The Bite Magazine - Autumn/Winter 2022 - Issue 32

HeliotSteakHouse bitecuisine Jada Brookes dined at Executive Chef Ioannis Grammenos’ Heliot Steak House at the Hippodrome Casino London, which offers the best USDA prime steaks in town. I nside the bustling Hippodrome Casino London in busy Leicester Square, the two-level Heliot Steak House, over- looking the casino floor, offers gour- met USDA prime steaks aged to develop tenderness and flavour with a selection of toppings and sauces. Voted the Best Steak in London and triple award winner of Best Casino Restaurant at the British Casino Awards, Heliot Steak House is a West End legend. Executive Chef and Meatologist™ Ioannis Grammenos revises the menu every three months and adds delectable specials week- ly. He is also constantly developing season- ally-led menus centred on premium cuts of steaks. Other items include fish, lamb, chicken, pasta and vegetarian dishes. With over two decades of culinary experience, the cooking sensation who grew up in Kouram- ades, a small village in Corfu, Greece, deliv- ers his acclaimed cooking prime steak spe- cialism in the heart of the West End. Grammenos watched his father, mother and grandma cook outside on the BBQ or inside with a massive fireplace from age five. "My grandfather also used to take me to the forest and teach me about mushrooms, wild garlic, wild thyme and how you can prepare them to develop different flavours and marinate the meat," he told World Steak Challenge in 2021. He noticed meat chang- es through the fire's temperature and how it tastes and smells, which trigged his passion and put the fire in his soul about steak. Interestedly, the Executive Chef eats steak ten times a week. His favourite cut is sirloin, Restaurant Review