Mitchells & Butlers opened its newest concept, Son of Steak, in Nottingham last week. The Company recently announced its plans to pilot a new counter service, fast casual steak offer, as part of its investment in new concept development and innovation in the marketplace.
Son of Steak will offer steak, served simply. The menu will focus 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.
The range of sides & sauces include freshly hand cut chips, cooked on site, to secret steak sauce, and more adventurous guests can sample a steak bao bun, inspired by Taiwanese street food. Son of Steak also offers cocktail lovers the chance to enjoy mojito’s on tap, removing the need to wait at a busy bar.
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.
Dennis Deare, Divisional Director for Mitchells & Butlers says: “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.”
The new site officially opened on 20th March and 20 new full and part-time jobs have been created as a result of the investment.