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

06/09/2026

He could have worked anywhere!

Matt spent 20 years in Michelin-starred kitchens before – thankfully – bringing his galactic talent to Hawksmoor.

But it wasn’t just the savoir-faire that won us over. His whole approach is pure Hawksmoor:

A love of the classics, a respect for simplicity and a severe allergy to unnecessary faff and fuss.

And he sets the standard for our first virtue:

“Work hard, be nice.”

04/09/2026

Let’s just make one thing clear...

We don’t cook bacon in the microwave at Hawksmoor 😅

Not because we’re snobby about it – we just want the smokiness of charcoal cooking.

At home, Matt has places to be and a frying pan he’d rather not wash.

And, hey, crispy is crispy!

Speaking of, have you tried ’s new (charcoal-grilled) bacon double cheese BURGURR yet?

Get it at any Hawksmoor.

03/09/2026

Ever been to the .restaurant in Dartmouth?

Will reckons it’s one of the best seafood restaurants in the world.

Big claim!

But once you’ve eaten Mitch Tonks’s whole John Dory, cooked over fire, in that magical corner of Devon – you’ll get it.

But there’s another Mitch classic you’ll find a little closer to home.

Back in 2012, he gave us the recipe and it’s been our best-selling seafood starter since.

Can you guess what it is? 👇

02/09/2026

What were you expecting him to go for?

Hey, the bacon double cheese might look familiar.

But you will not BELIEVE the amount of time put in his magnum opus.

🥩 The patties – dry-aged native-breed + bone marrow
🥓 The bacon – Gloucester Black, smoked + streaky
🧀 The cheese – American and super oozy
🥫 The sauce – Calfreezy’s unique creation
🧅 The topping – raw white onion for bite
🍞 The bread – soft milk bun, holding it all together

Every ingredient was tasted, tested and shouted about (with task master, head !)

Not to make a whacky “look at me” new burger. To make the best burger on the planet.

Try the BURGURR and let us know what you think.

01/09/2026

Let’s get into Pete’s choices 👇

🥩 Fillet – rare

Already beautifully tender. Cook it much further and this lean cut can dry out.

🥩 Rump – medium

A little longer over the fire softens the meat, renders the fat and brings out the beefiness.

🥩 Ribeye – medium

Give that marbling enough heat to melt into the meat and work its magic.

Who has steak blue? Go on, admit!

31/08/2026

Never get smashed.

Matt’s crystal clear on that one. Why?

Well, we never really know what Matt’s thinking. We just take notes. But if we had to guess...

Smashing sacrifices a juicy middle for maximum crust.

Matt’s – and therefore Hawksmoor’s – burgers want both:

Proper char outside, plenty of beefy juice within.

30/08/2026

Just like the Proustian madeleine 👇

The fancy name for something that folds time in half.

In Marcel Proust’s legendary novel In Search of Lost Time, the narrator tastes a madeleine dipped in tea and is suddenly transported back to his childhood.

Question is, what’s your Proustian madeleine?

Carla prides herself on creating time-travelling treats for all at Hawksmoor.

Come and try her Sticky Toffee Pud and see where it takes you.

29/08/2026

Hang on, what?

You can’t leave us on that cliffhanger, !

OK, we’re going to try to pick this one apart.

American cheese isn’t known for its depth, sure. But perhaps that’s why it works on a burger?

What it does do is melt like a legend.

A smooth, glossy blanket that doesn’t split, go oily or overwhelm the beef.

Basically, it knows its job.

Is that why it’s all we use at Hawksmoor, Matt?

28/08/2026

Go on, tell us what you think.

Will’s co-founder (and BFF) Huw would have something to say.

We reckon he’d argue there’s no coming back from bad food.

So, yep, the complete opposite of Will.

But the whole “enjoy” thing? Totally agree.

It almost feels like a threat 😂

27/08/2026

Everyone makes mistakes.

Carla’s biggie was taking her cult-classic Peanut Butter Shortbread off the menu

Making a dessert that delicious and then depriving us of it – criminal.

Protests were made
Letters were written
Two weeks later, Carla put it back on the menu

Why is it so good?

Well, it starts with the Udzungwa 70% cocoa chocolate Carla uses. Best in the world, she says.

26/08/2026

Perfection is achieved, not when there is nothing more to add...

But when there is nothing left to take away.

You only have to look at how built his understated BURGURR to see why we pulled that quote out.

Of the endless options, he reduced his masterwork to an elegant assembly of...

🥩 Dry-aged beef and bone marrow patties
🥓 Smoked streaky bacon
🧀 Properly oozy American cheese
🧅 Raw white onion
🥫 Cal’s own burger sauce
🍞 And a milk bun to house the lot

Get yours at any Hawksmoor.

25/08/2026

A brave admission from Aoife - beef-dripping chips aren’t her favourite side.

Controversial. We know.

But what else is on her go-to order when dining at Hawksmoor?

Fillet steak
Bone marrow
Buttered greens
Bone marrow gravy
All washed down with an Old Fashioned

We’ll be having words with her about the beef-dripping chips absence though.

24/08/2026

“The Rolls-Royce of sticky toffee puddings”

Kind words from Britain’s – nay the world’s – pre-eminent sticky toffee pudding reviewer, Mr .review

He bestowed upon us a 9.5 out of 10 rating (and with it the World No.1 ranking) back in Feb.

Rumour has it, we’ve since been pipped! But we’re still chuffed to bits.

22/08/2026

Unusually diplomatic response from Matt!

He must have a soft spot for .

In truth, they were a pretty fab team.

Cal tasted and tested A LOT of ingredients – and obviously has a palate primed for patties.

Matt did the cooking and made Cal’s dream BURGURR.

Have you tried one yet?

Address

10 Basinghall St
London
EC2V 5BQ

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