6 minute read
Mahoney’s Steak House Turkish
FIRING ON ALL CYLINDERS
Mahony’s Steakhouse is setting Glasgow alight with it’s sizzling new take on the steakhouse concept.
Turkish born Mahony Akkurt knows a thing or two about steak. He also knows a thing or two about the catering trade, having launched a network of successful cafés, kebab shops and Italian restaurants since arriving in the UK just over 20 years ago.
But it’s his newest venture: an open fire grill steak house with a temping Turkish twist in the north of Glasgow, of which he’s most proud. So proud in-fact that the ultrastylish wood-clad establishment in Bishopbriggs has his name above the door.
Mahony’s Steakhouse in Bishopbriggs first opened for business in 2017 – and (lockdown times aside!) diners have been passing through the classy glassclad entrance in greater and greater numbers ever since.
“I’ve been in the catering business for more than 20 years and owned and operated a variety of different types of outlets but it’s always been my dream to open a proper restaurant that would offer diners a real experience to remember,” Mahony says.
And judging by sizzle and spit of flames from the steak-charged open grill and the even louder roar of happy diners, he’s certainly achieved that.
“This project has been at the back of my mind for a great number of years, it was something that needed a great deal of careful planning because it had to be right.
“I was always very clear on the type of look and feel that I wanted to achieve and I knew that getting there would require a lot of time and money – it wasn’t something to rush.”
Mahony’s careful and considered approach to the steakhouse design saw him travel to Turkey on numerous occasions in a bid to source an array of authentic fixtures, fittings and equipment, with which to bring his dream to life.
“The restaurant needed to look, feel and smell the part. From the counters to the grill covers, pizza ovens,
THE LOWDOWN
MAHONY’S
Outlet Mahony’s Bishopbriggs, Glasgow Format Steakhouse Covers 130 Owner Mahony Akkurt Time as a caterer 20 years Staff 14
lighting and beyond, everything had to be perfect. I spent weeks visiting different factories in Turkey to ensure that we only had the best.
“A great deal of the fixtures and fittings were made bespoke, including the restaurant’s burned wood signage and stunning copper-plated oven. And what he couldn’t have made, Mahony created and crafted himself.
“I had a very clear vision of how I wanted the interior lighting to look so I decided to design and make it all myself - with the help of an electrician of course!
“It was an exhausting process because so much of it was done from scratch and required such a high level of input from me personally. I was literally working night and day in the months leading up to opening. It was my dream, it was my name above the door so it could be nothing less than perfect.
“Fortunately I had a great support network of people to call on and of course I had Booker who I had been working with for years as a result of my previous businesses. “Quality produce had to be at the heart of it all – the steaks had to be the best.
“I went to Booker and asked them: ‘what’s the absolute best steak that you do?’ I was more than prepared to pay a price premium for the absolute best. I explained my vision to them; the fact that I wanted to do something unique and really special and they listened with open ears and genuine excitement.”
“All of the steak comes from Booker. We get two deliveries a week and that includes pretty much all the other produce for the restaurant. I do tend to visit my local branch at least once a week too though.
Nothing beats an in-person branch visit, it’s always good to see the range for yourself and talk with the butchers and other staff about trends, pricing, whatever you want.
“I particularly like the Blackgate steak range, it comes to me at 28 days aged and then I age it further myself.
“I know my steak, I’m a perfectionist and when we were designing the restaurant, I knew that having my
MAHONY S SPECIAL BOARD
A CUT ABOVE
Quality is everything, especially when it comes to steak
PICTURE PERFECT
Presentation is crucial, a plate needs to look as good as it tastes
BE REAL
Authenticity is so important and diners can see it for what it is. Don’t be tempted to cut corners own dry ager would take our offer to the next level.
“Like most things in here, the dry ager also had to be custom-made so as to work with the size of the restaurant. It was a four-month wait for it to be crafted but boy was it worth it!”
In addition to propelling the meat’s flavour and tenderness to next-level excellence, the dry-ageing fridge also serves as a key feature of the restaurant and is one of the first things that diners see when they enter.
“It’s clear from the moment that our diners walk in that this is a place that is serious about steak, serious about quality and serious about ensuring that they leave
utterly contented and wanting more.
“We do all different kinds of steaks from Bone-InRibeyes, T-Bones, Tomahawks, Filet, the menu is very large.
“Chateaubriand is also really popular, we use the Blackgate meat for that dish. It comes to me from Booker already aged by 28 days but then I put it in my dry ager for another two weeks.
“I also butcher a lot of the meat myself, much of it comes to me whole from Booker and I then prepare it. It’s something I love to do and I’m very particular about it. “I’m also the lead grill chef, cooking the steaks is another real passion of mine, the fire, the smoke, the smell, it’s amazing. The diners know that it’s me cooking for them and I think that also adds to our uniqueness.
“I have also created a couple of signature dishes which are very popular. The Rob Roy Steak is a homage to our Scottish heritage and features a 5oz fillet, topped with a slice of haggis, topped with another 5oz fillet and a slice of black pudding on the top.
“Another popular signature dish is the Mahony’s Tower. It’s a tower of steak, featuring a slice of toasted bread, a 5oz fillet topped with a jumbo king prawn which is then followed by another 5oz fillet, topped with shell on prawns and a creamy saffron sauce.
“Both are incredibly popular especially for special occasions. As a restaurant we attract a huge amount of celebration trade. Every weekend over the Friday, Saturday and Sunday we probably host around 20 birthdays.
One Saturday in 2021 we hosted 25 birthdays, it was incredible and I think it speaks volumes about the type of establishment we are and how well we have been received.
SPECIAL DELIGHT
MAHONY’S
TURKISH TWIST
