On 24th April, Chef-to-watch Tom Griffiths will be cooking an eclectic nose-to-tail menu, inspired by M Threadneedle Street’s “whole animal cookery” dining philosophy. The dinner will be hosted by M’s Executive Chef Michael Reid, giving you an insight into the creative process behind our award-winning menus.
CHEF TAKEOVER DINNER – TOM GRIFFITHS OF FLANK
7pm, Tuesday, 24th April, M Threadneedle St. Six courses £70.00 per person
Chef to watch Tom Griffiths will be cooking alongside M’s very own Michael Reid, showcasing the best of their ‘nose to tail’ dining philosophy. Tom trained under esteemed chef Nuno Mendes in London before launching Flank in 2015. With an eclectic nose-to-tail menu, Griffiths gained a positive review from Observer food critic Jay Rayner and was named the UK’s most influential chef of 2017.
Tom brings whole animal cookery to the capital. His passion is to cook over fire, delivering food that is refined, full of flavour with a humble appeal. The menu includes 72-hour cooked short ribs and blue cheese ice cream paired with Johnnie Walker Blue Label.BOOK A TABLE HERE