A STEAKHOUSE chain with a site in Swindon won a prestigious accreditation for its great steak.

The Craft Guild of Chefs awarded Miller & Carter the Masters of Steak honour for its dedication to serving quality meat.

The accolade now appears on menus in the Drove Road restaurant to prove that it adhered to 10 dedicated claims of excellence that the guild proclaims to deliver the best steak experience.

These include the way cattle is reared from traceable farms, how the steaks are butchered, aged under professional supervision then cooked and hand-cut by award winning butchers.

Miller & Carter operations director Sue Walsh said: “Receiving the Masters of Steak accreditation is an incredible moment for us. Having our combined efforts recognised by the ultimate chef experts is something we’re very proud of.

“Everything we do amounts to delivering quality steak for our guests and we thoroughly hope the people of Swindon have the best experience possible.”

Craft Guild of Chefs managing director Andrew Green said: “We are very excited to be working with Miller & Carter on its exceptional steak range.

“After having the chance to explore every aspect of these first-class steaks, from the way the cattle are reared, to how the steaks are butchered, aged and cooked to perfection, we have awarded them our Masters of Steak accreditation.

“The steps the company take are testament to its passion and devotion for offering guests an indulgent steak experience.”

The accreditation will be reviewed annually and applies to all of Miller and Carter’s British & Irish steaks. If the steakhouse’s standards dip and it later fails to meet the guild’s 10 claims, the honour can be withdrawn.

To ensure these high standards are maintained and the steaks still deliver on taste, mystery dining will be carried out at different Miller and Carter restaurants every month along with an annual taste test by the Craft Guild of Chefs. The guild’s aim is to increase standards of professional cooking through greater awareness, education and training.

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