A steakhouse built around a single fire. We cook dry-aged beef, wild fish and vegetables over open flame — with farms we know by name, and nothing to hide.
Chef Marco Vela at the hearth0114-hour smoked short rib02
45days
Minimum dry-age
Every cut matures on the bone in our Himalayan salt chamber.
900°C
Hearth temperature
Hot enough to form a crust in seconds and keep every cut juicy.
03woods
Oak, cherry & binchotan
Each wood is matched to the flavour a specific cut needs.
(002) The hearth menu
From the fire
Our menu changes with what the farms send us. Here's what's on the hearth this week.
01
Tomahawk Ribeyefor two
£168
1.2 kg Black Angus on the bone, aged 60 days and finished over cherry wood. Served with bone-marrow butter, beef-fat chips and charred hispi cabbage.
Recommended donenessMedium-rare
Wine pairingBarolo, 2017
02
Wagyu StriploinA5 Kagoshima
£94
200 g of A5 striploin seared over binchotan for ninety seconds, with fresh wasabi and smoked salt.
Wine pairingNorthern Rhône Syrah
03
Bone-in FilletHereford
£72
350 g grass-fed fillet with cherry-wood smoke and a green peppercorn jus.
Wine pairingSaint-Émilion
04
Whole Turbotday-boat
£86
Cornish turbot grilled in a fish cage, brown butter and sea herbs. Serves two.
