Opening February this year, Steak Exchange may be the new kid on the block but they certainly know how to do a great steak,
and may soon have...
Interview with Matthew Burgess, seniour Sous chef at Gordon Ramsay's Maze Grill.
Who said cooking steak was difficult? Check out our simple guide to that perfectly cooked steak
Hix Oyster and Chop House opened in spring 2008 and was nominated
in three categories at the London Restaurant Awards in September.
Mark writes a regular weekly column for The Independent on Saturday magazine.
Here he shares some of his traditional recipes.
Steaklovers report of a fabulous steak extravaganza where over 15 different breeds of beef were tasted, compared and rated.
Colome de Terruno 2008- Wine of the month by Steaklovers Sommelier Jake Crimmin
Ponzu marinated Sirloin, roasted parsnips and carrots with homemade tomato relish By: Matthew Burgess, Sous Chef, Gordon Ramsay Maze Grill
