Fred Smith
Fred Smith

Classically trained as a chef I discovered I had a passion for top quality beef and butchery. Steak was always prominent on my menus and buying either whole animals or sides allowed me to offer my guests the best. This led to me taking the role of head of beef at Flat Iron in 2017 where I am responsible for sourcing, butchery and cooking. I enjoy beef from many different sources and often think of it like wine where there are many different styles that are arguably as good as each other but all different.