WITH CVETA DUKOVSKA, MANAGER
SMITHFIELD BUTCHERS' XMAS PARTY
ABOUT THE BOUNTIFUL COW
In 2004 Roxy Beaujolais, proprietor of the ancient Seven Stars in WC2, found a 1960s pub elsewhere in Holborn and turned it into what the world needed:
A public house devoted to beef serving the finest steaks and burgers, at unbeatable prices.
From the start, our steaks were tender and juicy, and—as a primary consideration—full of wonderful flavour. Our burgers were so good (not to mention big) that they had to be called Bountyburgers.
In the years since then, many other London steak houses—mostly snootier—have come down the pike. (In truth some of them are not bad. We toyed with the idea of founding a society of fine steak houses to be called The Siblinghood of Sizzle.)
Like us, they all featured aged beef. Some promoted well-known cattle breeds such as Charolais and Wagyu, or native regions, or grain feed over grass and silage, or vice versa.
We disagree with those approaches. We adhere to what for us were our first and are still, seems to us, the best principles.
What’s at steak for us are two things equally: the incomparable taste of superb beef, and terrific value for our customers.
Our unique buying proposition is the assiduous markening skill of our manager, Cveta, whose long-running experience and early-hours charm with some adoring Smithfield Market butchers lands her the best aged beef that can be had, day after day, year after year.
The Smithfield Market butchers’ own judgement is expressed by the fact that they’ve had their Christmas parties at The Bountiful Cow since 2011. Can there be a better testimonial?