Steaks are cooked
to order
in special
charcoal ovens.
Whether you choose a T-bone, a Rib-Eye, New York Sirloin or Porterhouse, you're in for a treat. Our chefs visit suppliers across the world to identify the best beef, most of the meat we serve is Red and Black Angus and all of it is reared on lush grasslands and ethically treated from start to finish.
In particular, we maintain close relationships with the State of Nebraska to ensure we serve only the best: as a result we serve only the finest beef produced in the Cornhusker State.
If you want to keep it home-grown, there's Black label Angus from south Devon, Scotch Assured from the Duke of Buccleuch's estates in Scotland, rare breed Belted Galloway from the Lake District, grain-fed Black Angus from Ireland and grass-fed Black Angus from Scotland.
Through our travels we have found that each country's beef boasts its own distinct flavour, marbling and texture - our chefs understand the effects of different farming methods, feed, husbandry and the importance of a stress-free life.
We dry-age all our meat on site in a temperature-controlled, dehumidified environment. It's the most expensive way to mature meat, as we can lose up to 50 per cent of the weight - it's completely illogical from a business sense, but we know it’s the best way to age beef and concentrate flavour.
We'll happily take you down to our kitchens at Maddox Street to show you our meat ageing, but it's best seen in our new City venue's glass-walled, dry-ageing room, unique to London.
We use specially imported charcoal ovens. They are the best way to impart a fabulously smoky flavour: we blend three types of wood from sustainable sources including charcoal from Cornwall and Kent and charcoal from South America and keep our ovens at a constant 375-400°C.
If you want to keep it home-grown, there's Black label Angus from south Devon, Scotch Assured from the Duke of Buccleuch's estates in Scotland, rare breed Belted Galloway from the Lake District, grain-fed Black Angus from Ireland and grass-fed Black Angus from Scotland.
Through our travels we have found that each country's beef boasts its own distinct flavour, marbling and texture - our chefs understand the effects of different farming methods, feed, husbandry and the importance of a stress-free life.
We dry-age all our meat on site in a temperature-controlled, dehumidified environment. It's the most expensive way to mature meat, as we can lose up to 50 per cent of the weight - it's completely illogical from a business sense, but we know it’s the best way to age beef and concentrate flavour.
We'll happily take you down to our kitchens at Maddox Street to show you our meat ageing, but it's best seen in our new City venue's glass-walled, dry-ageing room, unique to London.
We use specially imported charcoal ovens. They are the best way to impart a fabulously smoky flavour: we blend three types of wood from sustainable sources including charcoal from Cornwall and Kent and charcoal from South America and keep our ovens at a constant 375-400°C.
