Created by Ioannis Grammenos, Heliot’s executive chef, the limited-edition menu will feature three Gold champion steak cuts from last November’s prestigious World Steak Challenge, where Grammenos was head judge.
They are an Aberdeen Angus sirloin fillet steak from Northern Ireland, which is dry-aged with Cornish sea salt for 35 days; an Austrian rib eye steak; and an Argentine Angus beef rib eye steak.
The steaks will be available as stand-alone cuts and feature in specially created dishes including Irish sirloin tataki with grilled asparagus, aged parmesan and Greek olive oil; Austrian rib eye steak tartare with bone marrow, marjoram and caperberries; and an Argentinian rib eye Korean style with Greek yogurt, cucumber, and mint.
The menu will be available from 3 to 31 May.
The annual World Steak Challenge is the world’s first event to give steak producers and suppliers a platform to showcase product quality, breed credentials and processing standards on an international stage.
Entrants can test their steaks against global competitors, delivering a recognised stamp of quality and setting the benchmark for global steak production.
Since 2015, the competition has seen more than 1,000 steaks tasted, tested and scored through an independent, robust judging process at an annual judging day.