Rib-eye: Rich, flavoursome. The curl of Deckle on the side is revered by steak-heads. We recommend: Medium rare “Excuse me while I get moist-eyed: Hawksmoor filled a yawning gap in our culinary life. One of my favourite restaurants of the last 10 years.”  Jay Rayner, Observer The key to great steak is happy cattle. Since we opened our first restaurant in 2006, we’ve been working with passionate farmers across Britain doing things the old-fashioned way. Slowly, carefully, always focusing on the health and happiness of the animals and the land on which they graze. We believe that animal welfare, sustainable farming and supporting independent farmers are not just the right thing to do – they’re as close as you can get to a guarantee of great tasting beef.   Our cuts are all carefully butchered by hand and dry-aged for 35 days in a bespoke dry-aging room, losing on weight but improving in flavour and tenderness. From our network of passionate farmers this traditional breed British beef is exactly the same as we serve in our restaurants in London, Manchester and Edinburgh.  Beef, salt, heat. When it’s as simple as that the beef really has to be the best there is.   “Flawless. The best steak you’ll find anywhere.” Giles Coren, The Times