The Grill on the Market

Sitting smack bang in the middle of Smithfield market, The London outpost of the UK-wide Blackhouse Group is where fabulous cocktails, live music and world-class steaks meat.

The team know great steaks don’t happen by accident and they have perfected their technique to a tee. Every cut is aged for a minimum of 28 days to draw out the moisture and intensify the flavour, before being rested still further in one of the restaurant’s Himalayan rock salt fridges.

The end result is a mouth-watering selection of meat, from premium Galician rump steak, fabulous with velvety bearnaise sauce, to well-marbled Argentinian rib-eye which becomes even more decadent alongside a helping of grilled lobster.

On Sundays, raise the steaks further by gathering 2-4 friends to chew the fat and share one of their legendary tomahawk cuts with all the trimmings, including Yorkshire puddings, crispy roast potatoes and lashings of gravy.