Hawksmoor

Hawksmoor Sustainable steak and seafood restaurants | “Flawless. The best steak you will find anywhere.” Giles Coren, The Times

Hawksmoor Spitalfields - 157a Commercial Street, London, E1 6BJ Tel: 020 7426 4850

Hawksmoor Spitalfields Bar - Tel: 020 7426 4856

Hawksmoor Seven Dials - 11 Langley Street, London, WC2H 9JG Tel: 020 7420 9390

Hawksmoor Guildhall - 10 Basinghall Street, London, EC2V 5BQ Tel: 020 7397 8120

Hawksmoor Air Street - 5a Air Street, London, W1J 0AD Tel: 020 7406 3980

Hawksmoor Knightsbridge - 3 Yeom

an's Row, London, SW3 2AL Tel: 020 7590 9290

Hawksmoor Borough - 16 Wi******er Walk, London, SE1 9AW Tel: 020 7234 9940

Hawksmoor Manchester - 184-186 Deansgate, Manchester, M3 3WB Tel: 0161 836 6980

"The best steak I have eaten in this country. If it was a person, you'd want to put a big smacker on its lips, possibly even marry it!"- Jay Rayner, The Observer

19/06/2026

The big birthday countdown has begun.

Twenty years ago, Will and Huw opened the restaurant they wished already existed.

The philosophy was simple: source the best beef and cook it with care.

As Hawksmoor grew, so did the ambition: to look after the planet and the people around them – their teams, suppliers, communities and guests.

Today, Hawksmoor is bigger than either Will or Huw imagined, but the values remain the same.

Work hard, be nice.

It’s been a pleasure sitting down with them to talk about what matters most at Hawksmoor, 20 years on.

18/06/2026

D’you remember the Kimchi Burger?

It became one of those dishes that took on a life of its own.

This was the late 2000s and kimchi wasn’t exactly a supermarket staple then. So it developed this fun mystique that just captured people’s imagination.

It was so populat that it eventually earned a place in our recipe book, Hawksmoor at Home (which is still very much available).

Maybe we should bring it back?

18/06/2026

The good news?

Our kitchens are far from dead ends.

We make a point of giving people the support and opportunities they need to build a meaningful career as a chef.

There isn’t a magic number of years that gets you to the top.

But if you’re ambitious, willing to learn and prepared to graft, we’ll help you get where you want to go.

Geat chefs aren’t made overnight.

17/06/2026

MARK YOUR CALENDARS

On Monday 29th June, for one day only, we’re throwing it back to 2006 prices.

Our new Classics Menu, a 20th year celebration of the dishes that made Hawksmoor, Hawksmoor, will be available for just £45. Yep.

You regulars can probably guess what’s on it, but just in case:

🐚 Roasted scallops
🥩 Longhorn ribeye
🐟 Anchovy hollandaise
🍮 Sticky Toffee Pudding
🍺 Shaky Pete’s Ginger Brew

Plus, Our Queen of Puddings has made a new pud to mark the occasion. It’s like The Grand Rocher, reimagined as a birthday cake. Chocolate, hazelnut, gold leaf. And good grief is it good.

Bookings go live this week, on Friday 19th June 2026.

One small catch though, bookings will be exclusive to our database. So, if you’re not signed up, now might be the time.

Available at £45 for one day only, across all our UK Hawksmoor’s.

Link in bio to get on the list.

18/05/2026

This is the interesting reason why 👇

Because there’s a funny little danger zone with salting steaks.

Immediately before cooking? Great. Overnight? Also great.

But salt it 30mins before and the steak begins to sweat. Moisture gets pulled to the surface, the outside goes damp and it can steam a little.

Not great when you’re in the business of forming a glorious crust. (That’s part of the reason we insist on dry-aged steaks, too.)

So Chef Matt’s on the money – as usual!

17/05/2026

How to make the perfect gravy for your Sunday roast.

“Loads and loads of bone marrow.”

That’s the magic (and final) ingredient in our gravy. But first:

🧅 We sweat some shallots, then reduce Madeira wine down till it’s almost gone.

🐄 Next is quality veal stock, lots of punchy English mustard and a handsome dollop of butter.

🦴 An avalanche of bone marrow is then whisked in to create umami nirvana.

You simply cannot have our Sunday roast without it.

16/05/2026

The Hawksmoor our teams love most. Why?

There’s a glamour to Seven Dials.

Its glitzy history helps – Royals have dined here – and we regularly host famous names. But also it’s in the beating heart of Theatreland.

We love the rhythm of the place. Guests piling in before curtain-up. Martini-fuelled post-show debriefs. Big celebrations and sharing steaks.

And did you know…

Seven Dials was once a hotbed of gin houses in the “Gin Craze” of the 1700s? Our gin-based Shaky Pete’s Ginger Brew (invented here at Seven Dials) is nearly as infamous.

15/05/2026

An average cookbook⁉️

You couldn’t make a bad one if you tried, .

Let’s just remember this is the same gal who...

Frequently locks herself in an underground kitchen with little more than a fond ‘90s memory, some loud music and a rolling pin, only to rise with a dessert that induces smiles across continents.

Her book-writing era will come, though, and we’ll make sure you’re the first to know when it does.

Till then, come and try her latest obsession at your local Hawksmoor.

13/05/2026

Imagine the stories Matt has to tell.

Marco’s restaurants were one of the last great old-school brigade kitchens before celebrity-chef culture changed things.

Long hours, military hierarchy, ultra-high standards. Working in Marco’s kitchens for 20 years, as Matt did, is something to behold.

It’s fair to say Matt came through the generation of chefs who changed how Britain ate. Marco’s kitchens in the ‘90s were the Premier League of cooking.

Marco famously became the youngest chef ever to win three Michelin stars at 33, then walked away from haute cuisine in favour of cooking that put flavour above formality.

Did that contrast influence Matt in a way that helped define Hawksmoor’s great-steak-no-ceremony ethos?

You’ll have to ask him!

Sunshine means lunchtime.Our spring set menu’s popping off right now. Is it because our best burger ever is on there? Or...
12/05/2026

Sunshine means lunchtime.

Our spring set menu’s popping off right now. Is it because our best burger ever is on there? Or is it just because it’s wildly good value?

1 course £20
2 courses £25
3 courses £30

Address

10 Basinghall St
London
EC2V 5BQ

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