Tramshed’s Cock & Bull Refrigeration

Dynamic new restaurant uses Precision to store exclusive ingredients such as ‘mighty marble’ steaksExecutive chef Kevin Gratton describes Tramshed, Mark Hix’s new site in Shoreditch, as a ‘sharey’ sort of a place. The menu has limited options, with three starters and three sweets that change daily and, that customers usually share. The main courses are all about steak and chicken – as underlined by Damien Hirst’s ‘Cock and Bull’ sculpture, a Hereford cow and a cockerel, preserved in a steel and glass tank of formaldehyde, installed 4 metres above diners. The focus is on the very best