Chefs at a premium steakhouse are rightly proud of their speciality – a 30oz long bone Tomahawk steak.
The former Three Nuns pub in Leeds Road, Mirfield, has now become Miller & Carter Mirfield and promises a first class dining experience.
The upmarket chain, which has its nearest branches in Leeds city centre and Garforth, has unveiled its mouthwatering 30-day aged steak to diners in Kirklees.
The Tomahawk, dubbed the “ultimate ribeye”, is a sharing platter recommended to be served medium. It has a limited availability and costs £49.95.
Miller & Carter Mirfield has 45 staff who are in training to deliver the wow factor.
First look at the new Carter and Miller steakhouse
General manager Helen Willis said the historic former pub was unrecognisable and no expense had been spared to ensure the look was perfect from all angles.
“We’re really proud of the finish and I understand we’ve gone over budget because we want to make sure everything is just right. Nothing is being left to chance.”
Helen said the staff, many of them new to Miller & Carter, were highly trained to become “steak geeks.”
She added: “All the staff will know everything there is to know about steak and they will guide diners through the whole experience. The approach will be: ‘How do you like your steak cooked?’ We won’t influence people’s choice but encourage them to try something they wouldn’t normally have.”
Miller & Carter have delicious starters – such as bourbon-glazed chicken skewers, ginger and beer glazed pork belly bites and black pearl scallops – followed by mains including 12 different cuts of steak but also handmade burgers, grills, fish and pasta.
Before a steak is served a wedge of lettuce is served with special sauces and toppings. In times past this was a traditional palate cleanser but is now a signature appetiser for the chain.
The restaurant, which seats 186 diners, also serves cocktails and a range of continental beers and craft ales. The ‘bar geeks’ will advise on which beer goes best with which steak.
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Customers can watch the team of chefs at work in the open kitchen and ring a bell to show their appreciation.
The waiting staff use a special iPhone app called i-serve which ensures they know which diner has ordered which dish. Gone is the quizzing of diners over who has ordered what.
This is known as WOW service (Who Orders What) and in exchange for the wow factor service, diners are asked to ‘dress to impress’ and there is a no sportswear policy.
For more information visit www.millerandcarter.co.uk/restaurants/yorkshire-and-the-humber/millerandcartermirfield