ABOUT JW STEAKHOUSE

Steakhouse: offering tender hand-cut selections of dry-aged American USDA prime beef, grilled to perfection; crisp salads, fresh seafood and mouth watering desserts perfectly matched with great wines. Regularly changing menus are sustainably sourced and seasonally influenced.

Bourbon bar: sample classic cocktails with a contemporary twist or dip into our boutique menu of small batch bourbons.

Private dining: for special celebrations or executive dinners, reserve the private dining room which seats up to 10 guests.

Terrace: watch the world go by from our spacious private terrace, looking out across Park Lane and Hyde Park.

ABOUT THE CHEF

PAUL HALLETT – BIOGRAPHY

Welsh born Paul Hallett descended from a small community but was always surrounded by, and interested in, cooking. His mother was a chef at a local restaurant and Paul grew up cooking with her, with food playing a large role within the family. At seventeen Paul decided to further his passion for cooking and attended catering college. This served to fuel his love of cooking and he decided to pursue it as a career, leaving home and moving to Milan. He then travelled around Europe and America and spent time living in Miami, drawing inspiration for his cooking from his travels.

Paul sharpened his culinary abilities at Michelin starred La Trompette and can also count himself alumnae of London's acclaimed Dorchester Grill and under chef Tom Aikens. He joined Grosvenor House, A JW Marriott Hotel in 2007, for the launch of BORD'EAUX. Having mastered the art of classic French cooking he feels that these classic culinary techniques translate to, and can be applied to the best classic dishes. Having just spent time in the States, perfecting his culinary skills and learning about the heritage and recipes inherent to the JW Marriott brand, he is raring to employ this experience in JW Steakhouse.

Meat has always been Paul's favourite produce to work with, and he has an extensive interest in butchery having spent considerable time sourcing animals from farms, treating and hanging the meat. He has a "nose to tail" ethos with all meats and a passion to get the best out of the meat. Paul therefore relishes in the fact that beef is the star at JW Steakhouse and that all meat is cut and hung in the kitchens. Chef Hallett will hand select, age and carve the restaurant's signature cuts before sending them to the 650 ̊ C Montague Legend grill.

Paul Hallett's ambition, attitude and experience melds perfectly with the objectives of JW Steakhouse; to feature the finest cuts of beef and place JW Steakhouse on the steak restaurant map of London.