AIL talks to MASH's Peter Trauboth

MASH co-owner Peter Trauboth talks us through setting up a popular Danish steakhouse in London
AIL talks to MASH's Peter Trauboth picture

“Following a star-studded launch party- Aldo Zilli and Mark Hix arrived to check out the competition, Jamelia popped by and Sophie Ellis-Bextor provided the entertainment –MASH, or Modern American Steak House to give us our full name, has finally arrived in London.

Although a bit of a well-kept secret outside our home country of Denmark, the five MASH restaurants in Copenhagen and the two outside the capital have given us quite a following on the other side of the North Sea.

It was back in 2009 when we decided that what Copenhagen really needed was a new type of culinary concept, one that would offer a real alternative to trends such as molecular gastronomy and Nordic cuisine,both so dominant at the time.

We opened MASH and in just three years its blend of modern New York-style steakhouse, imbued with informal Danish eating and drinking, has seen it become one of the country’s most successful restaurant groups.

It was always our intention to take the formula overseas. London was a natural choice and we were delighted to find the perfect location, an amazing Art Deco dining room, once an integral part of the 800-room Regent Palace Hotel, and for the last year part of a £300 million renovation programme by The Crown Estate.

No structural alterations were allowed in any part of the historic listed interior; all that we were allowed to do was change the ceiling colour to work more sympathetically with the MASH palate. Original chandeliers and wall lights were fitted with state-of-the-art lighting systems to create different atmospheres dependent on the time of day

In addition to working alongside listed elements, we also asked our design team to create a number of dramatic new features.Easily the largest of these is the helical staircase, an elegant and sweeping sculptural form which occupies the two-story entrance atrium and which provides a glamorous means of transporting our guests from ground level to the restaurant and bar downstairs.

We want our customers to enjoy a dining experience rather than just a meal or a drink. We strive to combine great food, a superb wine list comprising some 650 bins (overseen by no less than 10 sommeliers), exemplary service and a unique atmosphere.

Claiming pride of place on our menu is a selection of melt-in-the-mouth steaks. These prime cuts from the world’s finest cattle include specially selected corn-fed Uruguay Hereford beef,Danish prime beef dry-aged for 90 days and succulent Australian Wagyu. Non-steak eaters can find plenty to suit them too, from breast of guinea fowl and rack of lamb through to fillet of turbot and whole grilled lobster.

MASH also features a stylish standalone bar, offering classic and original cocktails including our legendary signature margarita made with Arette Blanco tequila, eucalyptus syrup and fresh lime, and an exclusive range of beers.

In a nod to our culinary roots, MASH offers one of Europe’s most extensive selections of bourbons, rye whiskeys and American brandies, many imported specially and in very limited quantities. Among the many highlights are Old Grand-Dad Kentucky Straight Bourbon; Pappy Van Winkle 20 Year Old Family Reserve and Woodford Reserve Master's Collection New Cask Straight Rye.

London is undoubtedly a very different market to Copenhagen but we have been absolutely delighted at how well MASH has been received.”

This article is connected to MASH
Published Dec 31, 2012