Flat Iron’s Carcass Club to serve rare White Park steak in Piccadilly

This month, Flat Iron will host the latest Carcass Club at its Denman Street restaurant in Piccadilly. On Tuesday 22^nd September, diners will be able to try steak from the rare White Park cattle breed for one night only. 

The Carcass Club is a series of events run by the steak restaurant group, each built around a single breed sourced by Flat Iron’s head of beef, Fred Smith, in an effort to build commercial demand for endangered native British varieties. Every carcass is broken down at the in-house butchery at the company’s Covent Garden branch before being served at a selected restaurant. Past iterations of the occasion have featured Dexter, Shetland, Native Angus, Belted Galloway and Wagyu from Flat Iron’s own herd.

Chosen for the Piccadilly evening is a 26-month-old steer reared by third-generation beef farmer Charles Ashbridge at Mount Grace Farm in Thirsk, North Yorkshire. White Park cattle are a rare breed whose lineage has been traced back several hundred years to the wild white cattle once found in European forests. The animals are small and slow-maturing, typically grazing established pasture with mixed grasses, wild herbs and flowers, which is said to contribute to the depth and complexity of the beef’s flavour.

Smith says: “With its origins being traced back hundreds of years, White Park is a very special breed and genuinely rare, so it’s a real privilege to be serving it at Carcass Club. The only way to support this rare and delicious breed and keep it alive for future generations to enjoy is to create a demand for the beef it produces, so we’re delighted to share it with Piccadilly.”

On the 22^nd, diners will be served a White Park steak with a portion of beef dripping chips and sauce choron selected especially. The menu also includes Flat Iron’s beef dripping popcorn and Tahitian vanilla soft serve ice cream. With no bookings being taken and tables offered on a first-come, first-served basis, keen carnivores will need to make sure they arrive with time to spare.

Flat Iron was founded by Charlie Carroll, who opened the first site as a pop-up above a pub in east London in 2012 with the aim of making steak more affordable. The business now operates 14 restaurants in London and expanded outside the capital in 2023 with an opening in Cambridge, followed by Leeds and Manchester in summer 2024. Working with Ashbridge in Thirsk, Carroll and Smith have established their own herd of cattle, with a current focus on rearing Wagyu.

Two further Carcass Club events are scheduled, at Flat Iron Newcastle on 20^th October and Flat Iron Bristol on 10^th November, both again operating on a walk-in basis.

Food Desk

Carcass Club takes place on 22^nd September 2026 at Flat Iron Piccadilly, 21 Denman Street, London W1D 7HS. For further information, visit the restaurant’s website here. Tables are allocated on a walk-in basis only.