17 Foundry Lane, Shoreditch · 020 7946 0321Tue–Sun · 17:00 until late
Born in fire
Founded2011, Shoreditch
ChefMarco Vela
Hearth4 metres, 900°C
Michelin1★ since 2024
Restaurant of the Year 2025
(001) About
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.
(003) Timeline
Fifteen years of smoke
2011
A disused foundry
Marco and Sofia Vela sign a lease on Foundry Lane and build the hearth by hand.
2015
The dry-ageing room
Our glass-front Himalayan salt chamber opens, ageing beef up to 90 days.
2019
The Ash Bar
Twenty copper seats, smoked cocktails and a 400-bottle cellar.
2024
One Michelin star
Retained in 2025 and 2026.
(004) Our farms
Beef we know by name
Glenmoor Estate
Black Angus, grass-fed for 30 months in the Scottish Borders.
Hereford Hills
Rare-breed Hereford, aged on the bone for 45 days minimum.
Cornish day boats
Turbot, hake and scallops landed at Newlyn the same morning.
(◦) Reservations
Take a seat by the fire.
Hearth-side counter seats are released 30 days ahead. Groups of 8+ please call us on 020 7946 0321.
