Hawksmoor Edinburgh

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Hawksmoor Edinburgh In Edinburgh, Hawksmoor draws on the amazing produce that Scotland has to offer; seafood from around the coast & native cattle. Private dining areas available.

In Edinburgh, Hawksmoor draws on the amazing produce that Scotland has to offer, featuring seafood from around the coast and beef from grass-fed native breed cattle.

19/10/2026

🥩 Find your new favourite steak 🥩

We all have our go-to.

Rib-eye, sirloin, fillet... But have you ever put it to the test?

Enter the Hawksmoor Steak Flight.

Four excellent steaks from different breeds and farms, served side by side.

So you and the gang can taste just how much the cut, feed and farming affect the flavour.

You never know, you might be a rump person now!

18/10/2026

Our City boy is turning 15!

Happy birthday to Hawksmoor Guildhall.

Mad to think we opened in October 2011.

The world’s changed a bit since then, but we’ve made a point of keeping things constant inside.

As Stef says, it’s always been a bit of a playground.

Client lunches, after-work drinks, full-blown feasts with the gang...

You come here to forget the stress, press the flesh, catch up and have fun.

Happy birthday, Guildhall. 🥂

17/10/2026

Where does London sit in the rankings?

’s and ’s choices are great ones (it’s nigh-on impossible to get bad food in Bologna).

But our blessed capital came 4th in this year’s table, don’t you know.

And we’re proud to have made our little mark on it.

Quality British cooking with a very Italian philosophy: buy the best ingredients and cook them simply.

Speaking of which, have you tried Cal’s (not so British) bacon double cheese BURGURR yet?

It is immaculately tasty.

16/10/2026

What’s your Christmas party trick?

Opening ch*****ne with a spoon – we need to see this !

Safe to say, we love hosting OOT events over the festive season.

Private dinners with one of everything on the table. Including a magnum of ch*****ne.

And if you really want to push the boat out, there’s the Cook’s Room at Hawksmoor Borough.

Your own private kitchen, chefs cooking the Beef Feasting menu in front of you – and room for 22 gluttons.

Now that’s a Christmas party.

Got a friend that needs cheering up?Share this with them and book a table for lunch. We’ll take good care of the pair of...
15/10/2026

Got a friend that needs cheering up?

Share this with them and book a table for lunch. We’ll take good care of the pair of you.

It starts with something from the Set Menu:

🥩 1 course: £21
🥩🍨 2 courses: £26
🥗🥩🍨 3 courses: £30

Monday to Saturday, 12-3pm.

They’ll be right as rain in no time.

13/10/2026

Get the Steak Flight. Try them side by side.

Pete and the team can talk about how flavour changes across cuts.

But the only way to really get the difference they make is to tuck in!

So that’s what we’ve done:

🥩 Hawksmoor Farms rump
🐮 Wagyu sirloin
🥩 Longhorn rib-eye
🐮 Aberdeen Angus fillet

Share, compare and find a new favourite.

12/10/2026

How cheeky is that?

Make your own (nearly) Full English with our Christmas sides.

And when says sausages, he means our seasonal Cows in Blankets, although they’re not on the menu just yet.

Steak and bone-marrow chipolata sausages, wrapped in bacon and glazed maple syrup.

Which reminds us to remind you to remind whoever usually books your CHRISTMAS DO do to call us as soon as possible.

December fills up faster than Matt’s plate at a breakfast buffet.

Speaking of: Matt, you forgot to order a side of sourdough with your cheater’s fry up!

11/10/2026

And the other special thing we do is 👇

To buy the best-of-the-best beef.

Native-breed cows who’ve lived longer, happier lives, grazing grass and wild flowers from pastures tended to by community minded farmers. Their beef just tastes better.

If you’re cooking at home, your best bet for that smoky char is to fire up the barbecue. But if that’s too much faff, come and enjoy a slow Sunday at our place.

10/10/2026

What’s your Hawksmoor hack?

We’ve got a few up our sleeve.

Dipping beef-dripping fries in our creamed spinach is a fave with the team.

Peppercorn sauce, though? That’s new even to us.

And we keep seeing you dipping the actual burger in the boat, too!

Is there nothing you won’t dip? 😂

Order a side of peppercorn sauce with Calfreezy’s BURGURR and get stuck in.

09/10/2026

Can you actually taste the difference?

Well, to find out, we’ve created the beef equivalent of a w**e tasting. With less spitting.

Introducing the Hawksmoor Steak Flight.

Four cuts. Four breeds. Four farms. All arriving together for a proper beef-off.

