjoyable lunch at the Ritz. I don’t get to dine like this as much as I used to and, having run the marathon the day before everything tasted even better. The highlight was the sweetbread with Parmesan and truffle and the pigeon à la Presse. Chocolate soufflé wasn’t bad either.

Uber delicious lunch at @josephinebouchon last week. So good to be reminded of the delight that is ‘Oeuff en Meurette’. All the dishes were flawless and I loved the room, the wine and the vibe too. It was a brilliant to see Will Smith charming the guests, London is all the better for having him back.

Beer fed Dexter from farmer Charles 💯

Beef doesn’t get much better than this Scottish Angus from @macduff1890_

👌🏻 @devonshiresoho

The 4th Carcass Club event, this time celebrating our own Wagyu herd from Yorkshire. Great beef, charming company and good fun. Thank you to those who joined us and to the @flatironsteak team who sweated to make the night such a success ❤️🥩