After working as a chef in Michelin-starred restaurants, chief executive Charlie Carroll, 34, set up this business with the aim of selling high-quality steak for £10. He found the answer was the flat iron cut of beef — which is more affordable than fillet, sirloin or rib-eye — which he began serving from a single pop-up restaurant above a pub in 2012. The business has since expanded to five restaurants, with some of the meat supplied from its Yorkshire cattle farm. Sales nearly doubled to £7.6m last year, and it plans to open two new sites each year, helped by a £10m investment from Piper Private Equity in March.

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Company details
Year2017
Rank23
CompanyFlat Iron
ActivitySteak restaurant
LocationCentral London
Annual sales rise over 3 years90.86%
Latest sales £000s7,555
Staff157
Founded2012
Websitewww.flatironsteak.co.uk

If applicable:

* supplied by company † annualised figure