MANCHESTER city centre has many steak options. You can pick from the grass-fed, dry-aged roster at Hawksmoor, go Scottish with Alston or Argentine with Gaucho with the promise of wet-aged Uruguayan beef on the way from the upcoming Peru Perdu. Over on First Street at Ribeye Steakhouse choose between cornfed wagyu and US Creekstone fillet.
Or you could go local at ToM fave Mamucium, at the smart Hotel Indigo next to Victoria Station. Its newly launched Tuesday steak nights spotlight beef reared and sourced in our region by award-winning Chorlton butcher Lee Horsley Frost (below) and handled consummately by head chef Andrew Green. The selling point is top quality cuts of beef at special prices, paired with carefully selected wines.
Before it arrives at Mamucium, the beef is aged on the bone for 28 days. Frosty is passionate about his produce, and his tried and tested method results in an increased flavour profile and tenderness. That was evident in the fillet steak we sampled, which came from South Devon cross cattle.
Mamucium’s canny sourcing was also demonstrated in their pressed Goosnargh chicken terrine, a classic starter perfected by Andrew during his time heading the kitchens at The Lowry Hotel. Another signature dish is his Beef Wellington (below), costliest dish at £59.95.
Another sharing indulgence is the 800g Tomahawk for £49.50, while 8oz beef rump is £8.95, 8oz hanger steak £12.95, 10oz rib eye £20.95 and 5oz beef fillet £22.95.
All dishes served on the evening are cooked to order and to guests’ preference - all served with baby watercress, wild mushrooms and charred plum vine tomatoes. Additional sauces are priced at £1.50 each with the option of béarnaise, peppercorn, red wine jus, Diane and bacon and blue cheese.
Mamucium, Hotel Indigo, 6 Todd St, Manchester M3 1WU. 0161 359 7499. Open daily for breakfast, lunch and dinner from 7am to 10.30pm Mon-Fri and 7.30am-10.30pm Sat-Sun.