NEW: Flat Iron Opens In Brighton: Review
Ahead of Flat Iron opening in Brighton, we got invited to Flat Iron’s flagship restaurant on Henrietta Street in London. From the moment we walked in, the smell of steak filled the air and the atmosphere was relaxed for a Thursday lunchtime.
Back in 2012, a man named Charlie Carroll had an idea: he wanted to make good steak accessible to everyone. Not just the expensive kind, but quality steak that people could actually afford.
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To get there, Charlie spent months teaching himself butchery, experimenting with different suppliers, and learning the art of finding flavour in lesser-known cuts. After plenty of trial and error, he discovered a cut just below the shoulder – the flat iron. When butchered properly and cooked with care, this cut transforms into something extraordinary… a juicy, tender, full of flavour steak.
Starting in Shoreditch, as a pop up above a pub, it began catching on and people queued, desperate to try it. Within months, Flat Iron opened its first proper restaurant in Soho – and the rest is history.
Fast forward to today, and Flat Iron has become a well known name around the country, with restaurants open across London, Manchester, Leeds and Cambridge – and now, for the very first time, Brighton. The brand is all about craftsmanship, respect for the animal, and making tasty steak that doesn’t cost the earth.
We were greeted by Scott, the head of butchery, and Fred Smith, Flat Iron’s head of beef – two men who clearly live and breathe their craft. They took us into the on-site butchery and walked us through the process of preparing their signature flat iron cut.
Watching Scott work was mesmerising. What looks like a simple piece of meat actually takes real precision to prepare – it has to be seam-butchered to remove connective tissue, revealing that perfectly marbled steak underneath. As he worked, Fred explained the science behind it all – how cutting across the grain makes the meat more tender and why this particular cut is so special.
Nothing here goes to waste either. Fat trimmings are turned into Flat Iron’s famous beef dripping popcorn (which you get the moment you sit down), and other cuts find their way into their brilliant burgers. Sustainability isn’t just a buzzword here – it’s built into how they operate.
A few years ago, Flat Iron decided to take things even further by raising their own cattle. They teamed up with farmer Charles Ashbridge in Thirsk, North Yorkshire, and started developing their own herd – including Dexters, Longhorns, Galloways and Wagyu.
The idea is simple: total transparency and traceability. Every steak on the plate can be traced right back to the field it came from. It’s a partnership built on trust, care and a shared obsession with doing things properly – something that feels rare these days.
After the tour, it was finally time to taste what all the fuss was about.
Flat Iron’s menu is beautifully straightforward – just a handful of dishes done perfectly. During the meal, the head chef came over to talk us through what we’d be eating, where the meat came from, how each cut was cooked, and even how the sides are tested for quality each morning.
We tried the Denver, the Flat Iron, and the Bavette, along with their signature chilli cheese burger. Each one was cooked to perfection – juicy, tender, and rich with flavour. The sides were equally standout: creamy spinach (my favourite!), truffled macaroni cheese, and that famous crispy bone marrow garlic mash (a very close second favourite!) that’s honestly worth the trip alone.
And let’s be clear – if you’ve never tried their mash, you need to. It’s buttery, garlicky heaven in a bowl. Paired with the fresh green salad and a glass of Flat Iron’s own 2013 Malbec (smooth, dark, and perfectly matched to the steaks), it was the kind of meal that leaves you sitting back full and very happy.
Brighton, Get Ready….
After spending a day behind the scenes, it’s obvious that Flat Iron isn’t just another restaurant chain – it’s a community built on skill, care and proper passion for what they do. From the farmers in Yorkshire to the chefs in the kitchen to the staff on the floor, everyone plays their part in creating something special.
And now, Brighton is next. Flat Iron will officially open its brand-new two-storey restaurant at 34 Ship Street (BN1 1AD) on Friday, October 17, marking their very first seaside location.
To celebrate, the night before on Thursday, October 16, they’re giving away 300 free Wagyu steaks from 5pm – a seriously generous gesture that sums up exactly what Flat Iron is about: sharing great steak.
After visiting, it’s hard not to be excited.
See you at the opening!
Website: https://flatironsteak.co.uk/restaurant/brighton/
Address: 34 Ship Street, Brighton, BN1 1AD
