What if some of the best steak in London could be found on the street and at a reasonable price? That was the inspiration behind founder Alex Pashby's, The Beefsteaks.

We wanted to democratise the idea of an exclusive old London steak club or high end restaurant without compromising on quality. So we only use the best grass fed, native breed, dry aged British beef cooked over sustainably-sourced English lump wood charcoal. Butcher's steak, AKA onglet or hanger steak, is our favourite underused cut and is so called because historically it was prized by butchers for its intense flavour and often never made it as far as the counter.

All our sauces are made fresh on the day and the potatoes for our hand cut, triple cooked chips have never been anywhere near a freezer!

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