Flat Iron preps for Cambridge opening

Flat Iron is preparing to launch a restaurant in the heart of Cambridge in July. 

The 120-cover restaurant’s concise menu is led by the signature ‘Flat Iron’ steak, taken from the often overlooked feather blade, known for its flavour, tenderness and juiciness when seam butchered, alongside sides such as beef dripping chips, creamed spinach, truffled macaroni cheese and crispy bone marrow garlic mash. A rotating board of specials will also be available at the Cambridge restaurant, including Scottish bavette, Flat Iron sirloin and a new, yet-to-be-unveiled burger, featuring beef from Flat Iron’s own herd in Thirsk, Yorkshire.

A curated selection of wines will make up the drinks list, including Flat Iron’s own brand of Malbec, specially blended by the Flat Iron team using grapes grown in the Limoux area of the Languedoc in southern France. Alongside the wine list will sit a selection of draft beers and Flat Iron’s signature cocktails.

The two-floor restaurant is housed in a Victorian building close to Market Square, Great St Mary’s Church, and a number of college buildings. The restaurant interiors have been sympathetically designed by Clare Nash and Applied Studio, who have stripped the building back to its original beauty. 

Speaking of the opening, Flat Iron’s head of beef, Fred Smith, says: "Our passion has always been to source and serve the highest quality beef possible. Through our focus on secondary cuts, we’re able to make great steak available to everyone. We can’t wait to do this in Cambridge and welcome new guests to the Flat Iron family."

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