DESPITE having its official opening delayed due to various Covid lockdowns, STEAK restaurant finally got to throw open its doors last year and since then the flagship eatery at One Warwick Park Hotel has become one of the area’s most popular.
Specialising in quality cuts of rump, sirloin and filet, it is further buoyed by its chic interiors, excellent service and scenic location in trendy Chapel Place.
Last week it was announced that Dan Yardley, Head Chef at Salomons Estate, was taking over STEAK’s kitchen too – a move he says he’s ‘very excited’ about. He now becomes Executive Chef of the Elite Leisure Company who also run Bewl Water and own the Times of Tunbridge Wells.
“I see it as a big career opportunity and a natural development. I’m very excited and looking forward to the challenge. It’s been my natural desire and goal to become Executive Chef,” Dan told me last week.
Over the past few years the chef, who has worked in the industry for well over 20 years, has brought his culinary magic to the menu at Salomons providing the establishment with a tempting lunch and dinner menu, a popular afternoon tea offering all of which has put the country estate firmly on the foodie map.
Dan is also in charge of curating the menus for the many weddings and social events held at Salomons – something his experience working as a chef at prestigious events like Wimbledon, Chelsea Flower Show and Henley Regatta has proved to be invaluable.
So how will he juggle running the successful operation at Salomons with overseeing the kitchens at STEAK?
“Initially it will be about good planning,” explains Dan. “I will have to see where I am needed most and then determine where the pinch points are.
“But I have a great team at both establishments and I’m delighted that some of our chefs now have the opportunity to step up.”
Running big busy kitchens is something Dan knows all about thanks to his time working for the legendary chef Paul Gayler MBE at the five-star hotel The Lanesborough on Hyde Park Corner in London at the end of the nineties and early noughties.
“London was just a different world then but I learnt so much from Paul. He’s an amazing chef and I have a lot of respect for him,” says Dan.
The newly appointed Executive Chef also counts the likes of Michelin star chef Tom Kerridge as a culinary inspiration but he says he’s constantly inspired by his own team too.
“I get inspiration from them every day. They always bring something to the table.
“As a chef you are always learning – no matter how much experience you have – and I love that.”
And in terms of the menu at STEAK will Dan be doing anything different?
“Well at the moment there is a great set up working really well there with returning customers and very good feedback on the food. It will therefore be a slow transition in terms of bringing in some of my signature dishes.
“And afterall it is a steak restaurant so the main focus will be on that but I will continue developing the menu and incorporate some new dishes and bring in some seasonal specials too.
“It’s a great place so we just need to ensure that people are visiting and talking about it too.”
For the rest of January STEAK is offering 50% off desserts or starters. Just quote “JAN22” on arrival at the restaurant.
To book a table you can call 01892 552592 or email email@example.com
NO PRESSURE – HOW TO COOK THE PERFECT STEAK
Steak is a real treat for most of us, which we usually enjoy whilst dining out. However, you can also enjoy it at home. Here are our tips for creating a mouth-watering homemade steak…
1. Finding the perfect butcher
If the steak isn’t tender, it won’t be enjoyable regardless of how you cook it or what it’s seasoned with.
Here at STEAK, we use Southborough Butchers, a traditional butcher only stocking free-range meats of fantastic quality, all sourced locally.
2. Choose the cut of steak right for you
There are plenty of different cuts of steak to choose from, your butcher will be able to advise you on this. Our personal favourites are rib-eye, sirloin, and fillet steaks.
Rib-eye steak comes from just behind the shoulder, the rib section. It is well-marbled and therefore, very flavoursome.
Sirloin steak is a delicious cut of meat, located directly behind the loin. It is very important to ensure the steak is well rested.
Fillet steak is a remarkably tender steak, which is from the lower middle of the back, forming part of the sirloin. It is so tender as it is the muscle that does the least work.
3. Cook your steak correctly
Leave your steak to rest at room temperature for an hour before grilling it, this will ensure your meat cooks evenly. Pat your meat dry before you season and cook it. Season like your life depends on it! We suggest using rock salt.
Finally, make sure the pan is very hot before cooking. The fattier the cut of beef, the hotter you will want the pan to ensure the fat renders down.