When it comes to exceptional steaks, every perfect cut starts with an expert hand and at Smith & Wollensky London, that hand belongs to Sean Timoney, our resident Head Butcher (or as he modestly calls it, Senior Surgeon).
As an American steakhouse in the heart of London, we specialise in USDA Prime Dry-Aged beef, renowned for its rich marbling and bold flavour. All of our steaks whether it’s the finest USDA cuts or our beautifully matured Irish beef are dry-aged and butchered on-site, ensuring peak flavour and tenderness in every bite.
Sean brings masterful precision to each cut but also a deep-rooted passion for the craft of butchery and the story behind every steak on the menu.
️ Favourite Dish on the Menu
USDA Prime Dry-Aged Bone-In Sirloin Kansas Cut &
Swinging 28 Day Dry-Aged Irish Tomahawk
“Whether it’s for sharing or one very hungry diner these two steaks are the ultimate showstoppers,” says Sean. “It’s a perfect expression of both grass and grain-fed beef: richly marbled, packed with flavour, and outstanding when served rare or medium-rare. You’ll taste the care that’s gone into every stage of its preparation.”
Perfect Pairing
Sean recommends the Raymond Reserve Cabernet Sauvignon, a bold, full-bodied red that stands up beautifully to the richness of our premium steaks.
“An impressive wine with depth and character it complements the meat without overpowering it. This pairing never fails to impress.”
Top Tips from the Butcher’s Block
“To really enjoy the Tomahawk, make sure it’s expertly carved tableside by one of our servers,” Sean advises. “Gather a great group of friends or family, and don’t forget the sides: creamed spinach, hash brown potatoes, and a generous helping of red wine jus completes the experience.”
Insider Tip from Sean
“Leave room for dessert especially our S’mores. It’s a brilliant sharing option and the golden Graham crackers are irresistible with a glass of Sauternes. Bonus tip: don’t be shy about asking for extra crackers!”
️ Fun Fact: Sean Speaks… Back Slang?
Sean has a secret talent few know about: he’s fluent in “back slang” a hidden butcher’s language developed in the 1800s by UK market traders to talk discreetly without customers catching on.
“It’s part of our trade’s heritage,” Sean says with a smile. “You’d be amazed how useful it still is today!”
Next time you dine with us, remember: every steak has a story and Sean’s expertise is behind every single one.
