Exclusively reared on hand-picked British and Irish farms, the beef we use at Son of Steak is dry and wet aged for a full 28 days. Every succulent steak is then skilfully hand-cut ready for searing.
With classic chips, hand chipped in our kitchen every day. Our unique steak sauce on the side. And just a pinch of Maldon sea salt to finish.
The result? Tender cuts at your table in no time.
And if you don’t like steak as much as we do, no beef! We’re just as serious about our Bumbu Bali marinated chicken and our indulgent burgers.