Wow! This has been a crazy few months and we have missed you. We have been busy working hard to ensure that when we re-open the doors to our guests, it is safe to do so.
We are thrilled to announce we will be opening our doors again from Monday 6th July. Bookings will be required before visiting, as there will be limited availability for walk-ins.
Our priority is to ensure that our teams and our guest safety is at the forefront of our operation. It is also important to us that we deliver a welcoming experience for all our guests and that you enjoy your visit, as you always have done.
Please check our Covid section for all the information you will need ahead of your visit. We will also be updating our social channels with up to date information leading up to the reopening.
01. Season the hanger steaks and BBQ. 5/8 mins for rare or longer depending on how you like your steak. Leave to rest in a warm place.
02. For the béarnaise, clarify the butter by melting it in a saucepan over a low heat. When foaming, remove from heat. Leave for a few minutes for the white solids to sink.
03. Pour the vinegar in a saucepan with the diced shallot, tarragon and a pinch of salt. Heat gently over medium heat until the volume of liquid has halved. Strain through a sieve and leave to cool.
04. Beat the egg yolks with the lemon juice and add the vinegar reduction over a pan of simmering water (bain-marie), don’t let the base touch the water!
05. Whisk constantly until the sauce thickens slightly, remove from the heat and whisk in the clarified butter constantly whisking until thick and smooth.
06. Finish with chopped tarragon and seasoning. Leave in a warm place.
07. Cut the bagel and toast it. Slice the hanger steak then assemble with raw spinach, juicy steak and rich, buttery, tangy béarnaise sauce.