Steak And Co

Steak and Company Turns Up the Heat

Tue, 29 Apr 2025 09:13:00 GMT

Steak Hot Stone Experience Launches Across Central London Locations

London, 25 March 2025 - Steak and Company, the beloved steakhouse group with prime locations in Leicester Square, Piccadilly Circus, Covent Garden, and Gloucester Road, is set to elevate its dining experience yet again. From Tuesday 29 April 2025, all steaks will be served on their signature lava hot stone , giving guests the opportunity to cook their cut just the way they like it, from rare to well-done right at the table.

Following overwhelming customer demand, this interactive experience brings drama and precision to the plate. Diners will now enjoy the theatre of cooking premium cuts on a sizzling 320°C volcanic stone, locked in by Steak and Company’s dedication to quality and provenance. The restaurant’s rotating menu of speciality cuts showcases the best in British and international suppliers, including premium New Zealand beef, award-winning Jack’s Creek Australian marbled wagyu, and even Red Tuna Sashimi - all ready to sear to perfection.

Crafted from naturally smooth molten rock formed during volcanic eruptions, each lava stone retains heat for over 20 minutes, offering a sizzling stage for an unforgettable meal. Accompanied by sea salt and a choice of infused butters and sauces, this new format puts flavour, control, and flair firmly in the hands of the guest.

“At Steak and Company, we’ve always believed the best steaks deserve to be savoured at their peak,” says Pawel Jursa - Group Executive Group for the brand. “The hot stone experience gives our guests that ultimate control, whether you love it rare or well-done, the power is in your hands.”Whether you're a steak connoisseur or a curious first-timer, prepare for a sensory dining experience that’s as fun as it is flavourful.

For reservations and more information, visit steakandcompany.co.uk For press information, please contact Steak and Company at tuhina.r@steakandcompany.co.uk

A Letter From Steak and Company

Fri, 05 Jan 2024 13:22:00 GMT

Dear Valued Customers

As we say goodbye to 2023, we want to take a moment to express our heartfelt gratitude for your continued support of Steak and Company. This past year has been remarkable, filled with exciting developments and unforgettable moments shared with you, our cherished guests.

One of our proudest achievements has been the enhancement of our menu offerings. We’ve expanded our selection to include even more premium cuts of steak and introduced the sizzling experience of our Steak Stones. This innovation reflects our ongoing commitment to bringing you the finest dining experiences and an exciting variety of choices.

In addition, our Executive Chef, Pawel Jursa, and his talented team have delighted us with seasonal menus and specials, ensuring that every visit to Steak and Company feels fresh and unique. The launch of our Sizzle & Sip Soirée, a refined afternoon tea affair, has added an elegant new dimension to our offerings, blending bold flavours with daytime indulgence.
Beyond the plate, we’ve elevated the beverage experience with an updated cocktail menu crafted by our Bar Manager, Tony Araujo, and a wine list refined by Master of Wine Adrian Garforth to perfectly complement our dishes. These additions have been designed to take your dining experience to even greater heights.

This year, we also embraced technology to better serve you. New ordering and reservation systems have been implemented to streamline operations and provide a more personalised experience. These advancements reflect our dedication to ensuring your time with us is seamless and enjoyable.
Of course, none of this would be possible without our incredible team. Through comprehensive training programs and workshops, we’ve invested in our staff, empowering them to deliver service that matches the quality of our cuisine. We believe that passion and expertise create the warm, inviting atmosphere that makes Steak and Company truly special.

As we look ahead to 2024, we’re excited to continue this journey of growth and innovation. Plans are underway to introduce even more initiatives to enhance your dining experience. We’re also thrilled to announce the upcoming expansion of our restaurant portfolio, including a brand-new Steak and Company location in London, with more to come in the future.
Your loyalty and support have been the cornerstone of our success, and we look forward to creating even more memorable moments with you in the year ahead. Here’s to a Happy New Year filled with prosperity, health, and the joy of savoring life’s finest flavours.

With gratitude and warmest wishes,
Steak and Company

Celebrate with Chateaubriand this Valentine's Day at Steak and Company

Mon, 16 Jan 2023 19:03:00 GMT

Wine, dine and romance your significant other with a romantic rendezvous at Steak and Company this Valentine’s Day.

