Hawksmoor Knightsbridge
Nearby restaurants
SE10
Graham Park, Chalkhill
Yeoman’s Row
Brompton Road
Brompton Road
Brompton Road
Brompton Road
Brompton Road
Brompton Road Knightsbridge
Beauchamp Place
Cheval Place
SW31NY
Beauchamp Place
Cheval Place
Brompton Road
Brompton Road
Hawksmoor Knightsbridge, is off Brompton Road between iconic stores, Harrods & Harvey Nichols. Servin Tables held back for walk-ins.
Hawksmoor Knightsbridge, off Brompton Road & between iconic department stores, Harrods & Harvey Nichols. Serving British steaks, sustainable seafood & set menus (£29 for 3), or a bar for a quick bite.
18/10/2024
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.
17/10/2024
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.
11/10/2024
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?
09/10/2024
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.
Cauliflower's dark side
The way we serve this virtuous veg, you’d think it had quit its job, bought a leather jacket and started riding a Harley.
Our charcoal-roasted cauli steak is slathered in smokey romesco sauce and kale pesto, then spiked with pickled Fresno chilli, toasted almonds, and pickled raisins.
Know what we mean?
06/10/2024
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.
Get the Christmas party sorted early.
Then it's out the way and, if you book with us, you can actually relax knowing you're in safe hands.
So, what are the options? In London:
🍴 Borough: The Cook’s Room seats up to 22 people (and comes with its own chef's table and open kitchen)
🍴 Guildhall: The Sublime Society Room seats up to 22 people
🍴 Spitalfields: The Vesta Tilley Room seats up to 55 people
🍴 Wood Wharf: The Queenie Watts Room seats up to 20 people
Wanna stay on your feet?
Go semi-private and take over the bar or part of the restaurant. Capacities range from 24 to 160 people.
If you're after an exclusive-use deal, that's fine, too. Capacities range from 100 to 250 guests. We love take-over Christmas parties.They're always so much fun.
Fish and cheese. Sacrilege?
Some will no doubt think so, but we're leaning into this culinary sin with our new fried fish and frites sandwich.
Think of it as the well-heeled love child of Maccy’s pesce option and good-old fish ‘n’ chips – a bit naughty, very nice.
Expect a hefty chunk of crispy hake and a slice of American cheese tucked inside a toasted sesame seed bun.
It's a mound of super-skinny salt-and-vinegar frites to finish.
On Tuesday we took part in a seminar on Becoming a B CORP, hosted by our friends at Pizza Pilgrims.
It’s aim was to aid and inspire any hospitality business that might already be on the journey to B Corp certification, may have started and stalled the process, or are in the early stages of planning their journey.
Along with Caravan Restaurants, Blacklock, Big Mamma Group, our Head of Purpose, Katy Ellwood, gave a talk on what to do after becoming a B Corp, how to embed B Corp principals into your business and keep up momentum ahead of the recertification process, of which we’re currently in the process of. B Corps have to recertify every three years to ensure they’re continuing to meet their high standards of social and environmental performance, transparency, and accountability.
You can find out more about what it means to be certified as a B Corp here: thehawksmoor.com/hawksmoor-is-now-a-certified-bcorp and if any hospitality businesses have questions about the process, feel free to drop us a line. The more businesses we can help commit to changing the world for the better, then we all win!
03/10/2024
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.
01/10/2024
“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!
Not for the faint-hearted.
"If we do it, we need to do it properly."
Matt Brown, our Group Exec Chef, has been working on what to include in a mixed grill for years.
And finally he's got. Made for two, our mighty paean to meat includes:
🔪 A dry-aged rump steak
🔥 Lamb chops
🔪 Sugar-pit bacon chop
🔥 Hawksmoor sausages
🔪 Roasted bone marrow
🔥 Onion rings
🔪 Roasted mushrooms
🔥 Roasted tomatoes
🔪 Beef-dripping chips
🔥 and some HP gravy
Maybe take the rest of the afternoon off, eh?
29/09/2024
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.
The Lunch of Champions.
OK sure, steak and eggs with HP gravy has a breakfast-like chime to it.
But just think of a 35-day dry-aged cut of flat-iron beef with organic eggs and a jug of HP gravy – at lunchtime.
It's got "winning" written all over it.
