STK Steakhouse

STK Steakhouse The Westminster

LONDON

Words: Eleanor Howard Photography: © Matthew Shaw

IN A BITE Operator: Hilton Worldwide (hotel), The One Group (F&B) Tableware: Revol www.stksteakhouse.com

Having undergone a multi-million pound renovation, The Westminster – a former DoubleTree – has joined Hilton’s Curio Collection and unveiled a new F&B line-up.

First to make its debut was STK, the modern steakhouse brand from The One Group, which combines a fine-dining experience with a chic lounge setting. With outposts in Las Vegas, Doha and Ibiza, the venue marks the US stalwart’s second London opening, continuing the highenergy ambience of its sister restaurant on The Strand. In Westminster, the extended space now incorporates a bar area with a dynamic neon lighting programme, while the dining space is made up of semi-circular booths set beneath delicate cherry blossom trees. Unique to the Westminster site is a private bowling alley that guests can book pre- or post-dinner.

For its culinary offering, STK specialises in classic, contemporary American cuisine with a twist. The wide selection of steaks takes top billing, and amongst the star attractions are the 300g Wagyu Picanha and a monumental 900g Black Angus Tomahawk. To elevate the meat further, diners can choose from indulgent toppings such as king crab oscar, shaved black truffle or grilled prawns, as well as a variety of sauces and butters. There’s also a raw bar serving oysters, ceviche and a stand-out shellfish platter, along with American favourites including braised beef short rib, mac-andcheese, and triple-cooked chips topped with bacon jalapeño fry sauce.

The comprehensive drinks programme includes both US and locally-brewed beers, as well as signature cocktails such as the STK Martini – a popular serve of Russian Standard Vodka, orange sanguine, passion fruit and orange bitter – or the STK Mule, a fine balance of vodka, yellow Chartreuse liqueur, lime juice and ginger beer.

Rounding out The Westminster’s dining programme is Bao Yum – a whimsical twist on the urban chic Asian street food classic – which also comes courtesy of The One Group and effectively cements the duo’s partnership.

A chef’s perspective: Scottish seafood

Chef Paul Hallett from the Fairmont Group Asia talks about his passion for cooking with seafood - and why seafood from Scotland is always his first choice.

When did you first taste seafood from Scotland? That would have been more than 20 years ago, in one of the first London restaurants where I worked. It was - memorably - langoustines.

What is your favourite species of Scottish seafood? I have many but if I had to pick a favourite, it would be scallops. Scallops are succulent, with a slightly sweet flavor. They are not overly fishy and can taste amazingly light and rich at the same time.

Why do you love cooking with Scottish scallops? They are incredibly versatile, with a delicate, sweet flavour and a great texture.

How do you source Scottish seafood for your clientele to enjoy? As I would with all my other products – it is the quality of the ingredients first and foremost, and then the relationship and trust that we’ve built with our suppliers over time. Scotland has a great reputation for seafood.