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About: Specialising in prime dry ages steaks, the Hudson Steakhouse mean business. Serving the classics, and some flavouresome starters, there's a mouthwatering menu. To compliment the food, the steakhouse offers an award winning wine menu, and a variety of cocktails.
Address: 14 London Street, Bath, BA1 5BU
Telephone: 01225 332323
About: Hand cut 30-day aged British steak is what Miller and Carter pride themselves on. From the butchers, right to the chefs table, the meat is readied and primed for serving. Choose from on the bone, or off the bone dishes, and add one of the flavoursome sauces to give the meal a kick.
Address: 23 Milsom Street, Bath, BA1 1DE
Telephone: 01225 311708
About: The Cowshed Bath take special care when sourcing their meats. Shopping local from west-country farmers, they provide every cut of steak you can think of. For something a little different, and if you fancy your hand at DIY, their steak on a stone allows you to do the cooking yourself.
Address: 5 Bladud Buildings, The Paragon, BA1 5LS
Telephone: 01225 433 633
About: Situated in the heart of Bath, the family-run restaurant brings you the best of locally sourced meats. The beef is carefully prepared until it's in its prime, and complimented by an array of side dishes and salads.
Address: 12 Argyle Street, Bath, BA2 4BQ
Telephone: 01225 316 583
About: The menu at Graze Bar has a strong focus on British meat cookery with a particular emphasis on dry aged steak cooked in a searingly hot Josper charcoal oven. In addition to the seriously meaty fare there is also a great selection of small plates, fish and shellfish dishes and vegetarian options, as well as seasonal specials.
Address: 9 Brunel Square, Bath BA1 1SX, England
Telephone: 01225 429392
We've teamed up with Novel Wines to introduce you to the perfect steak and wine pairings for those evenings in. Whether you're going for rump or ribeye, this is your guide.
The classic pairing for steak is Malbec, often from Argentina, which is still an iconic red wine to go with when you're enjoying a big ol'rump steak. Rump is usually juicy and sweet, so works really well with Malbec's rich and fruity flavours.
However, if you want a really exciting match then treat yourself to a Ribeye, a fattier and more flavoursome cut, paired with a Uruguayan Tannat. Tannat, originally a French grape variety, has become Uruguay's main red wine style and - thanks to long sunshine hours - ripens much better than it does in France. The result is a structured, chocolatey, big and bold red wine that pairs beautifully with steak. The best to go with? Try Artesana Tannat from Canelones, owned by a pair of awesome female winemakers.
If you prefer a Sirloin, which is a great option for a steak sandwich, then a slightly lighter but nonetheless jammier red wine will go perfectly. Try the organic Colomba Bianca 'Vitese' Nero d'Avola from Sicily or, if you're a spice fan and like peppercorn sauce, go with the Bolyki Bull's Blood Bikaver from Hungary.
Whenever you go gold standard and opt for a fillet steak, you need something that won't overshadow the meat. Try the mouth-watering red wines of South Africa, particularly the Painted Wolf Guillermo Swartland Pinotage.