This plate of happy memories is one of four on our new Lunch Specials menu.
“A sunshine party for your palate.”
Carla, our pudding pro, waxing on our new Meyer Lemon Tart there.
“It’s all about getting that zesty tang,” she says. A delightful crunch, too, created by the brûléed sugar. Atop of it all is a lemon sour patch meringue, with creamy crème fraîche ice cream, candy lemon zest and segments.
Has your tongue started dancing yet?
Group Exec Head Chef Matt Brown must be feeling nostalgic.
Or just in the mood for something comforting and familiar. Take a look at our new seasonal lunchtime specials:
Up front, there’s our Charcoal chicken Piri Piri - because who doesn’t love a cheeky…Hawksmoor? Huw, one of our co-founders, has named this “one of the best things we’ve ever done!”
Then there’s the fried fish and frites sandwich, with a chunky hunk of hake and salt-and-vinegar frites, all tucked in a sesame seed bun.
Top of the comfort-food rankings must surely be our new flat-iron steak & eggs & HP gravy, though. Beef dripping fries and a big old grin included.
But is our charcoal-roasted cauliflower steak with smoky romesco sauce actually the tastiest of the lot? Some of our team think so.
See you at lunch?
How d’you like your Yorkshire puds?
"I love it when the bottoms are soft – almost undercooked, but not quite. Soft and doughy,” says Kath, the boss at Hawksmoor Chicago.
“I always pick them up on the pass. If they’re too hard, I tell Chef that they need to be made again.”
Nothing avoids scrutiny in our Sunday roast. We take it all very seriously.
“They can’t be too crunchy – too much oil or overcooked. But hey, let’s be honest, they’re delicious no matter what. I mean, fried batter – what’s not to love!”
Steak and the City.
Our subterranean enclave at Guildhall has quite the history: it was a stone's throw from the world’s first steakhouse, beloved by the likes of Defoe, Swift and Pope.
"A more celebrated tavern does not exist within the precincts of London."
We've tried to embrace that spirit at our Bank-based steakhouse. The private dining room, for example, is named after the Sublime Society of Beefsteaks, an 18th-century steak club in the City whose patrons would gather over a love of the best beef.
Today, Guildhall is the choice for those who love the bustle and brouhaha of the Square Mile. It's infectious stuff – trust us!
18/09/2024
Everyone, this is Katy! She’s our new head of purpose.
Kind of like a head of sustainability, but with people’s welfare in the mix, too.
She has a master’s in Food Policy and previously worked at the Sustainable Restaurant Association; her sister’s a chef and she grew up in-and-around fruit farms in Kent. Safe to say, we’re in good hands. But what does Katy actually do?
“First I look at our food: where it comes from, who made it and how, its environmental impact and how it impacts associated communities,” she says.
We all know how taxing beef can be on the environment, but as Katy says: “It’s really pushed us forward to do things in the best way possible.”
Next is buildings and energy. “I spend a lot of time asking myself things like: ‘What’s the most sustainable way to dry your hands?”," she says.
Finally, it’s people. “Mental health, safety, equity, working hours, charity work,” she says. “This is the most challenging and rewarding part of the job!”
For years, Katy was a sober vegetarian; now she eats steaks and drinks cocktails.
“I changed because strict labels can be limiting,” she says. ”I eat meat responsibly – as a treat. Same for drinks. I've learnt that sustainable doesn't mean abstinence.”
17/09/2024
What you might not know about our fillet carpaccio is that we serve it with mushroom ketchup.
And that ketchup comes from Geo Watkins, a company who’ve been making sauces since Queen Victoria was on the throne.
Did you know that mushrooms were once the primary ingredient in ketchup (until the interloping tomato came in and took over)?
For our carpaccio starter, we roll the fillet tail in porcini powder before searing, freezing and thinly slicing it.
It’s then served with parmesan, crispy shallot, rocket, pickled mushroom – and mushroom ketchup (which tastes more like Worcestershire sauce than tommy K).
What d'you think?
It’s !
And our sour cherry negroni is the star of the bar, priced at a mere tenner throughout the week (16th to the 22nd).
It gets better.
From 5 till 6pm on weekdays, you can sip our best-selling cocktail for a fiver. (London, Manchester & Liverpool only) Yep, just the blue note. Hours don’t get happier than that.
