After working as a chef in Michelin-starred restaurants, chief executive Charlie Carroll, 35, 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 — 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 six restaurants, with some of the meat supplied from its own Yorkshire cattle farm. Sales sizzled to £11.7m in the year to August 2017, during which it raised £10m from Piper Private Equity to fund further expansion and appointed managing director Jo Fleet, 53.
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