#FtLionAwards 2023 Grill of the Year shortlist

Having served us one of the most unique starters this year, Buckinghamshire’s leading Halal steakhouse, The Grill Steakhouse in Aylesbury, was always going to feature with at least one of their incredible cuts of steak.

The attractively thick griddle marks on this gorgeously glazed and glistening ribeye was cooked medium rare. Not only did the spicy-cum-smoky glaze play its respective part, but the seasoning was spot on, thanks to premium Maldon Smoked Sea Salt helping to bring through that deep umaminess.

Indian fine-dining venue Kinaara has made every category thus far. And the same is true in this one, with Chef Imamuddin, serving us these exquisitely-execeuted, french-trimmed Lamb Barrah.

The joy of cutting into a positively pink and juicy lamb chop is a moment seldom matched during a food review. With a yoghurt-based marination, the spicious heat here was masterfully measured, and a smoky edge courtesy of the tandoor.

With ‘Asian-fusion’ steakhouse Meet Bros in London Paddington in contention with a beverage, starter and dessert, this time it’s this Black Angus Ribeye.

Marinated in their secret marinations, the result was a magically tender, medium rare piece of thick and succulent beef, that was nicely seasoned, and expertly charred on the outside to impart a hint of smokiness with every bite.

Indian high-end restaurant Noir in north east London’s South Woodford has also made every category. Chef Nikhil Mahale astounded us further with these astoundingly good French-trimmed lamb chops.

Being pink and succulent on the inside, their delicately spiced marination, which was charred to a crispy finish, married wonderfully with the mango chutney. The addition of the roasted wedge of iceberg lettuce ensured that this Sikander Lamb will live long in the memory.

In addition to a beverage, starter and main, #FtLionAwards ‘Best Restaurant’ 2022, Birmingham Ribeye, served us this amazing Aberdeen Angus.

Unlike other steakhouses, who suffice with 28 days, Ribeye’s delectable range are all dry-aged for 35 days to stand out from the crowd. The result was a beautifully cooked piece of meat that enthralled us till the very end.

If Smoky Boys are known for anything, it’s their legendary BBQ Beef Ribs. The unspoken rule here is that diners usually do not visit Smoky Boys without getting down and dirty with these beef ribs, which are slow-grilled to ensure absolute tenderness, and smothered in a finger-licking sticky glaze that’s rich and smoky, and comes with crispy fries and a haus slaw.