Gordon Ramsay’s aMAZE-ing steak Restaurant
Maze Grill is part of Gordon Ramsay’s collection, they’re signature dishes are sushi and steak. A stretch of candle lit tables, leather booths and plush cushions create an intimate dining experience. I went to see what beef they had on offer. Attentive waiters hovered, offering cocktails and an explanation of the various cuts, all lovingly wrapped up in linen napkins. They’re introducing sharing plates, so I tried the charcutterie board served with fresh daily baked focaccia. Soft milky burrata mozzarella, artichokes, green olives, roasted tomatoes and a variety of cured meats, were full of flavour. Next up the steak, with choices of Aberdeen Angus, USDA American prime, Chateaubriand, fillet or Wagyu. I tasted the USDA - which was a rich meaty cut, working perfectly with homemade béarnaise and peppercorn sauces, corn on the cob and Portobello mushroom. The chefs are happy to explain how the behind the scenes works to get the food on the table. How they support colleges and take on students, encouraging a new generation of skilled chefs. They use everything from tomatoes and prawns to smoking olive oil with hickory chips on their in-house intense heat cooking josper. All meat, brushed with the melted down intense fats from the original butchery, so as not to lose any of the flavour, once leaving the Josper, is rested for several minutes before being flashed cooked again to re-heat. This process helps the meat rest, but keeps hold of all the rich meaty flavour. If you can find space for something sweet, every day there are specials trialled, which if successful with make the al la carte menu. I tried a delicate eton mess, with perfectly chewy meringue. Also an indulgent chocolate fondant with crushed pistachio and salted caramel ice cream. This is one of the best meals I’ve ever eaten, an absolute delight from start to finish.