Gillray’s Steakhouse & Bar is the latest entrant to the contest to create “London’s Best Steakhouse.” Housed in County Hall, over the Thames from the Houses of Parliament, this latest combatant aims high.
“We’ve heard a lot of rhetoric – particularly from Hollywood’s celeb chefs – over the last few months about how the Steakhouse was invented in America and is therefore intrinsically superior,” commented General Manager Theresa Maw. “They’ve set the bar pretty high – but we think we can jump over it. In particular we can offer something that they just can’t – our Englishness.”
Launching this Spring, Gillray’s makes no attempt to ape a New York style grill. “We have this fantastic setting; diners will be able to see and hear Big Ben, plus walls decorated with cartoons from archetypal political cartoonist James Gillray all combined with a comfortable and relaxing atmosphere, welcoming and expert service,” comments Ms Maw. “We have also deliberately taken on board that far more women are eating steaks these days. Perhaps because of regimes such as the Dukan Diet the days when a steakhouse was recognised as men-only are over. We even have ladies-sized portions.”
Intrinsic to the high quality of every Gillray’s steak are Hereford cattle sourced from the Duke of Devonshire’s Bolton Abbey estate in Yorkshire. “Most American steak is corn-fed,” says Executive Chef Gareth Bowen. “We believe that the true flavour of beef is found in England due to the culmination of amazing husbandry, lush grass (from all that rain!) and skilled butchers. As with everything the devil is in the detail which is why the flavour and texture of grass fed English beef is without doubt the best in the world.”
With 17 years experience Gareth is expertly qualified to deliver a unique menu experience to the London dining scene. He began his career at the Michelin Starred Mirabelle restaurant and has honed his skills in some of the world’s leading luxury hotels and restaurants, a culinary highlight of which was obtaining 3 AA Rosettes whilst at Hennessey’s in the UK. Gareth’s knowledge is international having worked at the world-renowned and highly regarded Southampton Princess in Bermuda and also stages in New York at the Rainbow Rooms. He is also a member of the Master Chefs of Great Britain. Gareth joins Gillray’s Steakhouse & Bar from the 5* London Marriott Grosvenor Square where he was responsible for all aspects of dining within the role as Executive Head Chef.
He will be supported in his mission to establish Gillray’s as THE London Steakhouse by a bespoke team of ‘Steak Chefs’. This newly created position of excellence in the Kitchen (a first for the UK) will be filled by Ross Forder, Tejas Ranadive and Sanjay Jadhav – who together have a wealth of experience from around the world in delivering the best steak dining experience.
Add a world-famous Montague Grill – yes, from America - four especially trained steak chefs, one of whom will cook every steak served, other meat dishes and a range of fish direct from Billingsgate Market just up the river - plus a wide range of steak-friendly red wines and Gillray’s has all bases covered – as our American friends might have it.
And the innovations don’t stop at just food. Gillray’s will also have what is believed to be the capital’s widest range of British gins, including Gillray’s own in-house infusions created especially for the restaurant. Highly trained bar staff will help guide the uninitiated into the mysteries of this traditional drink originally used to disguise the bitter flavour of quinine which helped the early colonists counter-act the effects of malaria!
Gillray’s Steakhouse & Bar will be the main restaurant at the 5 Star London Marriott Hotel County Hall and will serve breakfast as well as lunch and dinner seven days a week.