Widely regarded as England's best steakhouse, Hawksmoor sources exceptional British breed beef (Longhorn, Dexter) and cooks it to perfection over charcoal. The cocktail bar is superb and the Sunday roasts are legendary. Locations include Spitalfields, Borough, Covent Garden, Air Street, and Wood Wharf.
Hawksmoor is widely considered England's finest steakhouse group and has been since Will Beckett and Huw Gott opened the first branch in Spitalfields in 2006. The beef is the centrepiece: primarily British native breeds — Longhorn, Dexter, and Belted Galloway — dry-aged for a minimum of 35 days and cooked over charcoal to a standard that places it among the best steak experiences in Europe. The menu is organised around cuts: prime rib, porterhouse, T-bone, rump, sirloin, and chateaubriand are all available by weight and served with a choice of sauces and sides. The triple-cooked chips and the creamed spinach are the essential accompaniments. The cocktail programme is exceptional — Shaky Pete's Ginger Brew has been on the menu since the beginning and has become a London bar classic. The Sunday roast at all Hawksmoor branches is extraordinary, centred on a whole rump of beef carved at the table, and is arguably the most competitive booking in the group. Locations now include Spitalfields, Borough, Covent Garden, Knightsbridge, Wood Wharf, and Edinburgh. Each location occupies a significant space — a Victorian school hall in Spitalfields, a former bank in Covent Garden — and the interiors have the confident, masculine atmosphere that characterises the brand.
Location
51.5226, -0.0839 View on map
Highlights
- Widely considered England's finest steakhouse — British breed beef dry-aged 35+ days
- Porterhouse and prime rib cooked over charcoal at exceptional quality
- Sunday roast with whole rump of beef carved at the table — a London dining event
- Shaky Pete's Ginger Brew cocktail — a London bar classic served at all branches
- Multiple locations across London in architecturally significant spaces
Tips for visiting
- Sunday roast tables book four or more weeks ahead at all branches — reserve as soon as slots open.
- The Spitalfields and Borough branches are the most atmospheric and historically interesting spaces.
- Order the triple-cooked chips and creamed spinach — both are benchmarks of the genre.
- A sharing cut (prime rib for two or more) is better value than individual steaks.
- The cocktail bar at most branches can accommodate walk-ins for drinks without a dining reservation.
Accessibility
Hawksmoor branch accessibility varies. Borough is housed in a building with step-free ground-floor access; Spitalfields has some steps. Most branches have accessible dining areas with advance notice. Check the specific branch's accessibility details when booking.
Frequently asked questions
What makes Hawksmoor's beef different?
Hawksmoor sources primarily from British native breed cattle — Longhorn, Dexter, and Belted Galloway — which produce more complex flavour than commercial breeds. The beef is dry-aged for a minimum of 35 days, which concentrates flavour and improves texture significantly.
Which Hawksmoor branch is best?
Each branch has a different character. Spitalfields (in a Victorian school hall) and Borough (a former power station) are the most atmospheric. Covent Garden (a converted bank) is the grandest. Wood Wharf is the most modern. Borough and Spitalfields are generally considered the best representations of the concept.
Does Hawksmoor serve food other than steak?
The menu includes excellent shellfish, a very good Sunday roast, and a limited vegetarian selection. The focus is steak, but non-steak eaters are accommodated. The shellfish platter and the crispy beef dripping cake are particularly good non-steak options.