Being awarded “Masters of Steak” from the prestigious Craft Guild of Chefs is so much more than a title – it drives everything we do. From the way we rear cattle to the meticulous methods we use to age, cut, and cook our exquisite steaks, taught to our passionate chefs during their training at Miller & Carter Steak School.


We are proud to have been awarded ‘Masters of Steak’ from the prestigious Craft Guild of Chefs for our prime 30 day aged steak cuts. Their meticulous inspection of our field to fork practices, from the way we rear our cattle, to how our steaks are butchered, aged, and cooked to perfection has led to this industry-leading award. 

Established in 1965, the Craft Guild of Chefs has developed into the leading Chefs’ Association in the UK, with many members worldwide.

Members come from all aspects of the foodservice and hospitality sectors, working in a wide variety of positions from students and trainees to top management. Their aim is to increase standards of professional cooking through the combination of greater awareness, education, and training.


1. The Field

Sourcing, preparing, and serving great steak is what we do, day in, day out. By working with a few hand-picked suppliers our steaks are all fully traceable and are of the very highest quality. We’re extremely selective to ensure we’re able to deliver the steak experience that truly exceeds expectations. All our farms are assured to Red Tractor or Bord Bia Sustainable Beef Assurance Schemes.


2. Aged to Perfection

Our prime British & Irish steaks are aged for a minimum of 30 days, using wet and dry techniques for the optimum succulence. All our steaks are matured under the supervision of our Master Butcher. 


3. Hand-cut with Precision

Our award-winning butchers cut all our steaks by hand, except for the mighty T Bone due to its size. They only use prime cuts from the forerib, sirloin, fillet and rump selected for the ideal balance of tenderness and marbling, for taste.


4. Cooked with Passion & Skill

Whether you’ve chosen a butter-soft fillet or a flavour-packed sirloin, we know complete steak satisfaction depends on your cut being cooked just the way you like it. With only a few minutes between rare and well-done, timing is everything. That’s why you’ll find our Steak School-trained chefs waiting patiently for the exact moment to turn it on our chargrill. Like a fine wine, we guarantee our steaks breathe for at least 30 minutes prior to cooking and rest afterwards to ensure the best flavour and tenderness. It’s our team’s know-how, passion and skill that’s helped us become the best kept secret in steak.


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