Meat is Theatre

Sophie’s Steakhouse displays specially aged foreribs in designer coldroom from WilliamsSophie’s Steakhouses, with sites in Covent Garden and Fulham Road, are passionate about steaks.  So much so that they age their foreribs for 28 days, in house, and chefs do much of the restaurants’ butchering.  Sophie’s used to hang the meat in back of house coldrooms.  Then they realised that the aging process could be part of the theatre of their restaurants.  Now, centre stage in the Covent Garden site, is a Williams coldroom with a huge glass window, displaying the hanging meat.  To fit in with the