Hawksmoor Liverpool

Hawksmoor Liverpool Sustainable steak restaurants in Liverpool, New York, London, Manchester and Edinburgh. Dublin 🔜

09/06/2026

But why choose longhorn over regular steaks? 👇

Two reasons:

🐂 Flavour – longhorns live longer, are bred slower and so develop a more complex beefy taste. It’s night and day compared with the industrial stuff.

🏛️ Heritage – longhorns are the grass-chewing story of sustainable British cattle farming. World-class quality, exported around the world.

You’ll find longhorn sharing steaks on our blackboards ever weekend.

07/06/2026

She’s more prolific than The Beatles.

And knocks out just as many bangers.

Oh yes, our pastry maestro Carla is back with a messy beaut that nods to the season and makes Debrett’s quake.

Whipped blueberry and basil cheesecake with lemon granita-ta-ta and an oat-laced tuile.

Use your fork. Use your hands. Use your partner’s credit card. Whatever works.

06/06/2026

Why is thyme so good with a roast?

Easy answer...

Because it makes roast meat taste more roasty.

Geeky answer...

Thyme’s aromatic oils (thymol, carvacrol and friends) are come out with the fat of the meat – and they happen to pair beautifully with the flavour compounds created when meat browns in the oven.

See if you can spot it in our Sunday roast next time you’re at Hawksmoor.

05/06/2026

Anyone else count six? ☺️

🔪 Palette knife
🌡️ Thermometer
🥣 KitchenAid
🌀 Whisk
🍴 Spatulas
⭕ Moulds

Like says, choosing only five is tough. If your budget can stretch consider these, too:

⚖️ Digital scales
🕸️ Fine mesh sieve
🪚 Dough scraper

Or get none and have Carla and her team make it for you. They’re pretty good at this sort of thing.

04/06/2026

How to make our Maple Bacon 👇

❶ Cover with boiling water, then parchment and foil, and cook 150 degrees or 1 hour

❷ Drain off the liquid, then press it with a heavy tray (and leave in the fridge overnight)

❸ Remove the skin and trim away any over-smoked edges.

❹ Slice it into two even pieces, then cut into chunky portions (1cm thick)

❺ Grill over charcoal, then drown in a pan of bubbling maple syrup

❻ Cook until sticky, smoky and beautifully charred.

Final-boss bacon that makes your main dish quake!

02/06/2026

Like being an artist and a scientist at the same time.

Carla’s right, pastry chefs don’t get enough credit.

Because while creativity is a must, precision is even more important. It has to be done exactly right every time.

Take our sticky toffee pudding, for example…

The margin for error with that sponge is teeny tiny.

If you’ve ever had one, you’ll know that a properly sticky, jammy, juicy pud is the difference between good and godly.

So give Carla and her team some love for banging the best puds out, time after time!

31/05/2026

Why are parsnips so nice roasted?

Because they’re little sugar torpedoes pretending to be vegetables.

Yep. In fact…

Parsnips contain more natural sugar than carrots, especially after cold weather. The frost converts some of their starch into sugar as a survival mechanism.

Adding honey or maple syrup turns everything sticky and deeply caramelised. Roast spud meets pecan pie via deep earthiness.

Fat matters, too. Roast parsnips love beef dripping. Because we all know how well sweet and savoury work together.

The result? Sunday roast sorcery.

Why do steakhouses make the best Caesars?Because they’re a bit naughty. (The salads, that is.)Big flavours, proper ingre...
30/05/2026

Why do steakhouses make the best Caesars?

Because they’re a bit naughty. (The salads, that is.)

Big flavours, proper ingredients and unapologetically generous portions.

Just like our mighty Hawksmoor Caesar.

Look at the blizzard of award-winning Lincolnshire Poacher we drown it in.

Delicious. generous. Slightly ridiculous.

Feels odd saying this but‘Just desserts’ is definitely a thing at our place.We won’t frown if you swap a steak for somet...
26/05/2026

Feels odd saying this but

‘Just desserts’ is definitely a thing at our place.

We won’t frown if you swap a steak for something sweet.

At our Martini Bar in St Pancras, you can even grab a pud and couple it with your cocktail.

Question is, what are you spooning?

25/05/2026

Make our potted beef & bacon at home.

Meat 🥩

1kg pork trim, 1kg fillet trim, 500ml beef jus, 50g anchovies, 5g pepper, bouillon, nutmeg & sea salt. Cook 3 hrs @ 140°C, shred, jar.

Yorkshires 🥛

Equal vols milk, flour & eggs. Rest overnight. Pour 70ml into hot dripping, bake till golden + risen.

Onion marmalade 🧅

1kg onions + 100g butter. Sweat slow till soft, sweet & browned.

Gravy 🍷

1L Madeira base, 100g marrow, butter, mustard. Boil base, whisk butter + mustard, fold in marrow and onion marmalade.

👉 Serve beef in jars, Yorkshires warm, gravy on the side.

Address

India Buildings, 8 Brunswick Street
Liverpool
L20PL

Telephone

+441512946710

Website

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