🥩 Rump – Hawksmoor Farms
🥩 Sirloin – Wildfell Wagyu
🥩 Rib-eye – Longhorn
🥩 Fillet – Aberdeen Angus

Which one’s got the biggest beefy punch? Which melts in your mouth? And will the posh Wagyu actually beat the humble rump?

Gather four or five mates, appoint yourself chief beef critic and let the arguments begin.

£200 for the lot. Available now.

08/10/2026

There’s no better time to be in Devon.

A Chelsea-tractor-free A303 + seafood season = .

We’re setting up outside our pal Mitch Tonks’s .restaurant for the whole weekend.

Here’s the rub:

🍸 pop up – for frighteningly cold cocktails.

🍔 Calfreezy burgers – serving the new Hawksmoor x BURGURR on the embankment.

👋 Cal & Matt – the BURGURR’s creators will be flipping patties on Friday!

Then on Sunday will be in The Seahorse cooking up a Hawksmoor Sunday Roast. It’s already sold out, though – sorry!

Martinis and burgers? No ticket required.

Who’s coming?

07/10/2026

Introducing…the Hawksmoor Steak Flight.

Yep, like w**e or wh**ky, but with four of the best steaks available to humanity.

🥩 Hawksmoor Farms rump
🐮 Wagyu sirloin
🥩 Longhorn rib-eye
🐮 Aberdeen Angus fillet

A proper feast for you (and up to four more) to share, compare and maybe even find a new favourite steak.

Why bother?

Well, we’re pretty particular about where our beef comes from and how it’s raised. But you don’t want to hear us bang on about how breed, feed and farms affect the flavour.

Instead, we thought:

Let’s make it fun by putting four of our finest on the table, so you and your gang can make an occasion of really getting to know our steaks.

Play the steak critic, scratch that “I’ve always wanted to try” itch and hard swerve any “what-if” foodie fomo on the way.

Sounds like a good night to us. You?

06/10/2026

Here’s the recipe in full 👇

INGREDIENTS:

Pudding

🥚 1 egg
🥄 3g bicarb
🥄 4g baking powder
💧 190ml boiling water
🧈 55g softened butter
🌴 125g chopped dates
🧂 Pinch of Maldon salt
🌾 225g self-raising flour
🤎 65g each of light + dark muscovado

Sauce

🧈 125g butter
🥛 125ml double cream
🧂 Pinch of Maldon salt
🤎 95g dark + 30g light muscovado

RECIPE:

Boil the dates, bicarb and water for 7-8 mins. Beat the butter and sugars. Beat in the egg. Add the flour, baking powder and salt. Mix in the dates. Divide between 4 greased pudding moulds. Bake at 170°C for 25 mins. Melt the sauce ingredients together. Simmer for 5 mins.

Now for the naughty bit...

Spoon some sauce into a plastic mould. Add the pudding. Spoon over more sauce. Cover with clingfilm. Microwave for 30 seconds. Turn out. Serve with clotted cream.

Let us know how you get on!

05/10/2026

Fess up – who still does it the old way?

Hey, some of our guests swear by the rule-of-thumb doneness test.

A probe might seem a bit less charming, but we want to be 100% certain you’re getting the “cuisson” you ordered.

The charcoal fire we cook over is where our grillers’ instincts and artistry come in.

But it’s always signed off by science.

04/10/2026

In case you’d like to try this at home.

Simple enough, right? That’s what burger reviewing GOAT wanted.

The burger equivalent of a Hawksmoor martini: a few ultra-quality ingredients, carefully combined.

🥩 Dry-aged beef and bone marrow patties
🥓 Smoked streaky bacon
🧀 American cheese
🧅 Raw white onion
🥫 Cal’s very own burger sauce
🍞 And a home-baked milk bun

Speaking of martinis – they make quite the accompaniment!

A fillet’s best friend.This French classic take’s a fillet’s tenderness and gives it some bite.Peppercorn sauce owes its...
03/10/2026

A fillet’s best friend.

This French classic take’s a fillet’s tenderness and gives it some bite.

Peppercorn sauce owes its roots to the steak au poivre, where chefs used the browned bits left in the pan, adding cognac, cream and pepper to make a steak-worthy sauce.

Legend has it...

Steak au poivre originated in the late-night bistros of 19th-century Normandy, where pepper’s supposed aphrodisiac powers made it a favourite among courting couples.

Just saying.

08/08/2026

The Burgurr is your ultimate bacon double cheeseburger.

🥩 Two dry-aged native-breed beef & bone marrow patties.

🧀 American cheese, the kind that oozes properly and goes wherever it wants.

🥓 Smoked streaky bacon for a bit of a snap.

