About

At Upstairs at the Grill we have always prided ourselves on showcasing some of the very best steaks from supporting British farmers, the top quality beef from the United States to other great cuts & breeds from across the World.

We have worked closely with our Master Butcher to source the very best, well marbled cuts from traditional breeds.


For our Classic steaks we use only British & Irish Beef, sired from traditional & continental cross breeds, sourced only from selected farms. These Red Tractor standard beasts are aged for a minimum of 35 days, so these classic cuts will be tender with superb flavour.


Our Signature steaks will include some of our guest favourites such as the USDA Delmonico & New York strip. This collection of steaks is dry-aged on the bone in our specially designed state-of-the-art maturation chamber, including Himalayan salt wall, resulting in perfectly dry-aged beef every time. Dry-aging improves tenderness & succulence, and the beef develops an intensely deep, rich flavour.


These cuts are grass-fed for 2 seasons & finished for a period of 90 to 120 days, on a diet of maize, barley, rolled oats & molasses then expertly butchered by our in-house chefs.

Guests can also enjoy our Sharing Cuts from the butcher’s best kept secret; The Butcher’s Block to our Chateaubriand, a premium quality cut of beef, dry-aged on the bone for 7 days, before another 21 days of wet-aging that produces a tender steak with superb flavour. Or our Tomahawk that has been sourced from Gavieside Farm in West Lothian, Scotland. This beef is world-renowned for its flavour, succulence & heritage.

 

And, each week our Head Chef Ben Rutherford will be working very closely with selected farmers & butchers to seek out the very best aged, unique & limited cuts.