Beef has always been my passion since a very young age when my father would cook me a steak for my birthday. In every kitchen I have worked in steak has been an integral ingredient and when I became a head chef this remained true. I honed my skills and reputation for serving excellent beef over many years and this led to my appointment as head of beef at Flat iron in 2017. I am responsible for sourcing a wide range of cuts from many different suppliers including our own herd of cattle. We have our own in-house butchery and I have written a comprehensive book the ‘Flat Iron Beef Bible’. I believe great steak is like great wine – it can come in different forms and from many different places.