Also called Flank, the restaurant is expected to open next month and will offer a similar menu to the chef’s “nose-to-tail” Brighton pop-ups.
Griffiths was the head chef at Brighton restaurant The New Club before running popular pop-ups in Brighton pubs, first The Royal Sovereign on Preston Street and latterly The Cow on Dyke Road, where he received a broadly positive review from The Observer’s Jay Rayner.
His dishes at Flank included the likes of seared bavette Dexter steak with a watercress purée, Sussex mushrooms and pan jus; BBQ cauliflower with pickled cauliflower leaves, cauliflower purée, truffle, Cornish Yarg cheese, raw apple and elderflower; and spiced beef shin donut, pan stock and peanuts.
The 30-year-old was due to head the kitchen at Brighton restaurant Pascere but parted ways with owner Amanda Menahem shortly before The Lanes restaurant opened with former senior sous chef Johnny Stanford promoted to head chef.
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