Sandwiched between the Geilgud and Sodenheim on Shaftesbury Avenue, Macellaio RC brings a touch of Italian theatre to the heart of Soho. Known as Il Teatro della Carne – the theatre of meat – this restaurant celebrates craftsmanship, provenance, and passion in equal measure. Their butchery masterclass offers a front-row seat to that philosophy, providing an insider’s view of how top-quality meat is sourced, prepared, and celebrated. We sent our Wellness Editor, Anji McGrandles along to experience the butchery masterclass at Macellaio RC Soho.
From the moment you walk in, there’s a sense of occasion. Sides of Marango beef are showcased behind glass like artwork, softly lit and perfectly aged. The restaurant hums with warmth and the faint aroma of seared meat. Glass of chilled Italian white wine in hand, we’re introduced to the evening’s expert: Jay, Macellaio’s butcher, whose enthusiasm for his craft is instantly infectious.
A Butchery Masterclass in Craft and Provenance
The demonstration begins beside our table. No aprons, no chopping boards, no pressure to perform, just the chance to sit back and watch someone who truly knows their work. Jay talks us through each cut of beef, explaining how different muscles cook, what makes the perfect steak, and why the simplest cuts are often the most rewarding. As he works, his knife slides through the meat, all the while sharing snippets of information and tips for us to take back to the kitchen.
Macellaio sources its beef from a farm in the Lake District, and when it comes to working with suppliers, the restaurant is choosy about who they partner with. Jay explains that, before working with the farm, he spent time there learning more about the environment and how the cattle are reared. The emphasis is on welfare and sustainability, and farming partners are selected not only for quality but for how well the animals are cared for. It’s a reminder that good meat begins long before it reaches the butcher’s block.
From Demo to Dinner Table
Once the demonstration ends, it’s time to eat. For starters, we get to work on preparing our own beef tartare, mixing finely chopped Marango beef with olive oil, seasoning, sherry, shallots, anchovies, gherkins, ketchup, and a touch of mustard. It’s fun, simple, and tastes unreal. The flavours are sharp and balanced – the richness of the beef lifted by the salt of the anchovies and the tang of the gherkins. The sherry adds a soft sweetness, while the mustard brings just enough heat to tie it all together, emphasising that simple, quality ingredients are king.
Next comes a delicate beef carpaccio, sliced paper-thin and dressed with oil and Parmesan. While my date and I are tucking into our starters, the chef heads back to the kitchen with the cuts of meat to prepare our main course.
Then the main event: steak cooked to perfection, accompanied by triple-cooked truffle chips that deliver an audible crunch, a crisp green salad, and honey-glazed carrots so tender they almost steal the spotlight. Each course is paired with Italian wines that complement the richness of the meat without overwhelming it.
Dessert rounds off the evening. Macellaio’s take on tiramisu is light yet indulgent, and, according to my date, the best he’s ever had. Alongside it comes a soft, warm brownie cake that manages to be both chocolatey and satisfying without being heavy.
Why Macellaio RC’s Masterclass is Worth Booking
What makes this experience so enjoyable is its balance. You get the insight and theatre of a masterclass without the hard work. You learn about quality, provenance, and preparation while relaxing over excellent food and wine. It’s as much about appreciation as it is about indulgence.
You come for the steak but leave with a new respect for the people and process that make it exceptional.
The Butchery Masterclass at Macellaio RC Soho, is approx. 3hrs, From £120 per person (includes wine pairing).
