Flat Iron Workshop is a new Arcade-exclusive test kitchen from the team behind London’s hit Flat Iron steak restaurants – a space wholly dedicated to experimenting with new dishes and specialist cuts.
After launching their first location in West London’s Goldbourne Road, restauranteur Charlie Carroll and Fred Smith, fantastically titled ‘Head of Beef’, have been busy experimenting with unusual cuts, cooking methods and amazing beef from small artisan producers across the country including their own herd of cattle in Yorkshire – also building a cult-following within London’s food scene along the way.
“On one of our many visits to Warren’s in Cornwall, I noticed that the point end of the featherblade of the best animals was extremely marbled and tender. So we decided to create a new cut that was born of these exceptional featherblade tips. They have all the beef flavour of Cornish pasture raised native breed cattle, but with this explosive fattiness that we usually associate with higher grades of Japanese Wagyu. At the moment this is our favourite cut of beef so we’re really excited to serve it at Arcade,” – Charlie Carroll
Cooked over a bespoke holm oak fired grill, the menu stays true to Charlie’s determination to focus on a simple menu done well, and includes the ‘Steak & Yorkshire’, a proper Yorkshire pudding cooked with beef dripping, stacked with charcoal grilled steak, pickled Tropea onions, fresh horseradish and English mustard mayo. Having created a new cut especially for Arcade, the Charcoal Grilled Featherblade tip is a very rare and prized specialist cut, sourced here from hand selected Cornish native breed cattle then poached in butter before being grilled over Holm Oak Charcoal. Sides include Wagyu Dripping Fries, a Workshop Salad, and sauces of Truffled Cep & Peppercorn Cream and Brown Butter Hollandaise.
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SEVEN OPEN KITCHENS, A COFFEE & BAKERY COUNTER AND THREE CONCEPTUALIZED BARS.