We've introduced The Triple Cheese Truffle Burger to all of our restaurants - layers of melted raclette, gouda and American cheese with our homemade truffle relish and suitably thick pickles. As always, the patties are made using beef from our Yorkshire based herd.
About us
Our mission at Flat Iron is to make remarkable steak accessible to all. Not just that, we also try to look after all our guests as if they were old friends. Everyone is welcome. To do that, we have an amazing team of great people who love what they do and love working at Flat Iron. So much so, that for three years in a row we have been voted one of the UK’s Top 100 Best Companies to work for. We have won many other awards but being listed as one of the best employers in the country is something we are incredibly proud of. Our team is everything. If we select an amazing bunch of people, give them the training and the tools they need, then try to make Flat Iron the best place they have ever worked, we can’t go too far wrong. We are always looking for great people to join the Flat Iron family. We want people who are honest, decent and straightforward with each other and with our guests; passionate people who really care and know how to make our guests feel welcomed; people with an indie spirit who always want to make things better.
- Website
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http://flatironsteak.co.uk/
External link for Flat Iron
- Industry
- Restaurants
- Company size
- 201-500 employees
- Headquarters
- London
- Type
- Privately Held
- Founded
- 2012
Locations
Employees at Flat Iron
Updates
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We’ve recently refreshed our drinks menu - the eagle-eyed may have spotted a Tony’s Margarita, but who is Tony? Tony's journey began in Sinaia, Romania, where he started his hospitality career as a young teenager and continued to become a General Manager by the age of 25. Excited for a new adventure, Tony moved to England, where he joined us in our Shoreditch restaurant and swiftly discovered his love for bartending. Fast forward a few years and Tony is now a legendary face of Flat Iron, where his role as Head Bar Trainer is fundamental in many ways, from the smooth opening of our new restaurants to the creation of new boozy concoctions. And so – Tony’s Margarita was born. It’s fresh, zingy and is a true celebration of the spirit he brings to every glass. Cheers!
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There’s less than one week to go until we open the doors to Flat Iron Manchester. Our fantastic team are ready and raring to go with GM Fraser Walker at the helm, having learned everything from meticulous steak carving to the key steps of service and ice carving on the bar. As we continue to grow, we’re looking for more General Managers to support our teams. If you're interested, reach out to Chante Mathurin for a chat or apply directly. P.S. We’re giving away 500 Wagyu steaks to celebrate the opening on Tuesday 2nd July from 5pm at Flat Iron Manchester, 200 Deansgate. We hope to see you there!
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Soho Food Feast is one of our favourite weekends of the year! It brings the community together to raise money for Soho Parish Primary School. Our team had a great time serving Scottish Bavette, alongside Soho’s finest restaurants and chefs. We hope everyone who attended had an incredible time and enjoyed all of the delicious food. We’re already looking forward to next year!
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We are excited and proud to share the news that we have been recognised as a Sunday Times Best Place to Work for 2024 in the Big Organisation Category. Our belief has always been that if we select an amazing bunch of people, give them the training and the tools they need, and then try to make Flat Iron the best place they have ever worked, we can’t go too far wrong. In the last 12 months, we have put even more focus on doing this by taking the time to listen and do what matters most to our teams, from improving benefits to strengthening our approach to development and creating more opportunities for all. This award is a testament to the journey we have been on and best of all, it reflects how our people tell us they feel 🖤
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Next stop - Manchester! We’re so excited to finally be opening the doors to our new home on Deansgate in the summer. Keen to join our Herd? Click the link below to check out available roles. https://lnkd.in/ekdMDR7w
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We are proud to share the news that after a thorough evaluation of our actions, The Sustainable Restaurant Association (SRA) - the main body in the hospitality sector, dedicated to raising sustainability – awarded us the maximum three-star rating in January 2024. The SRA concluded that we excelled in all areas within their Food Made Good Standard framework: Environment, Sourcing and Society. Key actions that contributed to this recognition include: 🌟 Responsible Sourcing, particularly the work that we do with farmer Charles Ashbridge and the Flat Iron Herd. 🌟 Our work to reduce our environmental footprint by switching to renewable energy, using energy-efficient equipment, and cutting down on food waste. 🌟 Our focus on internal development through initiatives such as Level Up and Steak in Leadership, as well as team wellness and charity contributions. This recognition is a further step in our journey towards becoming a more sustainable business and an achievement we are all proud of at Flat Iron. Well done to everyone in our teams for their contribution.
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Who says you can’t make chips all day, every day and love it? Our Chip Kitchen Christmas breakfast was a blast. The highlight (other than the games) was a sacks of potatoes, piled high, decked out in tinsel and baubles. Who needs a Christmas tree when you have a sack of spuds🥔 #Beefylove #Christmas
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Believe it or not… this what a new restaurant opening looks like… Our new Leeds team traded tables for haystacks whilst visiting our Flat Iron farm, before opening their doors to the city of Leeds. As we sneak into our soft launch, we've created some beefy memories, cooler than licking an ice cream on a haystack on a hot day! Hannah Bridgewater over to you and the team 💥 #newrestaurant #flatiron #farmtotable