Greig's, in the heart of Mayfair, a mere nightingale's trill from Berkeley Square, lays claim to the reputation for serving the finest steaks in London. For over half a century, long before the present day emphasis on properly hung, possibly organic, meat, the cognoscenti quietly made their way to 26 Bruton Place, confident in the knowledge that once there they would find well-cooked, coal-grilled Scottish beef, beautifully presented and served with elegance and charm. In some ways you could say that Greig's has been one of the best-kept culinary secrets in London's West End, where competition at every level is razor-sharp.

There are three beautifully oak-panelled dining rooms, and in passing let's be clear we are talking about the real thing, creating rooms in which the well bred would feel at home and the rest of us would feel, well, flattered. All of these rooms are available for private hire and seat up to 40, 18 or 10 guests respectively. Normally no hire charge is made and set menus are available on request.

For everyday customers there are four menus offered; the lunch, pre-theatre, canapé and the à la carte. As so often happens lunch and pre-theatre suppers are often taken at the run, though this is certainly not obligatory at Greig's, and the menu is geared accordingly. The value offered is nothing short of incredible, starting with two courses and service at £9.95 and topping out with three courses, coffee and service at £16.95.

For starters there could be avocado vinaigrette, a mixed salad or soup of the day. Main courses might be drawn from amongst cottage pie, 8 oz rump steak and whole baby chicken, followed by crème caramel or chocolate mousse.

Moving to the à la carte, Greig's has made its name through its handling of grills, so no risk of any disappointment here. From 16oz Scottish sirloin the story is linked to the contentment that stems from complete enjoyment. Some English beef is also used and the customer is left in no doubt about country of origin with every meat dish. Lobsters weigh in at 16 oz, and tiger prawns can be taken on their own or as part of the excellent surf and turf dish.

A cheeseboard of fine British and French offerings sits well with the menu overall, and puddings are simple and designed to complement the full effect, with raspberries or strawberries or, say, a chocolate mousse.

The wine list so carefully built up over the years is most unlikely to disappoint, with good wines by the glass, including a decent champagne, amongst the house list and sound choices from the main. There must be many who have not heard of Greig's until now and the sensible thing to have done would have been to keep mum and enjoy, but hey! there are livings to be earned.

If you want further information about all that Greig's has to offer, a visit to their highly informative Website is recommended.