Great British Beef Week

We love Great British Beef and know many of you do too! Join us this Great British Beef Week to enjoy the best native breeds from quality-minded farms around the UK.

Best steaks in London

maze Grill, which specialises in steaks carefully aged in the restaurants’ own Himalayan salt lockers, has put together a fabulous beef sharing platter for Great British Beef Week, showcasing native breeds of the British Isles. Enjoy the fascinating flavours and textures of three different steaks (rump, ribeye and fillet) served together for £35 per person.

At York & Albany head chef Will Stanyer has superb aged Cumbrian beef from carefully selected Lake District farmers. Choose sirloin, ribeye or fillet from the Big Green Egg indoor barbecue, or the special slow-cooked BBQ beef brisket with spring-sational Jersey Royal puree, purple broccoli and burnt and pickled onions.

Bring a friend to The Narrow in Limehouse to share a British cote de boeuf, the rustic yet thoroughly indulgent thick-cut ribeye on the bone. The beef comes with green beans, cherry tomatoes and the all-important chips and béarnaise.

London House, the Gordon Ramsay restaurant in Battersea Village, is serving a delightfully comforting dish of red wine braised beef with wild mushrooms. If you’d prefer a juicy steak, opt for onglet or ribeye from the grill with a portion or two of chips – how can you resist when they’re cooked in beef fat?

Where to have Beef Wellington in Central London

Looking for an excuse to dress up and dine? Great British Beef Week is the perfect opportunity to treat yourself and a loved one to classic Beef Wellington for two at the Savoy Grill. This majestic dish of beef fillet wrapped in mushroom duxelles and pastry comes with horseradish cream and red wine jus. Alternatively you can enjoy single portions from the lunchtime trolley on Wednesdays.

Savoy Grill also serves a fabulous selection of grills – cote de boeuf, chateaubriand, Galloway t-bone, Hereford sirloin, Shorthorn ribeye and more – from its wood charcoal oven. All this Great British beef is at least 24 months old and dry-aged for a minimum of 28 days – for 40 days in the case of the wonderful rump steak.

Big steaks near St Paul’s

Bread Street Kitchen also takes pride in carefully aging native breeds of British beef in its own Himalayan salt locker. Working closely with their butchers, Bread Street Kitchen obtains the best beef available, including Shorthorn, Belted Galloway, British white, and Dexter to name a few. Big cuts of porterhouse, t-bone and bone-in prime rib are dry-aged for a minimum of 40 days and cooked on the restaurant’s prized Josper charcoal grill. Bring a friend and a big appetite!

To beef up your knowledge ready for Great British Beef Week, check out our guide to choosing steaks with tips from Ben Waugh of maze Grill and Paul Shearing of Bread Street Kitchen. And don’t forget bookings are now open for Maze Grill’s fabulous Prime Nights supper clubs, the perfect nights out for meat lovers and steak aficionados.