Fire-crafted.
Obsessively
aged.

"A rare restaurant where the fire does the talking. The Côte de Boeuf is the finest piece of beef I have eaten this decade — the char, the fat, the rest. Exceptional."

The Sunday Times · Restaurant of the Year

"Marcus Hale has turned a steakhouse into something approaching theatre. The restraint on the plate — and in the room — is what sets this apart from every other contender."

Bon Appétit · Top 20 New Restaurants

"No theatre, no novelty — just the most considered piece of cooking you will experience this season. Every detail, from the wood selection to the resting time, is intentional."

Eater · Essential Restaurant Guide

"The dry-aged programme here is without comparison. Forty-five days transforms beef into something with genuine complexity. This is a kitchen that understands patience."

Food & Wine Magazine