January 2023 - Revel in the season of love. Executive Chef Pawel Jursa has created a tantalising 3-course set menu sure to make the day extra special.
Steak and Company will set the perfect mood for an evening of Valentine’s Day surprises and romance. The 3-course set menu features specials such as the lusciously tender Chateaubriand, served as a sharing cut, made from the centre-section of the succulent beef tenderloin and served with béarnaise sauce, green salad with sesame soy sauce, and chips sprinkled with sea salt flakes. After dinner, guests can relax, reminisce and indulge in a dessert of choice including the decadent Chocolate Fondant served with a zingy raspberry coulis, and creamy vanilla gelato, or a classic citrus Lemon Tarte garnished with a fresh juicy raspberry, and rich crème fraîche. The recommended appertivo "My Berry Sweet Valentine" is a beautifully crafted concoction featuring blackberries, and strawberries in a spiced rum and prosecco-based cocktail, available at £13 per person.

Located across central London in Soho, and Kensington, with all except the latter featuring outdoor terrace dining, complete with heated lamps and blankets to keep you snuggled and warm on a romantic evening.
The Valentine’s dinner set menu will be available from Friday 10th – Thursday 16th February 2023 at £59 per person, based on two people dining the menu. Reservations are highly recommended and can be made here.
For press information, please contact Steak and Company at tuhina.r@steakandcompany.co.uk

Steak and Company Launches Christmas Menu

Wed, 16 Nov 2022 13:30:00 GMT

November 2022 - Central London’s favourite steakhouse restaurant Steak and Company is launching a limited-edition seasonal festive offering that includes both à la carte dishes and three-course set menus for group bookings, all of which are guaranteed to put guests in a much-needed festive mood.

À La Carte Christmas Specials

Swap the turkey for show show-stopping cuts of meat with a yuletide twist this Christmas at Steak and Company. Available throughout the month of December, diners will be able to order from a Christmas Special à la carte menu that includes a 10oz Uruguayan Ribeye, festive favourite Pigs in Blankets, and a luxurious Chocolate Fondant dessert with Sicilian Pistachio gelato.
No Christmas dinner is complete without a selection of drinks, and Steak and Company are running a limited-edition festive cocktail menu to help guests get into the party spirit throughout the holiday season. Choose from a Blood Orange Negroni, Under The Mistletoe, or classic Mulled Wine for the ultimate Christmas cheer.

Christmas Set Menus

Available for groups of six or more, Steak and Company’s lavish three-course set menus are the perfect choice for a festive feast with friends and family or a celebration with colleagues. Designed to help make Christmas memories that last a lifetime, guests will be able to book a Group Christmas Menu (£55) or a Premium Group Christmas Menu (£75) from 21st November to Sunday 8th January 2023.

The Group Christmas Menu features a three-course spread including Camembert with Cranberry, Salmon Carpaccio for starters followed by a choice of Ribeye Steak, Black Angus Fillet, Uruguayan Sirloin, Duck Confit, Baked Salmon, or Cacio e Pepe Truffle Fettuccine for mains. Desserts include Spiced Cinnamon Apple Cake, Chocolate Fondant, Sticky Toffee Pudding with Brandy Sauce, and a selection of gelatos.

Guests who opt for the Premium Group Christmas Menu will be able to choose from a decadent selection of starters including Wagyu Bresaola, Baked Goats Cheese with Candied Pecans, and Sweet & Sour Roasted Figs. Mains on offer include Pork Tomahawk Chop, Chocolate-Fed Ayrshire Fillet, Baked Salmon, Côte De Boeuf, and USDA Prime New York Strip. Guests will be able to finish off their meals in style with a choice of decadent desserts Chocolate Fondant, Bread and Butter Pudding, a selection of gelatos and an assortment of cheeses with chutney and crackers.

Main courses on both menus will be served with classic Christmas trimmings including pigs in blankets, chunky chips, brussels sprouts with chestnuts & pomegranate, honey-roast carrots and parsnips, dried cranberries, and gravy. All guests will be offered a welcome glass of prosecco with beer, champagne, and wine packages available to order for the party.

Private parties for up to 70 people are available to book on the top floor of Steak and Company’s Piccadilly Circus restaurant which overlooks Haymarket and the festive lights. Bookings enquiries can be made using the link here and pre-orders are required at least 72 hours in advance.

