We work closely with our butchers, 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.

The 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, in 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.

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All the tables in the beer garden are on a first come first served basis and can not be reserved, but you could book a table inside as a back up.

Please note that we do not have high chairs or changing facilities.

Sample menu weekdays (menu can change)

Served 17:00 - 22:00 Tuesday - Friday


Sample menu Saturday (menu can change)

Served 12:00 - 22:00 Saturdays street food style

Street Food


Sample menu Sunday (menu can change)

Served 12:00 - 17:00 Sundays


On Sundays we operate a first-come first-served policy unless you are a group of 6 people or more.

We would encourage you to come early on a Sunday to grab your table, but if you can not find a table straight away we will always look after you by the bar where you might have to wait 20-30 minutes to get seated - we do amazing Bloody Marys!

But if you are a group of 6 people or more please book a table from 2pm onwards - we have a couple of long tables and can take groups for up to 15 people on one of them. 

© by The Kenton

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