Last night at the London Lifestyle Awards, MASH steakhouse was awarded London Restaurant of the Year 2013.
The London Lifestyle Awards showcase the best businesses, people and places- and the fantastic achievements within the lifestyle industry that contribute to making London the exciting cosmopolitan it is. The awards party at The Troxy, on 23rd October, was a star-studded event with the many movers and shakers of London in attendance.
MASH was delighted to be voted, from the 17 entries as London Restaurant of the Year, as Peter Trauboth, Director of MASH, commented:
“We are so proud having been in London less than a year, it’s truly amazing. MASH is a large theatre performance, where guests enjoy each scene that appears on stage. Because all the elements – the actors, the atmosphere, lights, sound and other people behind the scenes – come together as one entity on a higher level. An experience.”
The award signifies a great achievement for MASH and adds to a growing list of accolades they are proud to have earnt, including Decanter best award of excellence and Tatler’s finalist best wine list of the year 2012/2013.
In 2013 MASH brought its steak specialism to our Capital from Denmark, serving a wide variety of steaks carefully sourced from all over the globe, hanging and dry-aging on site according to flavour. Their specialties include 70 day dry-aged Danish steak, ‘Kobe-style’ Australian beef, corn–fed beef from America and specially selected Uruguayan meats, accompanied as all good steak should be, by wines from MASH’s extensive wine list, curated by award winning sommelier Christian Thorsholt Jacobsen. The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
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