Hawksmoor Borough

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?

How to cook the perfect steak.

Here are two lesser-known tips from our learning & development chef, Peter Woods.

👨‍🍳 Season the bars 👨‍🍳

Rub the bars of your grill with the fatty side of the steak before cooking.

👨‍🍳 Brown the edges 👨‍🍳

Turn the steak regularly and finish by browning ALL edges – including that fatty side.

Let us know how you get on.

Less garlic?!

What next, less love? Less joy? Less LIFE?

Our response to anyone suggesting we offer anything less than a whole big beautiful bulb of organic roasted garlic for you to spread over your rump or beef-dripping spuds.

Pop by soon and let us fill your bellies with a hearty, handsome Sunday roast.

We just cannot choose a favourite, so here's three of them.

Our new seasonal cocktail menu is here. But which one of these from our refreshed London list gets your vote?

PIÑA FIZZ

Tropical flavours. A hint of anise. A proper old school fizz. Here we have a deft blend of three rums (one made in London) with pineapple syrup and soda, a little lemon and absinthe.

CHIQUITANO

The unexpected meeting of Bolivian brandy (think pisco) and two British flavours: earl grey tea and blackcurrants. All served in an incredibly chic highball.

MANDARIN PICADOR

An autumnal riff on our wildly popular Grapefruit Picador, we “acidulate” fresh mandarin juice till it’s as tangy as limes. Add tequila, mezcal and a chipotle liqueur. Top of the drops.

Even more cocktails, tailored to each city, announced soon.

“Fatty sauce, leaner cut.”

Kyle, our bar manager, really nailed the description of his “ride or die” cut and sauce combination recently.

He was talking about the sharing-size chateaubriand, slathered with our anchovy hollandaise. And, well, doesn’t it sound delicious?

As he also says, with the bigger cuts you get a greater contrast between the charred outside and the juicy inside of the steak.

Keeps your tongue on its toes!

Ultra slow.

That's how we cook the whole rump of dry-aged beef that's sliced and served for our Sunday roasts.

Why?

It maximises the fibre-busting activity of enzymes within the meat. More flavour, basically.

First, though, we sear the crust on our charcoal grill, which lends the meat a touch of the charred flavour that would have been present in the days of rotating beef on a spit. Again, more flavour.

We think these two simple processes make all the difference. Pop by any Sunday and tell us what you think.

"🥩HAWKSMOOR🥩 T-Bone steak of dreams!🤤 enough said!" 📸

It's been our best seller since day one and it's been one pudding that we've experimented with relentlessly. Both to tweak and improve the basic recipe and to come up with a new variation on a theme. For our well-honed take on the classic, swipe through for the recipe to recreate at home 🥄 ➡️

Our starters have had a seasonal refresh. Welcome to the menu; New moor farm asparagus with our original recipe Hollandaise sauce 👏

Father’s Day. They sort of pretend they’re not bothered about it, don’t they? Well, ours do.⁣
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“No, no – don’t fuss. Just a bit of peace and quiet for me, thank you.” But really you know they want recognition. Maybe not an ‘I Love Dad’ teddy, but something.⁣
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Which brings us to presents. So damned-hard to buy for – they’ve already got everything. How best to celebrate this important day then?⁣
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Well, how about treating your special father figure (and the whole family) to a mighty roast at our place? Dilemma solved.

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We've got a brand new spring main. This is our light and fluffy Ricotta dumplings with sweet and fresh peas, broad beans, asparagus and wild garlic. A vegan option is available on request too 🥟🌱

Calling all cork dorks 🍷 If you’d like to bring your own wine to enjoy at Hawksmoor, every Monday you're welcome to bring special bottles from your own cellar or something cheap and cheerful from the local off-license for just a £5 corkage fee.

Double trouble 🦞🦞 It's a Half native lobster and Triple-cooked chips kinda Wednesday. Our native lobster is delivered fresh from our pals down in Brixham and served with garlic butter.

New to the menu is our vibrant Spring vegetable salad. Containing fresh, in-season ingredients from creamy goats curd from Neal's Yard to heritage radishes with a crunchy sour dough crisp from Rye by the Water, an independent bakery 🥗

Our Manchester restaurant is located in a late Victorian courthouse on Deansgate, next door to Spinningfields. The interior is true to the building and features lots of reclaimed materials from the era, including parquet flooring from a different courthouse, panelling from Birmingham’s Sandwell College and well-cleaned glazed bricks from a public lavatory in Liverpool.

Always down for a fat JUICY roast 🤤 and Hawksmoor does it the best - argue with yourself 🤫 " - 📸

In Edinburgh, we draw on the amazing produce that Scotland has to offer, featuring seafood from around the Scottish coast and beef from grass-fed native breed cattle from both sides of the border. We serve some of the best steak in Edinburgh, also offering lighter bites at the bar alongside cocktails created by our award-winning bartenders.

Now open for dinner Monday-Sunday and lunchtimes Thursdays - Sunday.

“There is no real ending. It’s just the place where you stop the story” - Frank Herbert⁣
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We are bringing our Hawksmoor at Home boxes to an end. For now. Order by 9am on Tuesday 24th May for delivery 26th-28th May.⁣
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For us, this isn’t a sad story, but one of the happier ‘endings’ we’ve had in business. What started as an idea to keep Hawksmoor’s flame alive during lockdown, to bring a little happiness to you during what was a fairly dark time, blew up in ways we’d never expected. However, now people are flooding back into our restaurants, we believe that the best interests of Hawksmoor’s guests, and the people who work here now, are best served by giving them all of our attention. ⁣
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So, if you have ever ordered a Hawksmoor at Home box then thank you so much for being part of a real source of pride for all of us. You'll still find our 35-day dry-aged steaks on Ocado, and, of course, the full experience at our restaurants. We can’t wait to see you there.

Browse all boxes here 👉 https://shop.thehawksmoor.com/cook-at-home-meal-kits/