For press information, please contact Steak and Company at tuhina.r@steakandcompany.co.uk

Return of Popular Hot Stone DIY Dining Experience

Sun, 23 Oct 2022 19:38:00 GMT

Steak and Company Launches New Menu &

Announces Return of Popular Hot Stone DIY Dining Experience

Back by popular demand, Steak and Company has confirmed the return of its much-loved Hot Stone ‘Do-It-Yourself’ dining experience and a range of new seasonal menu items for the Autumn.
Following a flurry of customer requests, Steak and Company will relaunch its dynamic dining experience on 8th November. Looking for a meal with a more interactive element? At Steak and Company, guests can go as rare as they dare with the opportunity to grill show-stopping cuts of meat at the table on a hot lava stone. Steak lovers can order a 28-day matured Black Angus South American fillet to ‘cook-it-yourself’ on a sizzling hot lava stone alongside sea salt and a choice of butters and sauces as seasoning accompaniments.
The lava stone is crafted from a piece of molten rock expelled during a volcanic eruption and its smooth surface is ideal for grilling steaks. Even those with little to no cooking skills will be able to cook a perfect steak as the dry heat of the lava stone sears in the succulent juices and flavours of the steak. At Steak and Company, the hot stone is heated in an oven at 320°C and stays sizzling hot for 20 minutes, so guests can cook the steaks to their liking. Like it rare? Simply sear on the personal-sized 20x12cm hot stone and enjoy. Want it a little more done? Then, cut into slices and grill for a medium to well-done finish.
Pawel Jursa, Group Executive Chef at Steak and Company, says “My top tip for cooking on the hot stone is to cut the steak into bite sizes pieces and then cook with butter and seasoning on the stone. The smaller cuts will cook extremely quickly, so it’s easier to achieve the finish you desire and each bite will have that signature smoky and sizzling taste.”
Diners can get hands-on with their dinner and test their cooking skills with the Hot Stone experience whilst also enjoying Steak and Company’s new seasonal menu items this Autumn. The new menu will feature freshly-dressed Caesar Salads, Garlic and Chilli Prawns, Glazed BBQ Ribs, a World’s Best Steak at 2021 World Steak Challenge, award winning Finnish Grass & Chocolate-fed Ayrshire Fillet 10oz, and a 45-day aged 10oz, Val Padana Ribeye sourced from Bianca della Val Padana white cows, reared on open pastures in the Po Valley, and known for producing milk for Parmigiano Reggiano cheese. The provenance of the cows gifts the meat with a unique toasty, and umami flavour profile and a buttery melt-in-the-mouth texture.
The Hot Stone experience is available to order as a 10 oz 28-day matured Black Angus South American fillet steak (£42). The Hot Stone experience and the new menu will be available at all Steak and Company restaurants from 8th November onwards.
With restaurants in the West End; Leicester Square, Covent Garden, Piccadilly Circus, and Kensington; Steak and Company has built a reputation for fantastic steaks, a warm atmosphere, and excellent service. Steak and Company’s mission is to make provenance focussed dining accessible for curious diners with a menu dedicated to exploring exclusively sourced show-stopping cuts of meat alongside classic house steaks.

For press information, please contact Steak and Company at tuhina.r@steakandcompany.co.uk

Steak and Company Introduces Secret ‘Steak and Easy’ Menu

Mon, 03 Oct 2022 13:03:00 GMT

Available Via Password Only

October 2022 - Known for its show-stopping cuts of meat, central London’s favourite steakhouse restaurant Steak and Company is introducing a special limited-edition discovery steak and wine flight that diners can access by quoting a secret password.
Specially curated by Group Executive Chef Pawel Jursa, the ‘Steak and Easy’ steak and wine flight features a 10oz, 45-day dry-aged Parmesan Ribeye paired with a wine flight including a glass each of Areyna Malbec, Piedra Negra Malbec, and Napa Merlot. The Parmesan Ribeye is sourced from Italian Parmigiano Reggiano White Cows who are reared on open pastures. The provenance of the cows gifts the meat with a unique toasty, and umami flavour profile and a buttery melt-in-the-mouth texture.
To order the off-menu ‘Steak and Easy’ flight, guests in the know can head into a Steak and Easy of their choice and whisper the password to the front-of-house staff (beware, they may look at you suspiciously wondering how you know about this). The password can be discovered by those with an eagle eye on Steak & Company’s Instagram page.
The ‘Steak & Easy’ menu is available to order as a either a Parmesan Ribeye specialty steak (£47) or as a steak and wine flight with three glasses of wine (£59). The secret menu is available at all Steak and Company restaurants throughout October 2022.
For press information, please contact Steak and Company at tuhina.r@steakandcompany.co.uk

