Mark Leatham is wildly passionate about producing his own grass-fed, genuine, native rare-breed beef. She insists on only supplying Flat Iron from early summer through to autumn so her cattle can finish on the best quality grass. Pam has a small herd of pedigree Dexter cattle and Flat Iron gets first pick (and usually take it all!). They select and finish only the very best of the local cattle including some reared by Philip and the family to supply some of London’s best restaurants. They source seasonal produce through a network of low intervention and organic farmers who produce exceptionally high-quality fruit and vegetables across the UK and beyond.įamily-owned and operated, Warrens are unique in the industry because they are both farmers and butchers and have an exceptional reputation. Natoora have created a radical new approach to food supply. As well as caring for the Flat Iron herd he also supplies us with exceptional native breed cattle from his own herd. These are some of the many producers we are proud to be working with:Ĭharles is a third generation beef farmer from Yorkshire. We’ve worked really hard to get you remarkable steak for a great price, please help us to keep this possible by leaving cleavers on the table Our cleavers are available to buy for £15. For more information on the Flat Iron Fund please visit All donations go to the Flat Iron Fund (reg. 100% of all cash & card tips go to our amazing staff.ĭonate an optional 10p per steak or special and Flat Iron will match your donation with a further 10p. The Flat Iron herd is based near Thirsk in North Yorkshire and is cared for by third generation beef farmer Charles Ashbridge.Īn optional 12.5% service charge will be added to your bill. Our Head of Beef painstakingly selects our meat direct from the source, including some from our own herd of cattle. Please ask about allergies & dietary requirements.
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