Mark general manager of STEAK represents everything that is good with the food and drink industry. His meticulous eye for detail and proficient inter-personal skills, ensure his guests are provided with exemplary customer service and enjoy an exciting culinary experience. With a deep knowledge of both wine and food, his recommendations rarely fail to deliver, whilst his ability to maintain a fitting ambiance for his restaurant is exemplified through a constant bustling venue.
Read on to hear Mark’s responses to our quick-fire steak restaurants.
Where does the inspiration for the dishes created at Steak come from?
At STEAK we’re always on the lookout for stimulus. I really enjoy using previous inspirations as a way of innovating a menu, and often these can come from other places in which I have dined. Of course, like anything, there’s always trends to be followed but we like to keep it fresh too.
What’s your own personal favourite cut of steak and way to eat it and why?
I am very particular when it comes to the way my steak is served.
I do love a Sirloin when served extremely rare, however I’m also impartial to a Ribeye cooked medium rare or a fillet, served rare. It all depends on how I am feeling.
How different is the overall taste experience if you choose a good wine to accompany your steak?
For me, wine plays a huge role in the experience of eating Steak. Your wine should be as good as your food and so possessing a meticulously selected collection is vital. Lighter wines are a great accompaniment for the fillet, with the big and bold ones pairing well with the Ribeye.
The dramatic settings at STEAK add to the overall experience – it’s not just about going out for a bite to eat. Please tell us how you’ve managed to create this ambience?
In the past year STEAK has been on a transformational journey of innovation. It’s been a combination of renovating the restaurant interior, diversifying music section (within reason of course), ensuring our service team is both knowledgeable and enthusiastic, and of course continuing to serve great steaks. Our restaurant is the stage, our customers the audience!
Exciting things are happening at STEAK with Mark at the helm.
