Hawksmoor Liverpool

Hawksmoor Liverpool Hawksmoor Liverpool will be opening on November 24th; in the iconic, Grade II-listed India Buildings, on the corner of Brunswick Street and Fenwick Street.

Hawksmoor is a sustainable British steak restaurant with menus that revolve around the best ingredients they can find, served by friendly people who love what they do. Recently named ‘Number 1 Steak Restaurant in the World’, Hawksmoor are known for their steaks from traditionally-reared British cattle, sustainably sourced seafood, and sought after W**e and Cocktail lists.

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.

02/10/2026

This month marks 15 years of Hawksmoor Guildhall.

An institution made from other institutions.

That’s Guildhall.

When we first got the keys, the grand stone façade was still there, but it looked like an NCP car park inside. Concrete and breeze blocks.

So we went on an epic treasure hunt…

🦋 Natural History Museum display cases (turned into mahogany wall panelling).

🏛️ Parquet flooring from a town hall.

🚪 Copperlight doors from the University of the Arts.

🧪 Chemistry-lab worktops from old public schools.

🏦 A giant circular window from a grand old bank.

🚇 Glazed bricks from the London Underground.

🏺 A huge hardwood door from the British Museum.

So, you see, we change quite a lot!

Address

8 Brunswick Street
Liverpool
L20PL

Opening Hours

Monday 5pm - 9:30pm
Tuesday 5pm - 9:30pm
Wednesday 5pm - 9:30pm
Thursday 12pm - 3pm
5pm - 10pm
Friday 12pm - 10:30pm
Saturday 11am - 10:30pm
Sunday 11:30am - 8pm

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