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Everything seems fine on paper – a big-name chef, well-sourced steaks and a cracking drinks list – but it appears that foodies haven’t quite forgiven Marco Pierre White for handing back his
Michelin stars then jumping into bed with a stock-cube manufacturer. The City branch of his Steak & Alehouse mini chain may be a sleek, smart spot with crisp white tablecloths and cheery, light
decor, but negative comments abound: “disappointing”, “overpriced” and “slow service” tell their own story, although one reader described his asparagus hollandaise as “the best I have ever eaten”.
The steak menu is a banker, too, with its offer of a Champagne cocktail to start, ahead of, say, kipper pâté, a 10oz rump with béarnaise sauce, and Bakewell tart for afters – all for under £40 a
head. Draught ale fans are well served and there’s also a wide-ranging wine list.
As I mentioned in my recent post on the View from the Shard, we visited because my nan and grandad had bought me a voucher. Not only did that voucher include two tickets to the View from the Shard, it also included a three course meal for two at Marco Pierre White's Steak and Alehouse.There are two branches of Marco Pierre White's Steak and Alehouse, one in Chelsea and one in the City, just off Bishopsgate. I'd previously been to the City branch as part of a work do - we had the little private dining area to ourselves (about 20 or so of us), we all ate and then, predictably, numbers started to thin out a...
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So, on the week we say a sad farewell to my favourite chef of all time, the late, great Charlie Trotter, and on a happier note, we also see Jamie Oliver accept his Honorary Fellowship from the RCGP for his work on childhood nutrition, I turn my eyes, stomach & pen to another celebrity chef: Marco Pierre White.So, first off, let me say, my husband loves steak. I repeat, my husband LOVES steak. So when I wanted to treat him to a special meal out, I thought “Marco Pierre White Steak & Alehouse – how could I go wrong?”...
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I KNEW Marco himself wouldn't be presiding over matters at his steakhouse. I knew that. But maybe he should. For a meal costing as much as this did, it was somewhat disappointing. It wasn't terrible by any means, but it wasn't top-notch. Perhaps my expectations were too high. I don't often get the opportunity to frequent so-called High End restaurants, preferring local, or previously visited establishments where the food is the hero. Eating out is a treat, still, for me. And paying top dollar means it has got to be amazing. For something like a steak, I can cook it at home, yes, but I don't often. So this should have...
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