Flat Iron founder Charlie Carroll has teamed up with the Holborn wine cellar, The Winemakers Club, to open a new, and quite different Flat Iron.
A stone’s throw from Liverpool Street station, Flat Iron X Winemakers Club combines great wines with another underrated cut, bavette, from some of the best beef in the British Isles.
Flat Iron X Winemakers Club serves only a set menu of bavette, dripping chips and jugs of béarnaise. Bavette is one of Carroll’s favourite cuts. Taken from the top of the sirloin, it’s a hardworking muscle that’s particularly flavourful, especially when aged and finished well.
Flat Iron’s Head of Beef Fred Smith has been working to source highly marbled Scottish bavette, selected for Flat Iron from predominantly Angus cattle which are raised on select farms on the west coast and Ayrshire.
For dessert, there are bowls filled with an old Flat Iron favourite, a rich Cru Virunga chocolate mousse, made with ethically-sourced chocolate from the Congo, topped with dark Amarena cherries.
In contrast to the stripped-back menu, the wine list will constantly evolve, with a dynamic selection, which will always offer something new to discover. Daily specials include three reds available by the glass and carafe, alongside a selection of 50+ magnums, offering something for everyone: traditionalists and the adventurous alike.
The convivial space is filled with long feasting tables, where guests can sit elbow to elbow as the Winemakers Club pour from their favourite wines selected to be served by the glass that day.
The Flat Iron principle of making exceptional produce accessible to everyone applies here too with outstanding value and complete transparency of pricing to encourage adventurous drinking. Magnums are available to take home too.
Carroll said, “We’re very excited to team up with John and his team at The Winemakers - their mission to source great wines without being swayed by trend and to make them accessible is exactly what we try to do with our beef.
'This is a fun opportunity for us to do something different, throw open the doors to one and all as we uncork some magnums, grill one of our favourite cuts, and get into the true spirit of simple hospitality.”
John Baum, founder of the Winemakers Club, added, “Wine is an extremely communal thing. Its greatest purpose, I have always felt, is to bring people together. This was always in my mind when we started the bars in Farringdon and Deptford.
'When Charlie approached me about teaming up with Flat Iron, it was almost too good to be true. It’s a great opportunity for people to share large format wines over dinner at such affordability - they have the potential to try anything. It's what many of us in the industry dream of.”