FLANK brings nose to tail eating to Brighton

Griffiths, who previously worked as head chef at Brighton restaurant the New Club, will run Flank at the pub indefinitely, with an eye to securing a permanent site in the future.

He said:  “A lot of people at the moment are quite conscious of how meat is being consumed. Supermarkets are looking at something like 35% waste just on meat – it’s barbaric.

“I thought ‘hang on a minute, let’s use everything – let’s get all the off cuts and the bits and pieces that people don’t want and I’ll do something with it’.”

Some of the dishes on offer at Flank include ox tongue with smoked ox heart, sweet potato and turnip whip, BBQ coronation chicken thighs with kraut, fried greens and confit garlic and rare season Dexter cattle short rib with flank ketchup.

Griffiths added: “A lot of the style in Brighton currently is very European, using a lot of different influences. I want to do something that’s very Scandinavian in terms of simplicity but packing as much flavour as you can into it with British food.”