I LOVE meat, so when I was invited to The World’s End Market to experience what has been described as ‘one of the finest steaks on earth’ from world class meat connoisseur José Gordón, I jumped at the opportunity
The World’s End Market is situated on the stylish Kings Road in Chelsea in an iconic Grade 2 listed building that once housed the World’s End Pub. Today, it has been revamped in modern industrial chic style with white metro tiles, copper ceiling lanterns, black and white chequered floors and a rustic bar with reclaimed pallets all coming together harmoniously to create an intimate and inviting space. Interesting bric-a-brac lined the walls, with ceramic pots and jugs, an old wandering can and bundles of dried peppers hanging from the ceiling, all giving diners’ eyes an interesting place to rest when they’re not busy devouring the cuisine.
The José Gordón menu
The World’s End Market’s collaboration with José Gordón has resulted in a variety of delicious beef offerings on the menu including: tender cuts of Carpaccio from the Entrecôte, which is matured for 180 days in high-quality Spanish olive oil; Flank Steak from the Vacio de Buey; and Cured Premium Ox of the Cecina de Buey variety. A high quality and detailed process, the meat is dry-aged individually for at least 90 days to ensure the most succulent and flavoursome finish for a taste, texture and experience like no other.
For starters, we went for the beef carpaccio - thin strips of bright red beef seasoned with large flakes of sea salt, which is a must for any carnivore. We also had the beef tartare, which was superb with a strong garlic flavour - a true classic done well.
As we waited for our order to arrive, we enjoyed watching the barmen furiously shaking cocktails for those gathered round the bar to imbibe. After seeing several glorious cocktails being served, we couldn’t resist the temptation any longer and we sprung for a hibiscus pisco sour – one of their signature cocktails, which not only looked sublime thanks to its shocking pink colour and its dried rose petals and rosemary sprig garnish, but it was hands down one of the best pisco sours I’ve EVER had, and I’ve had a fair few pisco sours in my day!
For the mains we ordered, what else - the Ox Flank Steak aka ‘Vacio De Buey’. The steak arrived with two strips of steak, rather than one slab of meat that you’d typically get with a sirloin or a ribeye, and it had a very rich, buttery flavour. The steak was accompanied by a simple gem lettuce salad with honey mustard dressing and a side of seasonal veg, ensuring that the meat was the star of the show. For guests who aren’t crazy about beef, they also have a great selection of fresh fish that you can choose from.
We loved the laidback vibe and we were especially impressed with the cocktails. It’s definitely a great date place for carnivores looking for a chilled evening!
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There's nothing more delicious in life than indulging in a sensational meal.