Staying off the sauce?
No problem we’re doing a sour cherry no-groni, too.
See you at the bar.
13/09/2024
Tijuana or Chicago?
The debate about where the caesar salad was first made – and who is was made by – is as old as the salad itself (about 120 years old, in case you’re interested).
Obviously we’re in camp Chicago, where it was first conjured, using left over ingredients, by Giacomo Junia, an Italian cook working in a small restaurant called The New York Cafe.
We like his version of the recipe too, which requires a hell of a lot of parmesan. We like to add a lick of lime juice and some best-quality Cantabrian anchovies to ours, though.
Maybe that’s why it’s one of our most popular starters and sides?
The 7 steps to shuck an oyster.
1️⃣ Put an oyster on a folded tea towel, domed side downwards, with the pointed end towards you.
2️⃣ Protecting your hand with the towel, take a grip on the oyster shell.
3️⃣ Insert the blade of your knife at the tip of the oyster at the join between the top- and bottom-half of the shell.
4️⃣ Once you've got the blade in, inch it down either side of the shell until you can pull away the top half.
5️⃣ Check that the oyster is fresh.
6️⃣ Gently run the knife along either side of the oyster muscle to loosen it from the shell. (Important so it slides off the shell in one when you swallow!)
7️⃣ Once the muscle is free, flip it over carefully with the knife so that the smooth side is facing upwards.
September is traditionally seen as the start of oyster season, and we’re celebrating with an Oyster Hour in all our bars between 5pm to 6pm, Monday to Friday throughout September.
Enjoy £2 Natural oysters alongside a selection of perfectly paired cocktails and wines, all exclusively available during Happy Hour at a very happy price of £10 each (or under!). Enjoy!
08/09/2024
Honestly, if you can find better ingredients, you have to let us know.
We continually scour the land looking for the best produce for our Sunday roasts.
In many respects it's a simple dish, which is why it's important to buy the best and just let that goodness shine.
The result? An award-winning hug on a plate that fills you up and makes you smile like no other meal.
It's like Paul, our waiter in Manchester, says: "You don't need a starter!"
So you're organising an event?
We've got the space, staff and carefully curated menus to make yours go off without a hitch.
Christmas parties are a strong suit, but we've got your back for anything from multi-stage conferences to cocktail-and-canapé soirées. Or both at the same time.
Our events menus are designed to give you the Hawksmoor classics in a group-friendly way. No cutting corners or skimping on service.
In fact, you’ll have dedicated staff who know as much about the food as they do the AV equipment. It’s a rare talent – trust us!
OYSTER HAPPY HOUR 🍸🦪🍸🦪
"I've never met an oyster I didn't like." says our Head of Purpose, Katy Ellwood. "They're sustainability heroes; they leave the water cleaner whilst sequestering nitrogen and carbon dioxide!"
So, this September, we're celebrating Oyster season in style and taste with an Oyster Happy Hour menu.
Available in our bars all September, Monday – Friday 5pm – 6pm.
Enjoy £2 Natural oysters alongside a selection of perfectly paired cocktails and wines, all exclusively available during Happy Hour at a very happy price of £10 each (or under!).
Oysters and a cocktail for £12? Deal.
No need to book ahead. Just pop the date in your diary and visit between 5-6pm for freshly shucked oysters to complement your choice of drink.
“A fish lover’s dream”
So says Simone, our Head Waiter at Hawksmoor Guildhall, who was part of a gang that has just returned from Brixham, Devon.
It’s where we buy most of our seafood, so we like to send a few of our team every few months.
“Our morning tour finished with an impromptu show from a spotted seal in the harbour while we ate delicious scallops and bacon rolls.”
We want them to have a great time, but also to understand why our seafood is such high quality:
“One big takeaway is the effort put into ensuring the quality of the fish,” says Simone. “The sustainability practices and wealth of knowledge the fishermen have is amazing to see.”
If you ever want to know more about the fish on your plate, just ask: there’ll no doubt be someone in the restaurant who’s done the same trip.
02/06/2022
"🥩HAWKSMOOR🥩 T-Bone steak of dreams!🤤 enough said!" 📸
30/05/2022
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 🥄 ➡️
29/05/2022
Our starters have had a seasonal refresh. Welcome to the menu; New moor farm asparagus with our original recipe Hollandaise sauce 👏
27/05/2022
Father’s Day. They sort of pretend they’re not bothered about it, don’t they? Well, ours do.
