A chance meeting between Colin Jennings, a top restaurant chef with over 20 years of experience, and Jonny Batie, born and bred street food connoisseur, lead the pair to set up the amazing 'Bavette' after discussing the need to bring gourme…
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The steak with homemade chimichurri!
My first try of Bavette at The Financial Times Festival was pretty unforgettable. Perfectly cooked steak with homemade chimichurri is an absolute highlight!
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Chargrilled Hereford Bavette steak served with hand cut, rosemary salted fries and rocket leaves and a choice of freshly made sauces
All based around Bavette
A tower of hand pressed brisket and Bavette patty, smoky pancetta, melted Gruyere cheese topped with delicious slices of medium rare Bavette served in a soft brioche bun