Great meat doesn’t start on the plate. It starts on the farm.

Unlike many other restaurants, our relationship with our great steaks doesn’t begin in the kitchen. It starts in the fields of The Lake District and Nebraska.

Eric Taylforth, of the first farmers of the Lake District Farmers

It begins with the farmers who work with nature and use the best practices to raise the best cattle they possibly can. It starts with our suppliers, who work with these farmers who share our philosophy of doing things the right way.

Yes, it takes longer, but you can’t rush great beef.

Tim Delaney and Phil Scott in the Lake District

And then, when it reaches us from the farms and ranches, from those carefully selected suppliers, we take even more time to turn this great beef into what we fully believe is the best beef available in the country.

Every Goodman restaurant has its own dry ageing room. The beef we’ve carefully sourced is aged in these temperature-controlled, dehumidified environments for a minimum of 30 days, a process that brings out the full concentration of flavour.

The Cut

Goodman restaurant chef holding dry aged beef

Belted Galloway from the Lake District

Goodman’s version of field to plate can take years but, we think, it’s the right thing to do. And the results clearly speak for themselves.

Dry aged beef sections from Goodman restaurant

Every day, our chefs check the ageing room, selecting the very best of our beef at its absolute peak. It’s then prepared, cut and trimmed by hand on that day: there’s a very good reason our daily specials board is known as “The Cut”.

Dry aged beef from Goodman restaurant being grilled over charcoal

All our beef is grilled over charcoal at around 400 degrees, using a mix of woods: oak and hickory for flavour and eucalyptus for a longer burn.

Our famous Josper ovens have been replaced with Mibrasas, which we think are now the best in the world.

They're beautifully insulated, which keeps the juices and flavours in and, just as importantly for our sustainability mission, they use around half the amount of charcoal.

Once the beef is cooked to the guest’s requirements, it's taken out of the Mibrasa, onto a tray, brushed with clarified butter, sprinkled with salt, and served straight away.

We're often asked why we don't rest the beef. Simply put, beef keeps cooking after you remove it from the grill.

our Head chefs