“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.
Which brings us to presents. So damned-hard to buy for – they’ve already got everything. How best to celebrate this important day then?
Well, how about treating your special father figure (and the whole family) to a mighty roast at our place? Dilemma solved.
📸
After several months of consoling ourselves through the dark winter months with dark spirits and rich, intense cocktails, we are delighted that spring is upon us and we love the seasonal produce that works perfectly in lighter and longer drinks. Here is a selection of our favourites for this year.
🛩 R.A.C Aviation: Bombay Sapphire 1er Cru, rhubarb cordial, vanilla, lemon, maraschino. Sometimes classic combinations are too good to mess around with. In this case, we couldn’t look beyond the partnership of rhubarb and custard, here worked into the iconic classic gin cocktail, the Aviation.
🥒 Green Snapper: Beefeater Gin, green tomato, jalapeno, lime, cucumber, lovage.
Pressed green zebra tomatoes are the key ingredient in this savoury bloody mary-esque cocktail. Verdant spice from the jalapeno and some earthy celery round it out. A perfect spring aperitif.
🍑 Rimini Iced Tea: Apple Brandy, peach, basil, sparkling darjeeling.
On the west coast of Italy, Rimini is known as being both the birthplace of Fellini and the home of the finest peaches in Europe. We simmer them in a light IPA based cordial to provide a bitter backbone to this ethereal highball.
🍓 Factor 50 Fizz: Lillet Rose, strawberry, cucumber, sparkling coconut water.
More reminiscent of the beginning of summer than the first sniff of suntan lotion. This cocktail is the unbridled taste of holidays, but with enough dryness and finesse to stop you burning on your first day.
🍐 Moselle Martini: Fords Gin, cucumber, riesling vermouth, pear eau de vie.
An easy-going, lightly fruit-forward martini for those who are after something a little bit more gentle to start their evening. A dry, delicate and short drink with the textures and aromas of spring.
Which one are you most excited to try? ⬇️
25/05/2022
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 🥟🌱
23/05/2022
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.
18/05/2022
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.
17/05/2022
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 🥗
Dinner among skyscrapers📍Canary Wharf
📸 .lastweek on Instagram
14/05/2022
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.
07/05/2022
Always down for a fat JUICY roast 🤤 and Hawksmoor does it the best - argue with yourself 🤫 " - 📸
The rumours are true…This autumn we’ll be opening in Liverpool; in the iconic, Grade II-listed India Buildings, on the corner of Brunswick Street and Fenwick Street.
Liverpool is one of the most exciting and dynamic cities in the country. We’ve found a beautiful, listed building in such a great location. It’s an amazing site, we're really excited to do it justice by building something really special.
Click here to claim your Sponsored Listing.
Our Story
Hawksmoor Knightsbridge, with its glamorous Art Deco interior, is just off Brompton Road between Knightsbridge’s iconic department stores, Harrods and Harvey Nichols, and Kensington’s cultural institutions, the Victoria & Albert, Natural History and Science Museums and the Royal Albert Hall. As well as steaks from ethically-reared traditional British breeds, the menu features a number of seafood dishes such as Singapore-style Lobster Roll with Sriracha & Yuzuand Vietnamese-inspired Dressed Oysters. For those needing respite from shopping or a post-museum pick-me-up there is also a set menu available at lunch time (Monday to Saturday) and early evening (from 5-6.30pm). As well, of course, as the wines and cocktails that helped us win Observer Food Monthly’s ‘Best Place to Drink'. There’s £5 corkage on Mondays and on Sundays there’s the roast beef that Observer Food Monthly named 'Best Sunday Lunch in the UK'.
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Address
3 Yeoman's Row
London
SW32AL
Opening Hours
| Monday | 5pm - 10pm |
| Tuesday | 5pm - 10pm |
| Wednesday | 12pm - 3pm |
| 5pm - 10pm | |
| Thursday | 12pm - 3pm |
| 5pm - 10pm | |
| Friday | 12pm - 3pm |
| 5pm - 10pm | |
| Saturday | 12pm - 10pm |
| Sunday | 11:30am - 8:30pm |
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