LDN | UK

 

LDN | UK

 

LDN | UK

 

LDN | UK

Rare

Breed

Dry

Aged

Fire

Cooked

Grilled

Steak

Locally

Sourced

Bun

Served

ABOUT

For us, it’s always been about great food in the perfect environment, be it restaurant, café or on the streets. During the process of creating Carcass, we imagined exactly what we’d like to eat, and how much better we could execute that style of food. That’s when Carcass was born.
Coming from a experienced fine dining background, and being a deeply passionate butcher, Dan Rooney has created a concept that combines two specialities, creating a truly unique concept, combining seasonality and great produce with fire-cookery.  

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MEAT

We work closely with our friends at Turner&George, to provide the best quality, dry-aged meat, that comes all locally and happily sourced from farmers that they have worked with for years. Our steaks are cooked with absolute precision to ensure both the perfect cook and extracting that perfect essence from the meat that we wish to promote. Well-being of the meat, the farmers, and the dry-aging process is the bloodline of what Carcass stands for. Steak is a beautifully elegant thing that can sometimes get a bad rap. We are going to run a menu that changes in accordance to what the butchers have to offer.
This relationship between butcher and chef is one of the most empirical factors in what we do. The guys who look after our meat do whole-carcass butchery, meaning nothing you’re eating has been sat in a packet, waiting to be sold. The whole animals are cut down and hung up to dry, where the flavour of the meat intensifies through a salty atmosphere drawing all unnecessary water out. Leaving nothing but meat, the way it should be.
By giving recognition to all of the different breeds we’re going to be using, we plan to enlighten people on the fact that meat isn’t something to be under appreciated. There’s a whole world of different breeds, farming techniques, dietary processes that we want to channel through one great plate of food.

FIND US

Wednesday

West India Quay, Hertsmere Rd, Canary Wharf, E14 4AZ

DIRECTIONS

Thursdays

Kings Cross Granary Sq, Kings Cross, N1C 4AA

DIRECTIONS

Fridays

St. Katherines Dock, St Katharine’s & Wapping, E1W 1LA

DIRECTIONS

Sundays

Victoria Park Market, Hackney, E2 9JW

DIRECTIONS

NEWS

ChefFoodMarkets
September 28, 2018

What’s On The Menu?

From the beginning, I’ve always said to myself ‘what would be the point of starting a Steak and Chips concept unless we’re going to have the best meat’ and I…
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ChefFoodLondonMarkets
September 28, 2018

WE ARE HIRING

We’re looking for an experienced grill chef who is either looking to pick up some more hours during the week at our KERB Markets or join the team full time…
Read More
FoodKerbLondonMarkets
September 25, 2018

Carcass x KERB

We feel it’s been a long time coming, but after a couple months of trading at Lower Marsh, doing festivals and private events, we feel very proud to say that…
Read More
READ MORE NEWS...

CONTACT US

 

EMAIL: dan@carcassldn.com

 

PHONE: 07791 963 666

 

SOCIAL:

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