Tag Archives: steak

Gillray’s Steakhouse & Bar to launch in March

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(ARTIST IMPRESSION)

– The English steakhouse is a cut above the rest –

Gillray’s Steakhouse & Bar to launch in March

A quintessentially English dining experience, Gillray’s Steakhouse & Bar will celebrate the best of English when it launches at the end of March 2012.

Gillray’s Steakhouse & Bar will be the most English of English dining destinations, from the interior design to each cut of beef. Set in the County Hall, built 100 years ago to house London’s government, with views of the Houses of Parliament and Big Ben, few can claim a more inherently English location or vista.

The choice of namesake, James Gillray, a famed caricaturist of the late eighteenth century, reflects the political history of the County Hall’s past, and the intelligence, style and humour of the English personality. James Gillray’s work punctuates the menu and will be exhibited on the walls of the steakhouse restaurant and bar.

An English steakhouse of the finest design, Gillray’s Steakhouse & Bar is a homage to top quality beef -35-day dry aged Hereford Cattle from the Duke of Devonshire’s Bolton Abbey Estate in Yorkshire. The menu features nine cuts of steak – bone-out and bone-in – 300g Fillet on the bone, 450g Porthouse and 600g T-Bone steaks. Gillray’s Steakhouse signature dish, the 1000g ‘Bulls Head’ steak, will steal the show – a 1000g-butterfly cut, double rib steak served with the bone in.

Gillray’s Steakhouse & Bar is all about indulging in great English produce. Every inch of the menu reflects this, displaying English food at its best – Brixham Diver Clams & Mussel Broth, Foreman’s London Cured Smoked Salmon and hand chopped Steak Tartare.

The design is sophisticated but unpretentious, playing on the eccentric but charming details of classic lighting and furniture pieces, such as Chesterfield sofa and Waterford chandeliers, all bespoke designs by designers Blacksheep.


The bar offers a sophisticated and stylish Thames-side destination, featuring one of the finest selections of gin in London and an impressive cocktail collection designed by head bartender, Carlos Santos. The newly created cocktail menu is ordered by historical era, from the Georgian era – cocktails such as National Debt, Wife & No Wife and Very Slippy-Weather each taking their name from popular James Gillray sketches – through to contemporary and modern English concoctions. The cocktail collection doesn’t stop there, but gives a nod to the next generation of cocktails – molecular mixology. >>

(ARTIST IMPRESSION)

>> The Englishness of Gillray’s Steakhouse & Bar is evident throughout the bar menu, populated by 10 English beers (and two Scottish beers from Innis & Gunn), 33 English gins (including a few British favourites such as Hendrick’s) and five English vodkas. The bar snacks menu brings Englishness to life in bite-sized morsels – Pigs in Blankets, English Crumpet & Soft Boiled Egg and Venison Sausage Rolls with HP Sauce – England on a plate.

Gillray’s Steakhouse & Bar opens at London’s County Hall at the end of March 2012.

www.gillrays.com

The Finest Rump In The UK

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Nope. It’s not time for The Rear of the Year awards yet. Fiona Bruce and Ricky Whittle can still rest easy in their denim.

Instead, a new online delivery concept has been launched by acclaimed chef Richard Turner and butcher James George. Their new venture, The East London Steak Co., offers the finest naturally-reared beef from selected rare breeds to customers within the M25 area.

Turner and George source the highest quality beef from British farms. Every animal is hand-picked and selected using a strict criteria, which ensures all cattle are grass fed, have been traditionally farmed and reared in an environment which meets the highest standards of welfare.

The East London Steak Co. only use five main rare breeds of beef, including Dexter, Galloway, Longhorn, Shorthorn. The beef is dry-aged on the bone for a minimum of 28 days – or longer on request – which matures the beef, creating a greater concentration and strength of both flavour and taste.

The company prides itself on giving a bespoke service to its customer by cutting each steak to their exact specifications, which is then hand-wrapped, boxed and delivered within 24-hours. Every order has an accompanying provenance card, outlining the breed, the exact farm location and the butcher who cut it.

Turner is a restaurateur and chef who has worked with renowned chefs including Michel Roux Jnr, Pierre Koffman and Marco Pierre White, while George has worked as a butcher for over 10 years. Their professional background brings a unique partnership to the business, as they both understand first-hand the necessary components needed to enhance the quality and taste of the beef.

Turner says: “There is a huge demand for high-end beef. Consumers are extremely quality aware and like to know where their meat is from and how it is reared, and one thing’s for sure, great beef only comes from cattle that have been well bred and well looked after.”

George added: “We’re dedicated to fulfilling our customer’s requirements by offering much more than a delivery service. We feel it’s our duty to champion quality meat, not only because of our respect for the British farming industry, but also because the consumer wants it.”

The East London Steak Co. offers a range of selection boxes that include a choice of seasonal based cuts. A growing variety of wine, beers and condiments – including dripping and preserved bone marrow – are also available, making the ideal accompaniment for their unrivalled steaks.