New Lunch Menu To Get City Workers To Dine Out

Mon, 03 Oct 2022 12:56:00 GMT

N ew lunch menu of steakhouse favourites

The new lunch menu of steakhouse favourites launches to get workers to enjoy lunch again after it was revealed that two-thirds of Brits do not take a lunch break.
July 2022 - Steak and Company is launching a new lunch menu in response to recent findings that two-thirds of Brits do not take a lunch break, and the remaining third choose to dine at their desk.
Steak and Company is the perfect spot for workers to take a break from their screens with a lunch menu that offers luxe for less. With modern and accessible steakhouse eateries located in famous spots across central London, the new lunch offering is designed to be enjoyed as an express working lunch or a quick bite with friends before a West End matinee.
Instead of ‘dining al desko,’ city workers can indulge in an authentic Black Angus Sirloin Steak 6oz with fries and Bearnaise sauce. Steak and Company is not just for steak lovers and diners can choose from Fettuccine Pasta with Provencal sauce and Burrata, Chicken & Avocado Salad with Walnuts, or Guardsman Bitter Battered Fish and Chips.
Pawel Jursa, Group Executive Chef at Steak and Company, says: “We were shocked to learn that so many people skip their lunch break during the working week. We decided to put together an express lunch menu of steakhouse favourites to change people’s habits and get them to enjoy lunch again. We know people are under pressure at work but if we can help city workers to achieve a healthy work-life balance with a mid-week treat then our mission will be accomplished!”
The new lunch menu is available now at all Steak and Company restaurants from Monday to Sunday, 12pm to 4pm. With restaurants in the West End; Leicester Square, Covent Garden, Piccadilly Circus, and South Kensington; Steak and Company has built a reputation for fantastic steaks, a warm atmosphere, and excellent service. For press information, please contact Steak and Company at tuhina.r@steakandcompany.co.uk

Spectacular British Beef To Celebrate British Food Fortnight

Sat, 10 Sep 2022 15:58:00 GMT

Celebrate British Food Fortnight With Cuts of Spectacular British Beef at Steak and Company

September 2022 - In celebration of British Food Fortnight (Tuesday 20th September – Tuesday 4th October), diners at London-based steakhouse, Steak and Company , will be able to enjoy cuts of spectacular British steak, carefully chosen from the finest selection of beef from across the globe.
British Food Fortnight encourages people to discover the delights of the diverse and delicious food produced in Great Britain promoting a strong ‘Buy British Food’ message and supporting local British farmers.
To mark British Food Fortnight, Steak and Company will be showcasing two British Speciality Steaks; a Casterbridge West Country PGI Fillet and a Surrey Farm British Côte de Boeuf. West country born and raised with a 70%+ grass and forage diet, the 21 day himalayan salt wall dry-aged Casterbridge West Country fillet steak is part of the Protected Geographical Indicator, an EU scheme protecting quality food in an area. The Surrey Farm British Côte De Boeuf 14 Oz is a 21-day aged local ribeye steak on the bone, which is also part of Prime steer and heifers cattle.
Pawel Jursa, Group Executive Chef at Steak and Company, says: “Steak and Company have earned a reputation for showcasing show-stopping steaks and we want to celebrate that through the fantastic produce we have right on our doorstep. We are glad to be taking part in British Food Fortnight to promote all things home-grown. All our meats are chosen with the highest quality in mind and we proudly sell British beef in all four of our restaurants”
The British cuts are available now at all Steak and Company restaurants. With restaurants in the West End; Leicester Square, Covent Garden, Piccadilly Circus, and South Kensington; Steak & Company has built a reputation for fantastic steaks, a warm atmosphere, and excellent service.
For further information, please contact Steak and Company at tuhina.r@steakandcompany.co.uk

The Evolution of Steak and Company

Wed, 20 Apr 2022 13:01:00 GMT

‘A cut above the rest, a steakhouse for great food and good times.’

