Producing a great cut of beef can take years – then all too often it's ruined in the last five minutes. Seasoning, grilling and resting the perfect steak isn't rocket science, but it IS a science. All our head chefs and management teams don't grill a single T-bone or ribeye until they've graduated from our very own, dedicated Steak School.
"For me it gave me an honest feel for how passionate each person is that has a role in our steak story. From the farmers to the chefs at the end result. Pretty inspiring how much there really is to the whole thing." - Lee, Miller & Carter Manchester