(AD-Gifted: I was invited to sample some of the wines and steaks on offer at The Chop House, Bruntsfield).
The Chop House is one of my favourite Edinburgh steak houses. I spent Hogmanay at their Bruntsfield restaurant (they boast 3 now, the other 2 are in Leith and at The Arches on Market Street). Their Bruntsfield one is a mere 12 minute walk from my house and it’s great to have fabulous steak pretty much on your doorstep!
Last night my boyfriend and I attended the Chop House Bruntsfield and we got to sample 3 of their best steaks on offer: Rump, Rib-eye and fillet. These were accompanied by their perfect wine partner hosted by Becca who is the bar manager at the Market Place restaurant.
First up, Becca introduced us to the rump steak accompanied by red wine ‘Le Bosq’ a smooth, fruity wine easy on the palette for sipping away at, it complimented the rare-medium cooked rump beautifully. The flame-grilled char of the sides of the steak were a smokey contrast to the succulent inner more rare part of the steak, it was heaven to eat a steak cooked so well.
We moved on to the gorgeous full-bodied Salentein, an Argentinian Malbec that packed a punch with its depth. This complicated the rib-eye which was cooked medium-rare with flecks of fat speckled throughout, this was my favourite steak of the evening. Becca also mentioned the partnerships with their local butchers to ensure traceability and sustainability of the beef used in the Chop House and how Himalayan salt is used to break down the enzymes of the meat to enhance the flavour.
Lastly we tried the fillet steak served with a Californian Pinot Noir – Meiomi, it had a subtle berry flavoured sweetness to it which made it very enjoyable to drink and it was probably my favourite wine of the night by a whisker, as all the wines and steaks were phenomenal. I really appreciated Becca’s knowledge on both the wines and steaks and what worked well together, she was right on every occasion! As one of my favourite Edinburgh restaurants, there’s no doubt I’ll be back eating here soon, I’ve yet to try the Market Street restaurant to I suspect that will be where my next booking lies. I’ll definitely be using the knowledge of the Chop House staff more in future when picking a wine to go with my steak, instead of sticking to what I think I know.
Tuggy Tucks In 