That’s what we believe anyway, and our diners seem to agree. The empty plates, wide smiles and familiar faces tell us that we are doing something right.
Is it our state of the art Synergy grill that makes our steaks the best in London? Or perhaps it’s that we source all of our beef locally, from Trenchmore Farm in Sussex where the happy herds are slow grown to ensure really succulent beef. Or is it simply that chef Nate Brewster is a master at his art?
Well, we like to think it’s all three.
The high-heat Synergy grill cooks our grill items over charcoal for a taste that is unsurpassed. Moisture is pushed back into the meat meaning that all our meats are juicy, succulent and tasty, even when well-done.
The herds from Trenchmore Farm spend their summers grazing the lush green pasture of Sussex, fed on apple pomace from the cider farm and sweet nutty grains from local breweries. All of that delivers plenty of marbling to the beef and just enough fat to allow the meat to age. And all of that delivers you the best steak in London.
Steak Restaurants in London
Steak restaurants in London are enjoying a real resurgence. Recent openings have show us that there is so much more to steak than a ‘steak house’ would have you believe – restaurants specialising in locally sourced beef, selected by the cut, cooked on specialist equipment began to open across London, satisfying our hunger for exquisite steak, simply prepared.
And so it’s with no small measure of excitement that Boyds Bar & Grill opened – to stake our claim as one of the best steak restaurants in London.
So far we couldn’t be happier with the reviews.
Wagyu Beef Restaurant
We buy all of our beef from the lovely folks at Trenchmore Farm. In keeping with our concept of serving only locally produced artisanal ingredients, the beef from this Sussex farm seemed like a perfect fit.
And it’s from these lush pastures that we source our Red Sussex Wagyu beef; a must for anyone yet to try this succulent, juicy cut of beef. For the true steak connoisseur, this is one London restaurant not to be missed.
Sometimes referred to as ‘Akaushi,’ Red Wagyus are highly prized for plentiful marbling, and unlike black Wagyu, which are typically raised in small stalls in Japan, the reds were developed on Kumamoto’s abundant grasslands. Like the blacks, they produce delicious beef and they are known to offer many advantages in a crossbreeding program. And so after much research, Trenchmore started crossing Sussex cows with the best Red Wagyu genetics from Australia and America. As founder members of the British Wagyu Association, Trenchmore, and Boyds Grill & Wine Bar are very proud to bring this much-prized product to London.
As you’d expect from serious steak enthusiasts, all of our cuts are 28 day dry-aged prior to cooking. Dry-aging takes longer, but results in a far more tender and flavoursome cut of meat.
What makes this London steak restaurant Different?
Well, so many things really. If the Wagyu Beef didn’t convince you, then perhaps this might.
Also, for the true gourmand we would invite you to try the water buffalo fillet from Laverstock Park. As with the Wagyu this is an experience not to be missed. Be sure to read some of our recent reviews to see how the water buffalo and wagyu beef are already wowing the critics.