Restaurateur Tony McKinlay has teamed up with his farmer friend, Barnaby Butterfield to turn a former club into ‘Platform’, a bar and restaurant in London Bridge.

The restaurant will serve organic meat from Barnaby’s family run farm, where breeds are chosen for their flavour, not their yield. Menus will offer a wide range of different cuts and will change throughout the day, depending on the meat and produce available and what’s more, won’t cost the earth. Head chef Jake Tutill is excited to work with whole carcasses, explaining that; “Some of the tastiest cuts are from the fore quarter but you rarely see dishes that use them. You will at Platform.” Using the whole animal also has the benefit of less wastage, a feature that has featured through to the interior too.

The ground floor allows a casual area where traditional drinks and snacks can be enjoyed by the bar, whereas the second floor makes for a more private dining area, with big glass windows and a view of the kitchen.

The tasty, unusual cuts of meat, as well as the old favourites on offer at Platform, are expected to make it, a cut above the rest.

56-58 Tooley Street, London Bridge

www.platformse1.co.uk

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