United Kingdom · City guide
From Mayfair steakhouses to butchers around Smithfield market. 15 steakhouses and 9 butchers and suppliers listed, updated 2026-10-04.
Every business on this page was checked against at least two public sources, and each profile shows its sources and check date. Hours and menus change, so call ahead. Spot a mistake? Send a correction.
Eat out
Steakhouse
Branch of the London-born Hawksmoor group in a former brewery building in Seven Dials, serving charcoal-grilled British beef from grass-fed cattle, dry-aged around 35…
Steakhouse
The original 2008 Goodman, a New York-style steakhouse ageing its beef in-house and offering both British grass-fed and US grain-fed cuts.
Steakhouse
Historic Young's pub in a Mayfair mews whose grill room has specialised in dry-aged, grass-fed British beef since 1952, with meat supplied by Godfreys butchers and…
Steakhouse
Candlelit, communal-table restaurant from the Goodman group pairing Norwegian red king crab with dry-aged steak on a set-price menu.
Steakhouse
Basement chophouse serving charcoal-grilled chops and steaks from native and rare-breed animals supplied by Cornish butchers the Warren family, at comparatively modest…
Steakhouse
American steakhouse in the Art Deco Adelphi Building that dry-ages and butchers its USDA Prime and Irish beef on site.
Steakhouse
Second-floor steak restaurant in the Grade II-listed Smiths building opposite Smithfield Market, sourcing its cuts from market butchers Longcroft & Old and holding two…
Steakhouse
Basque grill house in a former factory near Smithfield Market, cooking large sharing steaks over open fire; one founder also runs the Galician beef supplier Txuleta.
Steakhouse
Wood-panelled steakhouse in the former bank manager's office of the old Midland Bank HQ, now The Ned hotel, with grilled steaks and trolley-carved roasts.
Steakhouse
Wolfgang Puck's first European restaurant, an American-style steakhouse on the ground floor of the 45 Park Lane hotel offering British, USDA and Wagyu beef.
Steakhouse
Hawksmoor branch opened in late 2025 in the Neo-Gothic former Midland Grand dining room of the St Pancras hotel, with a separate martini bar.
Steakhouse
Small Argentine restaurant from chef Diego Jacquet serving grilled Argentine beef alongside regional sharing plates and an all-Argentine wine list.
Steakhouse
London outpost of the Barcelona-founded Basque group Sagardi, grilling txuleton beefsteaks over charcoal with a pintxos bar alongside.
Steakhouse
Neighbourhood grill restaurant on King's Road opened in November 2025 by Wild Group, the team behind Goodman and Beast, cooking over a bespoke fire grill.
Steakhouse
London branch of the Paris-born no-booking, no-choice bistro whose single set menu of green salad followed by sliced entrecôte, fries and its secret sauce has been…
Cook at home
Butcher & supplier
Family butcher and charcutier trading since 1850, selling Scotch beef steaks and dry-aged cuts over the counter and online.
Butcher & supplier
The first shop of the Ginger Pig butchers, opened in 2003, selling meat from a network of trusted farmers and also running butchery classes.
Butcher & supplier
Butcher founded by restaurateur Richard H. Turner and butcher James George, selling native-breed British meat and in-house dry-aged beef in shop and online.
Butcher & supplier · Retail · Wholesale
Independent family butcher established in 1972 that supplies many London chefs as well as retail customers with high-welfare British meat.
Butcher & supplier · Retail · Wholesale
Master butchers since 1905 with in-house dry-ageing, selling free-range beef from its Highbury shop and online, and supplying the Guinea Grill.
Butcher & supplier
Butcher established in 1983 selling grass-fed Scotch beef from the Inverurie area, dry-aged for at least 28 days.
Butcher & supplier
The first shop of the Provenance butcher group, opened in 2013 off Portobello Road, selling grass-fed British meat and aged beef with same-day London and UK-wide…
Butcher & supplier
Traditional butcher founded in Fulham in 2007, selling fully traceable free-range British meat in its shops and online, and running butchery classes.
Butcher & supplier
Family-run butcher and larder in a railway arch in Herne Hill, selling free-range, rare-breed English meat and beef dry-aged on site for at least four weeks.
Local tips
Aberdeen Angus and Hereford lead most menus. Dexter and Longhorn are slower-growing breeds with a richer flavor.
A lean, full-flavored steak from the rump and one of the most ordered cuts in British pubs.
Many butchers hang beef on the bone for 28 to 35 days, and some much longer.
Cuts in London
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