Months of hard work and research has gone into the quest to create the perfect steak. The head chef travelled the UK, visiting farms that reared bio-dynamic meat - cattle raised on herb-rich organic land and treated homeopathically to help produce a stress-free animal.

After a mass grilling session involving eight selected steaks, the award-winning Aberdeen Angus farmers, Prime Heritage, was chosen for its tenderness and rich flavour. Each piece of meat is then hung on the premises for a minimum of 32 days to mature and hand cut in the kitchen.

It is this attention to detail and affection for British flavours that is mirrored throughout the menu at The Grill Room.