Hawksmoor Manchester

Hawksmoor Manchester Located next door to Spinningfields, we aim to serve the best steaks in Manchester. Sunday Roasts or

Sunday Roasts or for those looking for a casual bite, a set menu is available.

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!

01/10/2026

A one-fruit variety show. 🍋

You could call it Lemon 8 Ways.

Granita. Sauce. Curd. Yoghurt. Sorbet. Cream. Balm. And candied.

Basically, the lemon equivalent of an eight-course tasting menu.

All coming together on Carla’s crisp, chewy Lemon & Yoghurt Pavlova.

Careful of the brain freeze!

30/09/2026

We’re the Special Occasions place.

And sometimes you don’t want to share them with the rest of the restaurant.

You want your own room.

Sharing steaks of unreasonable proportions.

And nobody at the next table hearing the speeches. Or the stories. Or the singing.

Same Hawksmoor magic – fewer witnesses!

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.

26/07/2026

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.

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.

23/07/2026

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?

22/07/2026

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.

22/07/2026

👀 and ?????

The next Hawksmoor burger.

03.08.2026

21/07/2026

Hang on, is that a haiku?

🍎 A crumble
🍏 It’s okay to just be a crumble
🥧 But it has to be a great crumble

There’s some deep wisdom in there, carlahenriquess. The power of simplicity, quality and familiarity.

Perhaps we should start calling you the ‘Zen Baker’ instead of the ‘Queen of Puddings’!

Address

184, 186 Deansgate
Manchester
M33WB

Opening Hours

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

Telephone

+441618366980

Website

Alerts

Be the first to know and let us send you an email when Hawksmoor Manchester posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Hawksmoor Manchester:

Shortcuts

Share

Category