🧅 Raw white onion, for something to bite back against it all.

🥫 A Calfreezy-made burger sauce

🍞 All held together in a milk bun built to take the weight.

Have it on its own, or with beef dripping fries and peppercorn sauce. Exactly how has his.

04/08/2026

has been a Hawksmoor regular for a decade. He’d also built an entire career reviewing burgers.

But for all that chat, he’s never actually made one.

Meanwhile, our , created the Big Matt, which was the World’s Best Burger in 2023.

So Matt called him out.

The BURGURR is the result.

03/08/2026

Calfreezy x Hawksmoor.

Years of ranking other people’s burgers. Now it’s his turn.

We’ve never collaborated with someone who isn’t a chef before, and Matt doesn’t put things on our menu lightly. So, there’s real pressure on Cal to get this one right.

Cal has stated “it’s comfortably the best burger I’ve ever had”.

And it’s good. Really good.

The Burgurr is your ultimate bacon double cheeseburger.

🥩 Two dry-aged native-breed beef & bone marrow patties.
🧀 American cheese, the kind that oozes properly and goes wherever it wants.
🥓 Smoked streaky bacon for a bit of a snap.
🧅 Raw white onion, for something to bite back against it all.
🥫 A Calfreezy-made burger sauce***
🍞 All held together in a milk bun built to take the weight.

***Worth pointing out, the sauce has pickles in it. From the man behind a newsletter literally called ‘No Pickles’. He buckled on his own principles for this one, so you know it’s good.

Have it on its own, or with beef dripping fries and peppercorn sauce. Exactly how Cal has his.

The Burgurr is on the menu from today, in all our UK restaurants.

Book now. Link in bio.

30/07/2026

Calfreezy x Hawksmoor

Built entirely by Cal, approved (and thankfully cooked) by Matt Brown. A fine duo, like Bellingham and Haaland.

Callum Airey, better known as , has made a whole career out of telling the internet his thoughts on burgers. He’s a harsh critic, and he’s eaten more burgers than any one person probably should. He even hands out his own golden burger award. He takes it all quite seriously.

But it turns out he’s never actually made one.

So we called his bluff. Matt Brown, the man behind the multi-award winning Big Matt and Royale with Cheese, handed him our kitchen and told him to prove it.

Days of testing, strong opinions, a few burnt bits of bacon, A LOT of arguments about pickles, and some sauces that will thankfully never see the light of day, somehow all came together.

And what came out the other side was The Burgurr (IYKYK).

The Burgurr launches Monday 3 August, in all our UK restaurants.

Book now. Link in bio.

25/07/2026

We know, we know. It’s a burger launch, not the next Christopher Nolan film. We just wanted an excuse for slow motion and a dramatic score. We stand by it.

What we can say is Matt’s co-creator has a lot of burger opinions for someone who’s never actually made one before... 👀

The burger lands on 3 August.

Sign up to be first to know. Link in bio.

24/07/2026

The summer special you go mad for every year.

No seriously, we’ve nearly run out of steak several times. This year, it’s one of the ways we’re celebrating our big birthday.

🎉 20 years
🥩 £20 steak & chips
🕛 Every lunchtime ‘til early eve
📍 Every Hawksmoor

Done. Easy. Check, please.

22/07/2026

👀 and ?????

The next Hawksmoor burger.

03.08.2026

21/07/2026

Which European city would suit Hawksmoor best?

You know what, Copenhagen keeps coming to mind.

It’s a city after our own heart:

🥩 Provenance, sustainability and exceptional ingredients matter

🌿 Beef is respected, not just oversized

🇬🇧 B Corp values and British heritage would bring something different to New Nordic dining

Then again, after that third-place play-off, we’re thinking Paris too!

Thoughts?

20/07/2026

The reason why is really interesting ⬇️

It’s a question of pressure building up inside the steak when it cooks.

Slice it too soon and it pushes the juices out onto the plate.

Resting lets the pressure subside.

Less on the plate, more in your mouth, better steak-eating experience.

Matt’s advice: rest it for as long as you cooked it.

19/07/2026

Matt’s working with someone on a burger. That’s all you’re getting for now.

Address

23 W Register Street
Edinburgh
EH22AA

Opening Hours

Monday 12pm - 3pm
5pm - 10pm
Tuesday 12pm - 3pm
5pm - 10pm
Wednesday 12pm - 3pm
5pm - 10pm
Thursday 12pm - 3pm
5pm - 10pm
Friday 12pm - 3pm
5pm - 10pm
Saturday 12pm - 10pm
Sunday 12pm - 9pm

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