The steakhouse restaurant has been awarded 'The Masters of Steak’ from the prestigious Craft Guild of Chefs.
The meticulous inspection of field to fork practices, from the way cattle are reared, to how steaks are butchered, aged, and cooked to perfection has led to this award.
The focus of the steakhouse is on pursuing the perfect steak, from the field to the butcher’s block to the grill, ensuring only the finest, most flavorsome cuts make it to the restaurants and on the plate.
The beef is carefully and ethically sourced from trusted farmers, and the chefs are trained at the restaurant’s very own ‘Steak School’ to prepare and cook each cut to perfection.
The staff at the steakhouse are unparalleled in their warmth, professionalism, and knowledge of steak. The food, particularly the steak, is cooked to perfection and prepared with a high standard of quality and craftsmanship.
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