Richard H Turner is back, and this time we’re raising the steaks.

The man behind our first chef pop-up at The Workers League Blackheath enjoyed himself so much that he’s back behind the grill again, on Saturday 14th May.

This set menu is based around the nutty flavours of Spring, with seasonality and sustainability in mind, with the option to upgrade to a mouth-watering 800g T-Bone to share for an extra £15 per head. All the beef is sourced from ethical farms in the UK by Turner & George, and will be dry-aged in their Clerkenwell butchery for at least 30 days, deepening the flavour and tenderising the meat.

A selection of wines and beers will be available from the bar, and whilst there will be staged seating times, all diners are welcome to stay on to 10pm and take in the atmosphere. Chef Turner and our own Mat Kemp (both partners in Turner & George) will be on hand to answer any meaty questions, or indeed just to chink glasses and have a chinwag.

Booking Options

The standard menu is priced at £60 per head, with an option to upgrade to an 800g T-Bone for £15. However, you can also buy an 800g T-Bone upgrade for £69.50 to share amongst the table, on top of the set menu!

BOOK TICKETS HERE

About the chef

Richard H Turner is an award-winning chef, butcher, restaurateur and food writer. He’s cooked and consulted for Hawkmoor, Blacklock and Pitt Cue Co among others, is one half of the independent ethical butchery Turner & George and also one of the founders of legendary meat and fire festival, Meatopia.

About the food

Both Richard and Workers League care passionately about using high quality produce from ethical and sustainable sources. The beef Richard has chosen is from GrassRoots Farming Co, a UK low carbon farming collective and supplied by Turner & George. The fish he has selected is all responsibly fished and supplied by Bethnal Green Fish Supplies.

Tickets are strictly limited.