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| The tradition of Alistair Greig's
steaks began in the 1950s and he soon grew to establish a reputation
for serving the finest steaks in London using only the very
best meat. |
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Today Greig's uses the same top quality family butcher supplying
Scotch steaks hung for a minimum of two weeks..
Greig's Traditional English Roast Beef with Yorkshire Pudding
Our latest addition to the menu is an English roast beef. Supplied
by Greig's butcher, using topside, rib and sirloin and cooked with
all the traditional accompaniments, this is available in the evenings
as well as for Sunday Lunch.
If you have an enquiry or a request for our chef, please email him at thechef@greigs.com
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