Ember Yard, the London Soho restaurant from the Salt Yard Group, is set to host a one-off pop-up from London steak group Flat Iron on 7 October.
The evening's menu will feature 10 different cuts of Dexter breed beef, from Flat Iron's own herd in Yorkshire. The 34-month old pedigree Dexter selected for the event has been on a finishing diet of barley, molasses and beer for the past nine months, and is set to be butchered at the Flat Iron site on Denmark Street.
Overseen by chef director Ben Tish and head chef Jacques Fourie, Ember Yard specialises in charcoal cooking in Spanish and Italian-style. The team has worked with Flat Iron to develop a variety of smoking and grilling techniques.
Dishes will include grilled cuts of Dexter beef, served with beef dripping potatoes and smoked butter; and slow-cooked short rib and shin, with wild mushroom polenta and cavolo nero.
Bookings for the evening are being taken at the Ember Yard website.
Speciality steak brand Flat Iron operates two sites in London's Soho: Beak Street and Denmark Street. The Beak Street site opened as a permanent venue in 2012, but the brand began as a pop-up in the Shoreditch bar, the Owl & Pussycat.
Set over three storeys, the site now has a basement bar serving craft beer and cocktails, and is also known for its St John doughnuts.
Ember Yard opened in 2013, and also specialises in hot and cold meat smoking, alongside a cocktail list featuring smoke as a genuine ingredient. It is the fourth property in the Salt Yard Group collection, which also includes Opera Tavern and Dehesa.