Steak and Company is a collection of modern and accessible steakhouse eateries located in famous spots across central London. Formally known as Steak & Co, this much-loved brand has matured and expanded its offering. From late March 2022, Steak and Company will unveil a brand-new menu of contemporary, vibrant dishes and the finest steaks in town.
With restaurants in the West End; Leicester Square, Covent Garden, Piccadilly Circus, and South Kensington; Steak & Co has always been known by Londoners for fantastic steaks, a warm atmosphere and excellent service. From March 25th, Steak and Company will introduce a total menu refresh across its sites. Highlighting interesting cuts of steak from unique specialist producers, the offering will also include exciting, globally inspired dishes, excellent wines and expertly made cocktails. Staying true to its core values, Steak and Company’s new offering makes it the perfect spot for relaxed, urban all-day dining in central London.
The exteriors will see an overnight transformation this summer 2022, with new signage and a colourful tiled external façade. Inside, the interiors will also feature a new stylish design throughout the restaurants. Tones of light pink and teal will fill each of the spacious, light-filled venues, complemented with new branded crockery, glassware, tables, and chairs.
The Steak and Company brand champions provenance and its core team has worked hard over the years to work with suppliers with not only a strong ethos but with an essential consideration to understand where the produce comes from and how it was farmed, fished, or reared.
The new menu centres on signature house steaks are 28-day aged grass-fed South American with cattle raised on 100% grass their entire life, available as Fillet, 8/10oz, Sirloin, 10oz, Ribeye, 10oz and Rump, 10oz, with a choice of Bearnaise, Green Peppercorn, or Bone Marrow sauce and Red Wine Jus along with a host of sides from Truffle and Parmesan Fries (£5) to Field Greens with Sesame Soy Dressing (£5).
The most impressive additions to the menu are its ‘specialty cuts,’ which change regularly and highlight some of the finest producers and suppliers in the UK and beyond. Examples of the cuts include a West Country 21-day Himalayan Salt Wall Dry Aged Casterbridge 10oz Fillet (£45) a Galician Blond 850oz 30-day dry-aged Prime Rib Bone (£45) and Award-Winning Chocolate Fed 35 day dry-aged Sirloin 10oz (£42), Cote de Boeuf 14oz 21-day aged local ribeye steak on the bone from Surrey (£38), USDA Prime New York Strip 10oz 28-day wet-aged grain-fed sirloin (£43), and a 21-day aged local Tomahawk 1-1.3kg from Surrey (£90)
Steak and Company is not just for steak lovers. The restaurant will also feature playful dishes that will grab the attention of foodies and instagrammers from all over the city, such as deliciously oozy Cheeseburger Spring Rolls with mustard mayo (£9) and the ultimate Lobster-shell Mac n Cheese - (£35). These appear alongside a selection of contemporary takes on classic favourites such as Baked Goats Cheese with a Candied Pecan, Pomegranate and Beetroot Salad (£9), Potted Smoked Mackerel Pate with Wasabi Butter Sourdough (£11) and Grilled Garlic and Miso Chicken with Pickled Vegetable Ribbons (£19).
Created by Adrian Garforth, Master of Wine, the wine list has been chosen to complement not only the beautifully cooked specialty cuts of steak, but the entire menu perfectly. The wines are both accessible and of exceptional quality across a range of prices, with a majority also being served by the glass. Wines often hail from small, family-run vineyards and include the Vieux Château des Combes of Saint-Émilion, from the excellent 2016 vintage (£79 per bottle) and the outstanding Portuguese Gloria Reynolds Tinto (£69.95 per bottle), alongside a Languedoc Shiraz blended solely for Steak and Company.
Bars Operation Manager Tony Araujo has refined the cocktail list highlighting much-loved classics alongside signature variations. Highlights include the El Diablo with Quiquirqui mezcal, lime juice, coriander leaves, red chilli, agave, and nectar syrup (£12); the El Martinez with Bathtub Old Tom gin, Antica Formula vermouth, Luxardo Marschino liqueur and orange bitter (£14) and the Canella Bellini (£9), made with fresh Italian peaches and Prosecco created by Giuseppe Cipriani, founder of Harry’s Bar in Venice.
Beer drinkers will be able to enjoy a range of larger and ales from Toast Beer (£6.25), a brewery that works with bakeries to prevent surplus bread from being wasted using it to produce is an extremely popular range of craft beer.
Open all day and found in London’s finest locations in the West End and Kensington, Steak and Company is perfectly located and suited for all kinds of London get-togethers, from quick business lunches and leisurely post-shopping brunches to pre-theatre dinners, post-concert cocktails and special evening meals.

