Flat Iron announces return of 'Carcass Club'

Flat Iron restaurant group has announced the return of the 'Carcass Club' on Wednesday 22 May. 

Head of beef Fred Smith has sourced a White Park carcass from Lyons Hill Farm in Dorset, giving guests the chance to try some rare and exceptional beef in a special take on the Flat Iron experience. 

The history of White Park beef

Unlike most breeds of cattle, the origins of White Park can be traced back many hundreds of years to the wild white cattle that once roamed the forests of Europe. Despite the challenges of the last thousand years, White Park are still grazing these lands, but the breed is incredibly rare. The animals are small and slow maturing, meaning they do not suit commercial farming, where large, fast-growing breeds are preferred.

White Park graze well-established pasture, rich in mixed grasses, wild herbs and flowers. This slow-growing nature, combined with a varied diet, produces beef with a deep and complex flavour. 

This year, the Carcass Club will return as a series of one-off special events, with each carcass being broken down in Flat Iron's Covent Garden butchery before being served for one evening across select Flat Iron restaurants. May's Carcass Club will be hosted at Flat Iron Waterloo and London Bridge, where 120 guests will have the opportunity to enjoy White Park beef, beef dripping chips and sauce for £20, along with unexpected treats guests otherwise wouldn't be able to experience at Flat Iron. The event is for walk-in guests only and is offered on a 'first-come-first-served basis.

"White Park is an ancient breed, known to have been in Britain for centuries," says Smith. "Whenever I am lucky enough to find some, I like the thought that I am opening a door to the flavours of centuries gone by, eating something that would have graced the tables of many a king. I am delighted to be able to share this very rare beef with you all and I hope you enjoy it as much as I have."

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