HAWKSMOOR: Honest Food, Beautifully Done

There’s something quietly iconic about Hawksmoor. It doesn’t chase trends or shout for attention, it simply delivers exceptional food made with integrity. Known for its grass‑fed British beef, dry‑aged in‑house and cooked over charcoal, Hawksmoor has built a reputation on flavour, care and consistency. It’s a place where simplicity and substance meet and the result is deeply satisfying.

The Hawksmoor founders traveled extensively to find the perfect cattle, ultimately choosing traditional British breeds raised on regenerative farms. These animals graze naturally and are allowed to mature fully, often around thirty months, resulting in deeply developed flavour. The beef is then dry-aged for 35 to 40 days in specially designed rooms, a process that intensifies its richness and tenderness.

When your steak arrives, whether it’s a rib-eye, porterhouse, prime rib, or Chateaubriand, you can taste this care in every bite. Cooked over hot coals to achieve a beautifully caramelised crust while retaining a juicy, tender interior, Hawksmoor steaks offer the kind of bold, unpretentious flavour that steak lovers dream of. It’s a masterclass in respecting an ingredient and letting it shine.

Beyond steaks, Hawksmoor is also celebrated for its Sunday roasts, a cherished weekend tradition. Their roasts feature prime cuts of beef cooked to perfection, served with classic accompaniments like crispy roast potatoes, seasonal vegetables, rich gravy and Yorkshire puddings. These roasts embody comfort and generosity, making them an ideal way to gather with friends or family over a hearty and satisfying meal.

Hawksmoor’s seafood selection complements the menu beautifully. Working closely with sustainable fisheries and notable chefs, they bring fresh, responsibly sourced fish and shellfish to the table. Dishes such as roasted scallops with white port and garlic, whole Dover sole, monkfish and native lobster showcase delicate, coastal flavours that balance the richness of the meat dishes. The seafood is cooked simply yet expertly, often over the same charcoal grills, maintaining a clean, fresh taste that rounds out the menu perfectly.

The supporting dishes are equally thoughtful. Hawksmoor’s creamed spinach is rich and velvety, their triple‑cooked chips have the perfect crunch and roasted bone marrow on toast is a memorable experience. Even the simplest sides, like beef‑dripping roast potatoes are elevated through attention to detail and proper technique. This is comfort food at its most refined.

There’s room for playfulness too. The Big Matt burger, Hawksmoor’s dry‑aged, elevated twist on a fast‑food favourite has gained a loyal following for good reason. It’s indulgent, layered with flavour and reminds us that eating well can still be joyful.

Dessert is unapologetically generous. The sticky toffee sundae, rich with warm sauce and nostalgic sweetness, rounds off the meal with a moment of pure pleasure.

Hawksmoor’s beer programme is as intentional as its food. All branches serve house beers, Hawksmoor Lager, a crisp and drinkable pilsner and Hawksmoor Cold IPA, both brewed exclusively by Harbour Brewery in Cornwall and crafted for the restaurant to pair seamlessly with steak and hearty sides . These core offerings are fresh, vibrant and consistently available across locations from London to Manchester, Edinburgh and Liverpool.

Each Hawksmoor location offers a distinct dining experience. Seven Dials in Covent Garden is housed in a former brewery, comprising of brick, wood and atmosphere. Spitalfields, their original home, carries a relaxed, buzzy charm; Knightsbridge leans polished and grown-up; Borough feels intimate and grounded; Wood Wharf brings light and modernity.

Beyond London, Hawksmoor has expanded to Manchester, Edinburgh, Liverpool and Dublin. Each location delivering the brand’s hallmark warmth and fine ingredients.

Internationally, their New York restaurant near Gramercy Park has earned acclaim and their Chicago outpost brings British steakhouse soul to the American Midwest.

Reservations are taken via thehawksmoor.com, where you select your preferred location, date and time. Evenings and weekends tend to fill fast, so booking ahead is advised. Private dining is also available for celebratory gathering or brunch.

Hawksmoor is more than a restaurant. It’s a return to eating with intention: generous in both food and drink, grounded in integrity and sparkling with moments of joy, whether that’s over a premium steak, a thoughtful side, or a perfectly chilled house-brewed lager.