There are some things you’ll never be able to put your finger on: the smell, the taste and the texture of a steak, the price and whether it will last forever.
But for one restaurant in the UK, it’s all about the name.
Chevron has taken over the former restaurant of the now-closed Black Sheep, in Oxfordshire, as its flagship restaurant.
Its steakhouse has been renamed after the late John and Margaret Chevron, the owners, as well as their son and son-in-law.
Their son was a butcher and his wife a seamstress and they were keen to establish a restaurant in their local area of Bexleyheath, which is a good bit closer to the centre of Oxford.
Their restaurant is one of many in the area, and they plan to expand and become a full-service restaurant, which could be their bread and butter.
“We think we can be a real force in the local market and we’re really happy about that,” said John and Angela Chevron, who have been open for just over 20 years.
“It’s not about a big restaurant, it is a small family business and we wanted to make sure we were providing a good service to customers,” said Mr Chevron.
“There are a lot of great places around Oxford, and we think we have a really good place to go for a steak.”
Chevrons father and grandfather were well-known for their work in the wool industry, and the Chevron family were well known for their service and quality.
Their family have owned the restaurant for 50 years and have built a strong reputation for quality and service.
“They’ve been really good to us,” said Angela Chevron.
The restaurant has been named after the couple, but it’s also been the venue for many of their friends and colleagues, who were there to celebrate their 50th wedding anniversary.
“I was really proud to have the restaurant named after my grandfather and my dad, and it’s just a really fitting name for this restaurant,” said Mrs Chevron.
It has been dubbed the Chevron Steakhouse, after the family’s original restaurant, and has been in the family for generations.
The Chevron Steaks, which include steaks from the Red Rooster and the Berkshire, will be open for lunch and dinner from Monday until September.
It is one thing to be able take your own food, but another to be part of the family tradition, Mr Chevron said.
“The steak is the last thing you want to be in a restaurant for,” he said.
Chevalley, a father of three, was born in the village of Chilis in Oxford, in County Durham, and was the eldest of five children.
The family moved to Oxford when he was five, and eventually built a large family business.
He started as a butcher, then moved to the nearby village of Brixham, and after two years, he moved to Bexford, where he started his own butcher shop.
“He worked all the time.
He was always busy.
He worked all day, he worked all night,” Mrs Chevron said, before the family moved again to Oxford in 1951.”
My father died when I was six, and my brother and I had a few children by then.
We were always busy,” she said.
The name Chevron Steacks name reflects the family heritage.
“His grandfather was a local farmer who had a large farm, and he used to bring the cattle out from his farm to feed his family.
They were called Chevron Steacs,” she added.”
So my mother and I just picked up the family name and it just kind of stuck.”