At Cocina, every aspect of the dining experience is steeped in tradition, craftsmanship, and expertise. Our steakhouse offers a wide variety of prime cuts to satisfy every palate. From the careful ageing of premium beef to the artistry of charcoal grilling, each dish is presented as a true celebration of meat. Every stage of the journey, from farm to flame, reflects a deep respect for quality ingredients and the time-honoured traditions that bring them to life.
Aged to Perfection
The journey begins with the dry-ageing process, where each cut is carefully matured for a minimum of 30 days inside a state-of-the-art DRY AGER® Fridge. With temperature, humidity and airflow precisely controlled, the meat develops a tenderness and depth of flavour that cannot be rushed.
As moisture slowly evaporates, the beef gains a concentrated richness that defines the distinctive flavour of dry-aged steak. The patient process transforms fine cuts into extraordinary ones, rewarding dedication to time and precision. The DRY AGER® cabinet is prominently displayed on the restaurant floor, adding a sense of drama to the dining experience. At Cocina, guests are invited to engage with the team, discovering the carefully curated selection and learning how best to savour these aged steaks.
The Josper Advantage
Cooking is elevated by the charcoal fire Josper Grill, a Spanish innovation renowned among the world’s best Chefs. The grill imparts a delicate smokiness, locks in natural juices, and enhances the meat’s succulence. At Cocina, the Josper does more than cook; it transforms. The intense flames quickly sear the surface of the meat, locking in juices while creating a delicate crust infused with smoky aroma. Inside the beef is tender, juicy and fragrant.
The Josper Grill, combined with dry-aged steak, creates an unparalleled dining experience. The steak is not only tender but also rich in flavour, elevated by the Josper’s smoky, chargrilled notes. Together, they deliver a unique and memorable steak experience found nowhere else.
From Farm to Flame
Quality starts at the source. At Cocina, we are proud to feature the finest Belted Galloway, a rare breed of cattle raised right here on Walton Lodge Farm Estate. Our Farm-to-Table philosophy ensures traceability, sustainability, and an uncompromising standard of excellence. Cocina delivers an experience where time-honoured techniques and exceptional flavours come together in every bite.
From our grill to your table, view our menu here.
Book Below using ResDiary or call our friendly team on 01246 245999.
Dry-aged steak is beef that has been carefully matured in a controlled environment for a set period of time. At Cocina Steakhouse at Casa Hotel in Chesterfield, selected cuts are aged to develop deeper flavour, tenderness and a more concentrated beef taste.
Steaks at Cocina are matured for a minimum of 30 days in a specialist dry-ageing cabinet, helping develop both flavour and tenderness.
During the dry-ageing process, moisture gradually leaves the beef and natural enzymes begin to break down the muscle fibres. This results in a steak with a richer, more concentrated flavour and a more tender texture.
Steaks at Cocina are cooked using a Josper Grill, which combines the intensity of a charcoal grill with the control of an oven. This helps create a charred exterior while keeping the meat juicy and full of flavour.
Cocina uses carefully selected beef, including Galician beef and locally sourced beef from Walton Lodge Farm, reflecting the restaurant’s focus on provenance and quality.
The steak selection can include cuts such as sirloin, rump, ribeye and fillet, with availability depending on the current menu and selection in the dry-ageing cabinet.
Yes. Cocina Steakhouse at Casa Hotel is suitable for date nights, birthdays, anniversaries and special meals in Chesterfield, with dry-aged steak, wine and a relaxed restaurant setting.
Cocina Steakhouse is located inside Casa Hotel in Chesterfield, Derbyshire. Guests can visit specifically for dinner without needing to stay at the hotel.
Cocina Steakhouse at Casa Hotel in Chesterfield serves dry-aged steak, with selected cuts matured for a minimum of 30 days and cooked over a Josper Grill.