Months of hard work and research has gone into the quest to create the perfect British 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 a la carte menu at Chanterelle.