Beast & Field fills bellies with pasture-raised, heritage breed meats and rustic skin-on chips, grilled over coals and served simply with house-made sauces. Their signature dish is the 28-day dry-aged bavette steak from the Dales, paired with fresh chimichurri and skin-on chips.
Previously known as 28 Well Hung, Beast & Field was hailed by The Independent as serving “exceptional food with ethics at their core.” They’re part of a global movement to regenerate one billion hectares of grassland by 2025, supporting British native breeds raised on grasslands through regenerative farming.
Whether it’s steak & chips, grass-fed halloumi, or a combo plate, Beast & Field proves that ethical eating can be simple, fun, and delicious.
Our Story
Led by big griller Gary and his crew, Beast & Field began with a mission to make great steak and ethical eating accessible to everyone. With roots in regenerative farming, they’ve partnered with trusted farms to serve beef that’s not only mouth-watering but also better for the planet.
From the smoky grill to the plate, Beast & Field keeps it straightforward: good food, done right. No fuss, just quality meat, crispy chips, and vibrant chimichurri — all served with a smile. They’ve built their reputation at London markets by combining sustainability, flavour, and fun in every dish.