Porterhouse Butcher and Grill

A good chef is a good butcher. Stands to reason. Chefs need to know how to select, prepare and look after meat so they can cook it with confidence. To showcase what cooking with meat is all about, we’ve brought together a butcher’s counter, a high-quality steakhouse and a team of talented chefs. At the heart of Porterhouse, of course, is our meat. We make no apology for saying we only work with the best of the best the UK can offer, from Himalayan salt-aged steaks to organic Wagyu beef. Porterhouse* is very much open house. Watch our kitchen-chefs cook on our charcoal-fired Josper grill. Quiz our butcher-chefs on best cuts and best techniques. Then decide whether to eat or buy - or, heck, why not do both? Of course, it’s also fine by us if you skip to the main event and just sit back, enjoy and lick your fingers. *Why Porterhouse? Because it's the prime beef steak. The largest steak, and the first cut from a T-bone, there's only one in any side of beef. So, pretty special.