Steak and Company | Leicester Square 3-5 Irving Street, London, WC2H 00LA, United Kingdom
Steak and Company | Covent Garden 4 Garrick Street, London, WC2E 9AR, United Kingdom
Steak and Company | Piccadilly Circus 24 Haymarket, London, SW1Y 4DG, United Kingdom
Steak and Company | Gloucester Road 152 Gloucester Road, London, SW7 4TD, United Kingdom
For press information, please contact Steak and Company at tuhina.r@steakandcompany.co.uk

Toast Ale wins Queens Enterprise Award

Mon, 10 May 2021 21:22:00 GMT

Some other exciting recent news, they’ve won the ‘Covid Contribution Award’ at the Footprint Drinks Sustainability Awards this month. You can watch their proud moment here from 1hr19 onwards. https://www.youtube.com/watch?v=xt_ddVPAfbA&t=1320s

Toast Ale set up in 2015 to tackle food waste. The brewery works with bakeries to prevent surplus bread from being wasted, using it to produce its popular range of craft beers. The circular economy approach to brewing also reduces the environmental footprint of the beer because fewer natural resources are required.

Toast was the first UK brewery to become a Certified B Corp. It has open-sourced its recipe and collaborates with breweries and bakeries all over the world to drive systemic change. All Toast’s profits go to charities fixing the food system.

Louisa Ziane, the co-founder of Toast, said: “We’re incredibly proud to be one of 205 organisations nationally to be recognised with a prestigious Queen’s Award for Enterprise. We’re a small business but have had a huge impact over the past 5 years, preventing over 2 million slices of bread from being wasted whilst inspiring brewers all over the world to use surplus bread. Food production is the biggest contributor to climate change but one third of all food is wasted. We’re here to change that over a pint.”

M.C.

Steak & Co Lager

Tue, 29 Oct 2019 00:33:00 GMT

The Steak & Co Operations team came up to me during service one mid-afternoon and said, ‘Adrian, I want you to visit Hepworth Brewery and let them show you all the hard work that’s gone into our Steak & Co lager. Take a team with you, and see our brewery and try our beers against others and learn the brewing process and its ingredients.’

This lager had only been introduced to me a few days earlier with immense hype and excitement, my immediate thoughts, oh, cool our very own beer, how did they keep this secret for so long?’ I didn’t see this coming.

We opened it up for a taste, and we have shared all round nods of approval. Is this where we are going?

But is it just a bottle of beer that has our own label on it? Or is this really a beer? I turn the bottle to read the label..Organic, Organically grown hops, gluten-free and suitable for vegans all catch my eye. So of course, I was excited to lead this expedition.

An introduction to Hepworth Brewery with his background in microbiology, he decided he preferred yeast to viruses and while his partners include two engineers and another master brewer.

Hepworths First brews were in 2001, Their aim was to build a brewery that would develop beer that would outclass other breweries. Their aim is not to sell to the world’s masses but to produce for those who appreciate top-quality beer with locally sourced ingredients and make it work but combining the best of tradition and modern technology; they have developed a brewery like no other in the UK. http://hepworthbrewery.co.uk

The skilled traditional craft beer is brewed to environmentally sound principles . The ingredients, hops, barley, yeast and water are natural and only produce fine beer when they are healthy and treated with respect.

Fine farmers are a speciality of Sussex; expert selection of crops is a key. Hepworths are skilled traditional brewers; good beer is naturally a result. Hepworths only buy the best. Organic barley from the Goodwood Estate in West Sussex and award winning hops from Bodiam in East Sussex. As a Sussex brewer and independent, Andy shows tremendous pride to source locally and is very aware of the environmental implications. Lower food miles, even before the beer is produced!

Andy explains that having planned and built their purpose-built brewery, they could factor in many energy efficiencies – double glazing, emphasis on natural lighting and insulation were made into the building specification.

Solar panels provide electricity and excess is dispersed to the National Grid. Reed beds recondition waste water and feed it back into the river Arun, with the approval of the Environment Agency. Waste with higher protein levels is purified by an anaerobic digester, producing new energy. Water with a high yeast level is taken off site for use as a soil conditioner.

After use, hops and spent grain is sought after by local farmers for use as animal feed.

Broken glass tansported for recycling; cardboard is compacted and recycled.

Heat, a waste product from beer chillers, have been captured and thoroughly heats the offices and visitor centre.

But their green credentials are significantly enhanced by their latest development, genuinely innovative, designed in-house, and currently constructed from parts from domestic appliances!

