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 butcher, John of The Street Food Butcher, to provide the best quality, dry-aged meat, that comes all locally and happily sourced from farmers that he’s 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.

The relationship between butcher and chef is one of the most empirical factors in what we do. The guys3 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.

At Carcass, we use a variation of cuts for different aspects of our menu. Our sole cut we use it the Hanger steak, or Onglet. We use this mainly because of its intense flavour and being that it’s naturally lean, it makes for an incredibly tender mouthful that packed with a slightly offal-esque taste. The ageing of this cut means it doesn’t have any excess water in it, leaving nothing but that pure beef flavour, the way the farmer intended.

The Carcass Burger; for our burger that we do mostly during the lunchtime markets, we use a blend of aged beef and pork fat. The aged beef we get from the forequarters of beef that we buy in, which basically means, that we’re taking large parts of the beast, breaking them down ourselves and making the patties ourselves. Then, we take the fat of the pork skin, and mix if through the beef mince, making a truly unique patty that’s juicy and incredibly flavoursome.

THE KENTON

You can now find us 7 days a week, at The Kenton in Hackney. A beautiful Nordic pub on the corner of Kenton Road behind the picturesque Victoria Park. We will be running a bespoke menu, designed purposefully for both the area and the pub, consisting of traditional pub snacks, a varied steaks menu, some classics and of course a traditional (yet, not traditional) Sunday Roast – something both Egil, the owner of The Kenton, and us take very seriously, as do the people of Hackney. You can make bookings via the link in our Instagram or directly through the website www.thekentonpub.co.uk

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

DIRECTIONS

7 Days a Week

The Kenton, Kenton Road, Hackney, E9 7AB

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…
Read More
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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