Chief executive and former Michelin-starred-restaurant chef Charlie Carroll, 36, had an ambition to serve high-quality steak for £10. He found the answer in the “flat iron” shoulder cut, which he began selling at a pop-up restaurant above an east London pub in 2012. Flat Iron is now rearing cattle on its own North Yorkshire farm. The firm’s prime steak costs £11 and sales sizzled to £14.5m last year under managing director and industry veteran Jo Fleet, 54. A £10m private equity investment from Piper has helped drive the London group’s expansion, taking its tally of restaurants to eight, each with its own distinctive identity. The restaurants operate a no-reservations policy and offer every customer a complimentary salted caramel ice cream on their way out.
This profile reflects the company at time of publication and does not reflect any changes that may have subsequently occurred. Fast Track and its sponsors do not endorse, guarantee or recommend investment in any of the companies.