Butcher throws down a gauntlet

Louis Steakhouse in Alnwick is throwing down the gauntlet to big steak buffs.

Owner, local butcher Mark Turnbull, is challenging steak lovers to down the newest addition to the menu - a whopping 40oz Porterhouse Steak.

"Mind you, demolishing a whole Porterhouse - it got is name from old English pubs, where it was served alongside porter, ale and stout beers - will take some doing," warned Mark.

"It's a much larger version of the T-Bone steak, combining both the entrecote and fillet, only on a much larger scale. The Porterhouse served at Louis weighs in at a hefty 40 ounces - it looks as big as a joint!

"And while it's best shared by two, we couldn't resist challenging even the heartiest of appetites to try their hand by tackling it solo - not forgetting that it comes with a choice of home-made chips or seasonal vegetables."

What's more, any customers who manage to complete the feast - and the feat - will be handed a free bottle of house wine as just reward for their efforts!

Mark launched Louis Steakhouse earlier this year above the established café in Alnwick Market Place. It gets all its steaks from just across the road at the long-established family-run Turnbull's Butchers.

Louis takes its name from the café that traded from the premises during the 1940s and 50s, run by the Becarelli family. Turnbull's Butchers has ties with Louis Café, as Louis Becarelli helped Bobby Turnbull, Mark's grandfather, acquire the butcher's present-day location during the 1950s.

Mark explains: "I wanted to create a steakhouse that offered total hands-on control over the quality and origin of our steaks, which are all sourced from North Northumberland farmers through our local auction mart to ensure full traceability.

"We are passionate about our steaks, with popular cuts enhanced by others not found on many menus - and from a variety of different beef breeds. The steaks are hung for a minimum of 21 days, allowing the beef to mature for taste and tenderness, then char-grilled."

Want more stories like this in your inbox?

Sign up for our FREE email newsletter

User Login



Most read


Should the meat industry pay for compulsory abattoir CCTV monitoring?