Beast

Tucked into a discreet basement at 3 Chapel Place just off Oxford Street in Marylebone, Beast launched in April 2014 from the team behind Burger & Lobster and Goodman steakhouses. The concept centers on two premium proteins: live Norwegian red king crab shipped from the Barents Sea and kept in floor-to-ceiling tanks, alongside global beef selections dry-aged in-house. This focused approach elevated the venue to cult status among carnivores, blending theatrical presentation with straightforward cooking. Over a decade later, Beast remains a draw for indulgent feasts, attracting groups for celebrations or bachelor parties in London’s competitive dining landscape.

An elevator descent reveals the dramatic entry: tanks of massive king crabs on one side, hanging Nebraskan steaks on the other. The dining room unfolds as a vast, candlelit cavern with long communal banquet tables seating up to six feet across, encouraging shared platters amid rustic stone walls and industrial accents. Hundreds of candles cast flickering shadows, creating an intimate yet cavernous feel that starts subdued and grows animated as the room fills. Staff in sharp uniforms guide the experience, explaining sourcing and performing tableside finishes, while the soundtrack stays low-key to support conversation. The layout suits larger parties, with noise rising on weekends from lively groups—perfect for bachelor parties transitioning to nearby West End nightlife.

The menu revolves around feasting-style portions of crab and steak, supplemented by select starters and sides. Norwegian king crab arrives whole or in legs, steamed or grilled for natural sweetness, often market-priced around £100-150 per kilo depending on size. Beef options span USDA Nebraska bone-in ribeye or sirloin (150-day corn-fed), Lake District grass-fed equivalents, Irish or Australian chateaubriand, and premium Japanese cuts like A5 Sakura Wagyu fillet or Tajima-gyu Kobe sirloin—ranging £50-200+ per portion based on weight and grade. Starters include hand-dived Orkney scallops, Japanese Wagyu tataki, or lobster tacos. Sides feature truffle chips or seasonal vegetables. The Beast Experience, a six-course set menu, runs £170 per person. Cocktails, such as signature Blimey or Mexican Widow, hover £18-22, backed by an extensive global wine list.

Expect £300-500+ per person for a full spread with drinks, reflecting the luxury sourcing and portion scale among London’s upscale restaurants. The investment delivers in ingredient purity and communal spectacle.

Dinner reservations book weeks ahead, especially for peak times or larger tables. MyRSVP.com manages VIP table reservations at exclusive London venues like Beast, securing prime communal seating or private arrangements for groups. Tailored for bachelor parties, we handle extras from transport coordination to seamless connections with nearby clubs. In a city abundant with steakhouses, Beast distinguishes itself through its primal focus and underground drama—book via MyRSVP.com for priority entry and customized plans.