Steakhouse · Est. 2026
Fire, salt & time.
Named after the reaction that turns heat into flavour. Dry-aged beef cooked over oak embers, nothing more, nothing less.
Steakhouse · Est. 2026
Named after the reaction that turns heat into flavour. Dry-aged beef cooked over oak embers, nothing more, nothing less.
The cuts
Every steak is chosen by the butcher, aged in our salt chamber and cooked over oak and cherry wood. Choose a cut to meet it.
The butcher’s favourite: rich marbling around a deep eye, aged on the bone until it tastes of roasted nuts.
Doneness
The same ribeye, sliced at every stage we cook to. The crust stays; the heat travels inward. Drag to cook it.
The salt chamber
The same rib, hanging against Himalayan salt at 2°C. Slide through the weeks and watch it change: water leaves, the crust darkens, the flavour deepens.
The room
Oxblood leather, smoked brass and a hearth you can see from every seat. The bar smokes its old fashioneds under glass.
Reservations
Tables are released 30 days ahead. Parties of more than eight dine at the chef’s counter by the fire.
Choose a time
To take home
A dry-aged ribeye and striploin, butcher’s paper, oxblood string and a jar of our oak-smoked salt.
£120
Find us