On 21 January, self-taught butcher Charlie Carroll will bring Flat Iron to London Bridge, as he opens on Tooley Street.
Originally a pop-up in the summer of 2012, Flat Iron’s unwavering mind set of doing a small number of things really well has since garnered a cult following. Carroll’s ‘learn to do it yourself’ approach continues to drive their pursuit of making great steak available to everyone.
A carefully curated draft beer range is served from the zinc topped island bar. The bar is also home to a pour your own Blood Orange Negroni Fountain. Their house negroni recipe blends a traditional negroni mix with fresh Tarocco blood orange juice and cold extracted Israeli blood orange oil. Grab a glass of ice from the bar team and crack on.
To the rear, the dining rooms have a secret garden feeling, with stone slab floor and an old copper fountain. Here the familiar Flat Iron menu of carefully sourced and butchered underused cuts is served, together with a signature Baked Alaska, unique to Flat Iron London Bridge, blowtorched at table. Downstairs a bookable private dining room seats up to twelve.
Flat Iron London Bridge has been designed by Avroko who are responsible for amongst many great projects the iconic Public and Saxon & Parole in New York. The front of the restaurant has the feel of a traditional pub tavern complete with floor to ceiling handmade mahogany and brass shopfront. The mosaic master craftsman Gary Bricknell has laid a bespoke cut six meter threshold mosaic of over ten thousand pieces. This sits next to the solid wood parquet flooring of the bar area.
Carroll’ said, ‘We’ve spent many happy hours dreaming up what the Flat Iron version of a pub or tavern might be, so working 0n this project has been great fun. As ever, we want to do a small number of things but do them really well; an amazing blood orange negroni fountain, some fantastic beers on draft and a showstopper pudding. We’ve also come up with a new wild mushroom sauce which is banging.'
