Your brief work history:
I have been in the hospitality industry since 2008! I have worked in a plethora of restaurants ranging from cuisine based on healthy food, chain restaurants, and a Michelin starred contemporary Japanese restaurant.  

How long have you been with us?
Since the beginning of 2015!

What do you love most about your job?
I love our regular customers, my colleagues, our quirky restaurant and of course the delicious steaks!

What’s your favorite thing on our menu?
Chateaubriand for two to share (or for one as it melts in your mouth!).

How do you like your steak?
Medium-Rare! 

Your brief work history: 
I have been working in hospitality since 2008 from the age of 16, in bars and restaurants around the Bristol area​!

How long have you been with us? 
I've been working for SOTA since May 2018​.

What do you love most about your job? 
I love all the people I work with and it's so great to have such strong relationships with our regulars​. 

What’s your favorite thing on our menu? 
Fillet steak - it’s the most tender steak ever​!

How do you like your steak? 
Medium-Rare

Your brief work history: 
I have been Chef since 2006, classically trained with a passion for food that will never end. I especially love French, English and Italian cuisine. 

How long have you been with us? 
I have been with Steak of The Art since 2016. I started as sous chef and progressed to head chef. 

What do you love most about your job? 
The freedom of creating new dishes and experimenting with new flavours. 

What’s your favorite thing on our menu? 
 It's a toss up between the 400g rump, and the Chateaubriand; good quality meat and full of flavour!

How do you like your steak? 
Always medium-rare!