Head chef and owner Tom Griffiths is a man with a vision. This vision is to create food that is ethical, sustainable, and celebrates British produce through the use of nose-to-tail and root-to-leaf cooking ethos. What this means for you is fantastic food with a conscience. Waste is kept to a minimum with any leftovers used for pickles and fermentations which then go into new dishes and creations.
Currently located at The Cow in Seven Dials this pub-based pop-up serves a varied menu including Saturday brunch and Sunday roasts. This is seriously refined food that puts other pub grub to shame. Beautifully presented and well thought-out plates make FLANK one of the up and coming stars of Brighton and one not to be missed.
“FLANK serves up nose to tail cooking with a heavy focus on seasonality. We believe in clean simple food using the best of the produce available in Sussex”
Tom Griffiths - Head Chef at FLANK
|Monday - Friday Lunch||12pm - 3pm|
|Monday - Friday Dinner||5pm - 10pm|
|Saturday Brunch||10am - 4pm|
|Saturday Dinner||5pm -10pm|
|Sunday Roast||12pm - 6pm|
|Sunday Evening||7pm - 9pm (241 Burgers)|