By these means, heat is sourced from the fermenting beer and re-routed to heat water for the boiler, starting the brewing process. In effect, the fermenting beer contributes to its own continuance. They have the world’s first beer source heat pump!

This process is new. But the very best proof of the recyclability of beer lies in the product – down a pint, and you will recycle it yourself.

Hops are from Bodiam, where the grower, Chris Daws, is himself a recipient of many professional awards. Andy can even specify from which part of the field the crop is harvested to take advantage of sunlight and drainage. Even the water may need to be ionised differently for different styles of beers. Simple ingredients, but they need to be handled with skill.

In the traditional process to brew Steak & Co’s lager, the gluten is primarily broken down thanks to the triple filtering process that follows the beer.

This means that whenever they can indicate that steak & Co beer is GLUTEN FREE, this has been achieved through a natural brewing process and not through the addition of any de-gluttonising agent.

Other brewers use sulphites as antioxidants; here at Hepworth, they take great care not to allow their beers to collect oxygen and therefore, consequently, there is no need to use sulphites or preservatives.

Isinglass is a clarifying agent used in the vast majority of commercial beer producers that are also not used by Hepworth, diversifying once again for quality, traditional products. People following a vegan diet may prefer to avoid beers treated with isinglass finings.

As we walk through the traditional brewhouse, Andy demonstrates to us the rigorous process in which temperatures and weights are accurately recorded. Each temperature taken through each stage of the brewing process requires a 2ndperson from another department to double-check accuracy and traceability.

Each brew gets processed through their onsite laboratory and then those samples get sent to a off site lab for a 2nd analysis where they wait a further two weeks for comparative results.

The result is a superlative, artisan, natural and best product for detachment from the total beers on the market.

Hepworth also produces beer that’s is at a standard good enough to chill on the shelves on Marks & Spencer. Their brewery is maintained at such a standard that it is ready for any unannounced inspection for of their customers.

Hepworth produces our Steak & Co lager, which is to be admired by connoisseurs; the process they use results from thousands of attempts, trials and errors; for this reason, they have succeeded in creating a product excellent and superior to the competition.

M.C.

No.1 Living Kombucha

Mon, 28 Oct 2019 19:15:00 GMT

Our journey started with one man, Jonny Wilkinson, his experiences and a will to share with people a way to start living from the inside out. No.1 Living is about putting our own wellbeing first. It’s the focus on the potential inside each and every 1 of us to feel more balanced and in control of how we choose to live our lives. What we eat and drink has a profound effect upon the way our minds and our bodies work. So, when we improve the quality of what we put in, we automatically reveal more of what we’re capable of.

Founded by Jonny Wilkinson, No.1 Living® ( www.no1living.com ) is an innovative brand that puts health and wellbeing first and is committed to making a living diet accessible for everyone.

The authentic way that the No.1 Living® organic Kombucha range is brewed creates delicious naturally sparkling drinks with a subtle tang. It is this process that also produces beneficial bacteria, probiotics, acetic acids and antioxidants, all of which are claimed to be excellent for gut and mental health and all-round wellbeing.

Served cold, No.1 Living® organic kombuchas can be consumed at any time of the day and are ideal for those who don’t want to consume soft drinks loaded with sugar or artificial sweeteners. Every bottle of No.1 Living® kombucha has under 50 calories and is below the sugar levy. It is also certified organic, dairy and gluten free and suitable for vegans.

No.1 Living® is a brand that has a clear respect for nature and strives for a sustainable future and is packaged simply in recycled and recyclable brown glass.

No.1 Living Raspberry Kombucha with Pomegranate

No.1 Living® Raspberry with Pomegranate is a mouth-watering blend of juicy red raspberries and crisp pomegranate flavours creating a delicately sweet kombucha, that is great to drink to sip any time of the day.

No.1 Living Passion Fruit Kombucha with Goji

Tropical passion fruit blends with rich goji for a deliciously refreshing and energising kombucha, that is ideal to compliment any meal, any time of the day.

BBC Good Food in their ‘Best Kombucha Guide 2019’ rates us as one of the best Kombucha’s of 2019!

As recommended by Oz Clarke.

M.C.

Breakfast At Steak and Co

Mon, 30 Sep 2019 13:20:00 GMT

Breakfast was only worth having when somebody else made it for you.
Caroline B. Cooney

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