Grill Time

Our chefs give us their take on steak. Karl Taylor from Miller & Carter in Penn steps up to the hotplate.

What's your favourite dish on the Miller & Carter menu, and why?

Mine's a ribeye steak with bordelaise sauce. The first bite is always like the first kiss I had with my wife (not that she tastes of steak, though).

Name one top tip for cooking the perfect steak.

Bloomin' season it!

Who or what inspired you to be a chef?

My mother.

Why do you like working for Miller & Carter?

We are a family from top to bottom, and the food is to die for.

Who would you most like to share a chateaubriand with?

Gordon Ramsey, because I think our steakhouse brand would be one he actually takes note of and likes.