The restaurant, whose mantra is ‘succulent steak cooked to perfection’, will serve its signature dish: a 12oz Sirloin Steak with house sauce, a side salad and hand-cut chips.
Named after the breed of South Devonshrie cows from which the steak is sourced, the restaurant will also serve Tomahawk Steak, which is designed for sharing, and gourmet truffle Mac ‘n’ Cheese for vegetarians.
Steak at the restaurant will be sourced from independent British farms and is aged for a minimum of 32-days.
Parkinson’s career includes stints working with some of the world’s best chefs including Michelin-starred David Burke and Julien Maisonneuve.
The restaurant’s design is a combination of exposed brickwork, wood floors, and pewter table-tops, with bronze accents framing the open kitchen.