Hawksmoor Wood Wharf

Our favourite cuts of steak are called the Hawksmoor Eight.

Ready, steady, salivate...

FILLET 🥩
The laziest muscle on the cow = the most tender steak.

SIRLOIN 🥩
Sits just above the fillet. A good balance of flavour and tenderness.

T-BONE 🥩
Two steaks in one: fillet and sirloin, separated by T-shaped bone.

PORTERHOUSE 🥩
The same T-Bone shaped steak, just more of the fillet muscle.

RIB-EYE 🥩
The inner 'eye' of the flavoursome rib muscles. A seam of fat bastes the meat as it cooks.

PRIME RIB 🥩
A rib-eye with the rib bone attached. Big, bold flavour; rich and tender areas from the fat.

RUMP 🥩
A more hardworking muscle with lots of beefy flavour.

CHATEAUBRIAND 🥩
The thick end of the wedge-shaped fillet. Fibres are open; the steak is super soft.

So, which one’s for you?

No, no, no. This isn't another tired reminder to book your Christmas party. This is a tribute to our homemade Tributes.

Picture the scene…

You’ve just finished an indulgent meal at Hawksmoor. Your waistband is tight. One more bite seems unthinkable.

But then, these deceptively innocent morsels appear, accompanied by your final tipple of the night.

Your waiter leans in and shares a secret reserved for the chosen few: “Trust us – you can eat it all in one bite.”

What follows is rich, indulgent and just the right amount of wicked. Book a private dining room for some festive fun and you can add a box to your sharing menu and take it away with you.

Careful, though, they tend not to make it home.

This is where our beef is from. Well, some of it! We only work with like-minded farmers who care for their cattle the right way.  
 
Recently, a few of the team took a train from Paddington to meet David and Churri on their farm in the Cotswolds.
 
They showed us how they work to improve the quality of the soil, increase biodiversity and care for their cattle.
 
It was incredibly interesting to see the challenges they face in living up to these principles. Supporting nature to thrive takes careful management.
 
But as David said, “It’s about making thoughtful decisions and not rushing to increase output at any cost.”
 
The team learnt A LOT on this trip – which they’ll pass to the rest of the team – but as you can see, we had lots of fun and left with full stomachs, too!

The fillet steak is an elegant thing. The very definition of 'melt in the mouth'.

Why?

Because the muscle is lazy and there’s very little fat through the meat, so it’s super-soft to chew.

But that also means it doesn’t pack as much of a beefy punch as the other cuts, so a sauce is sensible, or even better, a side of rich bone marrow.

Hands up whose favourite cut is the fillet?

What would you call it?

No dish has more nicknames among the team than our steak & eggs.

🍳 The comfort king
🥩 The post-gym protein blaster
🍳 Popeye’s meaty secret
🥩 The hangover slayer
🍳 The breakfast lunch of champions

New on our lunch specials menu.

Who likes a Filet-o-Fish?

Yep, the Maccy's special that's popular on Fridays.

Honestly, we love it, so we thought we'd pay homage with a pimped up Hawksmoor version.

And so fried fish and frites sandwich is now pride of place on our seasonal lunch specials menu.

What's in it?

We start with a lovely chunk of crispy battered hake, top of it with supremely skinny salt-and-vinegar frites (and the obligatory slice of cheese), before tucking it all in a sesame seed bun.

Handheld deliciousness to liven up your lunch.

How many other names d’you know of for the ribeye?

We went digging and found seven!

🥩 Some call it the Delmonico, after the eponymous steak restaurant in NYC
🥩 On the west coast of the USA, it’s often called a Spencer
🥩 In Australia, they call it a Scotch fillet or a whiskey fillet

Then there’s the beauty, the market and possibly even the cowboy (but that’s up for debate).

Either way, the ribeye’s a popular cut. And for good reason: it’s as flavourful as steak gets. That’s, in part, down to the seam of fat (the ‘eye’) running through the middle of it. We like to serve it medium – just to let the fat really render down.

Sauce? Well, maybe a dab of Peppercorn seeing as you’re asking.

There’s a steak for every occasion.

We cook and serve our dry-aged grass-fed beef in all different sizes to suit your mood, appetite or event.

At one end of the beefy spectrum are the party-ready steak-and-sourdough canapés; at the other, are the giant porterhouses and sharing-sized chateaubriands you’ll find on our blackboards. Somewhere in between, there’s our great-value rump with beef-dripping chips – on the express menu.

Whichever you choose, know that the quality never wavers. And that our highly trained chefs know exactly how to cook each cut, over a charcoal grill, to create the perfect steak for whatever dining experience you’re planning.

Anyone hungry?

Brined. Marinated. Charcoal roasted.

That’s how we do our new piri piri chicken. And the whole process takes about 36 hours. The results are worth it, though, trust us.

We make sure to grill it slowly over coals till the skin is crispy and the flesh is super succulent. Finally we add some warming smoked chilli butter and charred piquillo peppers.

Just one of four comforting plates on our seasonal lunch specials menu.

While there’s no National Hospitality Day this year, we’ve decided to keep our own NHD tradition going with the Hawksmoor Hospitality Heroes competition. And here are the winners (even more in our stories).

Looking after our incredible teams in the UK, US and Ireland is as much of a priority as looking after you (we have a few awards to prove it). Properly celebrating their efforts, talents and achievements is all part of our commitment – cue the Hawksmoor Hospitality Hero awards.

As ever, we asked the teams at each of our restaurants to nominate colleagues they felt best embodied our values. Put simply: ‘Work hard and be nice to people’.

This week, we announced our winners to the team, each getting a prize and a celebration in their restaurant or location. So, without further ado, please clap, whistle and roar for our Hospitality Heroes 2024.

Just LOOK at those onion rings.

An odd thing to lead with on a our new mixed grill, you might say – but try them and you'll get it.

Beer battered and finished with a crunch-bomb panko crisp, they're the perfect sidekick to this marvellous mountain of meat.

Maybe skip breakfast, though, eh?