In the rural Welch village of his childhood, Chef Paul Hallett would hang over the fence, gazing at the cows that come Sunday, would become his family’s roast.
“You would see these animals in the backyard and next week they’d be on our plate,” the chef says.
Today, Chef Hallett’s passion for meat guides everything he does at JW Steakhouse, London’s only authentic American steakhouse. Hand-selected cuts of USDA Prime from a boutique Kansas producer age alongside Aberdeen Angus grazed in the Scottish Highlands. Classic cuts like New York Strip and Porterhouse share the menu with the restaurant’s signature Tomahawk Rib Eye, a 32-ounce hatchet of a steak, sized and cut to order. The restaurant’s imported American grill sears each steak at 650 degrees centigrade, caramelizing the crust and locking in the juices.