The menu will feature ten different cuts of Dexter breed beef, from Flat Iron’s very own herd in Yorkshire, offering guests the opportunity to try some rare and lesser known parts of the animal. The 34 month old pedigree Dexter selected for the event has been on a bespoke finishing diet of barley, molasses and beer for the last nine months and will be butchered in Flat Iron’s restaurant on Denmark Street. Located on Berwick Street in Soho, Ember Yard specialises in Spanish and Italian methods of cooking over charcoal.
Chef director Ben Tish and head chef Jacques Fourie of Ember Yard have worked with Flat Iron to experiment with a variety of techniques such as smoking and grilling to prepare the unusual cuts of meat. Dishes include: a selection of grilled cuts of Dexter beef, served with beef dripping potatoes and smoked butter; and slow cooked short rib and shin with wild mushroom polenta and cavolo nero.
For bookings, please contact Ember Yard on 0207 439 8057 or email firstname.lastname@example.org.