the bones of the building, with the brand’s trademark approach to restoration and reuse guiding the fit-out. The group’s promise of high-quality, fairly priced steak – and a menu built for straightforward enjoyment – will be the draw.
‘Remarkable steak at an accessible price’
Flat Iron’s head of beef, Fred Smith, said: “At Flat Iron, we pride ourselves on serving delicious, carefully sourced, remarkable steak at an accessible price and with these two new openings, we’re thrilled to be able to share this with more guests. These two cities have such a distinct and bustling energy so we are excited to be a part of their food scenes and welcome so many new faces.”
Design language: respectful restoration over reinvention
Flat Iron’s approach to interiors mirrors its menu philosophy: reveal, don’t reinvent. By stripping back each historic shell, then restoring with reclaimed timbers, oak, vintage finds and warm textures, the rooms tend to feel comfortable and lived-in from day one.
For operators planning their own openings, the takeaway is a reminder that investing in atmosphere can be as much about subtraction as addition – letting the building speak, then editing with care.
Why Bristol and Newcastle make sense now
Both cities continue to attract ambitious operators, with strong student and professional populations, healthy leisure traffic, and a dining public that rewards quality-price balance.
Bristol’s Old City gives Flat Iron proximity to office workers, shoppers and weekend crowds, while Grey Street in Newcastle remains one of the city’s most handsome thoroughfares – a high-visibility stage for a value-led steakhouse with national name recognition.