About us

At M, we have set out from day one to showcase some of the best beef and wine from around the world. In our M Grill restaurant we chose six countries that not only have some of the world’s best beef and wine, but are also farms and farmers that we have a personal affiliation with. Over the years, we have built up relationships with some unique artisan producers around the globe and are proud to showcase some of the world’s rarest beef, such as the world-renowned Kobe and Blackmore Wagyu. The latter is exclusive to M Restaurants in the UK but is used by many of the world’s top chefs, including Thomas Keller, Heston Blumenthal and Brett Graham.

Provenance plays such a key part in our beef; partnerships with our farmers is of paramount importance when striving for true excellence!  Chefs can over-complicate so many things at times (we all love to show off our talents) – but our Group Executive Chef, Michael Reid loves the simplicity of cooking our beef over fire, as the hard work has already been done by our farmers. Once the world’s best steak has arrived at M, our job is to simply do it justice and cook it well, which is why we only cook our beef over fire! If you want to get geeky, we believe that a combination of coal and wood brings out the best in a steak.

Over the years we have ‘raised the steaks’ and become the number one restaurant in London for a true steak aficionado (winning numerous awards in the process). However, we are delighted to announce our new project which takes our beef offering to new heights, taking already incredible steaks and elevating them still further.

If you are passionate about hospitality, would like a challenging career with excellent training and clear development goals, then we would love to hear from you at M Restaurants

We offer excellent benefits and remuneration to all of our team.