Friday, 15 June 2018

FOOD AND DRINK: MILLER & CARTER STEAKHOUSE DONCASTER SHARING EXPERIENCE

Steak is undoubtedly one of my absolute favourite meats. Decent steak that is. Fillet has to be my all time favourite cut, followed closely by rump along with all the trimmings and sauces. For me, meals don't get any better than that. Which is why Miller & Carter is one of my go-to restaurants for any kind of special occasion because as far as steakhouses are concerned, they have it pretty much nailed on perfect. You'd be forgiven for thinking that because it's a chain of restaurants that they will have compromised on quality one way or another but I can absolutely say the one in Doncaster is second to none. 

I have been previously but my most recent visit was with my boyfriend as a little celebration of it being a year since we met so effectively it was a bit of a treat date night. We decided before we got there that we were going to try the chateaubriand which neither of us had ever had before but I'd personally heard really good things about it from friends.

The overall experience from setting food into the restaurant to the end of our meal was so enjoyable and the food was absolutely amazing so let me get on with some food pics. (Note: I didn't take my 'proper' camera because in all honesty I didn't expect to take photos or indeed write about it but after leaving I really wanted to share my experience. The lighting isn't brilliant for photos but it is however very fitting for the feel of the restaurant.)


We started with the Taster Board which was beef & bourbon meatballs, sticky chilli-hoisin glazed chicken & duck wings, beef barbacoa mac & cheese, hand-cut nachos, buttermilk ranch dip and garlic bread. The mac & cheese really was something else. I'd never thought of putting beef with it but it really, really worked. Beef barbacoa is a little bit like pulled beef; really slowly cooked and then shredded and it comes with a number of the starter dishes but I can highly recommend it with mac & cheese. This sharer is perfect for two people, in all honesty I wouldn't particularly want to share it with more but you could probably share it between 4 as there was 4 of everything that could be portioned. 


Then the main event. The Chateaubriand which is a cut from the beef tenderloin which we had medium rare. It was absolutely delicious and came served with 2 portions of fries, 2 onion loaves (Miller & Carter's version of onion rings), 2 lettuce wedges with dressing and 2 steak sauces. To look at the board you may think it doesn't look like there's that much but trust me that piece of beef was thick! It was perfectly cooked and so tender. We would normally go for a fillet each but this didn't disappoint at all and it was really quite a nice experience to share it together. Another thing I must mention because it was so tasty was the beef dripping steak sauce. It is absolutely unreal. I'd never had it until tonight because whenever I thought beef dripping I just thought of a lump of lard and it made me wonder what I'd get if I got that steak sauce but it's actually a really rich, meaty, beefy gravy. I don't know what they do with it to get it to taste like that but it is so good!


I think because we'd saved ourselves all day for what we knew would be a huge meal we were able to fit in a pudding. Again we shared each one but I went for the banoffee pie and Kev chose the fresh berries and strawberry meringue. My personal preference was the banoffee and I think Kev would agree. The portion sizes were perfect and you could taste every little part of the banoffee pie from the biscuit base, to the toffee, to the bananas... so good!! The berry desert was also quite nice but in all honesty I would have preferred another scoop of the strawberry and prosecco sorbet instead of the meringue which was a little bit hard. 

Overall I cannot rave about Miller & Carter enough. They have restaurants all over the UK which you can find on their website and although I obviously can't speak for every restaurant but I can say that the Doncaster (Bessacarr) branch is top notch; the staff, the food; brilliant. One tip I do have though is that if you're going on a Friday or Saturday night make sure you book otherwise you run a very high risk of not being able to get a table!

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