To showcase what cooking with meat is all about, we’ve brought together a butcher’s counter, a steakhouse and a team of talented chefs. At the heart of Porterhouse, of course, is our meat. We make no apology for saying we work with the UK’s best, from Himalayan salt-aged beef to organic Wagyu.
Porterhouse* is very much open house. Watch our chefs cook on our charcoal-fired Josper grill. Quiz them on the best cuts and techniques. Then decide whether to eat or buy - or, heck, why not do both?
Of course, it’s fine by us if you skip to the main event and just sit back, tuck in and lick your fingers.
*Why Porterhouse? Because a Porterhouse is the ultimate steak, two steaks in one. The first cut from a T-bone - and with the biggest proportion of fillet to sirloin - it’s the largest steak in any side of beef. So, all in all, pretty special.