Mitchells & Butlers has just launched its new casual dining concept, Son of Steak, in Nottingham, creating 20 jobs.
The new brand aims to make steak an affordable everyday staple, not just something reserved for special occasions.
Son of Steak offers great steak, served simply. The menu focuses on quality, hand selected products including wet and dry aged steak, selected for its flavour - sourced from carefully selected cattle reared on sustainable British and Irish farms, before being matured for at least 28 days.
More unusual cuts lomito and picanha (both from the rump) are also on the menu along with daily steak specials.
Adding to the provenance of the menu’s ingredients, cooking expertise is a fundamental part of the offer. Chefs will be cooking with a Josper Charcoal oven, giving the Flat Iron steak a smoky, sweet finish.
Bun-filled eats include gourmet burgers, as well as Taiwanese-style steamed bao buns, filled with steak.
There are chicken and vegetarian dishes too, as well as hand-cut chips and sauces such as beef dripping gravy, truffle mustard and creamed horseradish.
Sides include mac 'n' cheese ,crushed sweet potato, creamy bechamel spinach and roast veg sprinkled with zatar.
Son of Steak, which is situated in the former Harvester restaurant in Trinity Square. also serves up mojito cocktails on tap, removing the need to wait at a busy bar.
Dennis Deare, Divisional Director for Mitchells & Butlers, said, “We’re pleased to take the opportunity to open a new steak offer and explore serving steak in a fast casual environment. In fact, it’s all about the simplicity - expert cooking, and good food without the fuss.
“As this is a pilot site we’ll take the learnings, both operationally and from guest feedback over the next few weeks and months, before we make any decision about the possible future opportunities and opening plans.”