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.
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.