Recent social media posts
09/09/2026
Does this sort of thing still happen?
Seems hard to believe, but Matt came up through some tough Michelin-star kitchens.
We do things a bit differently at Hawksmoor.
Our maxim: “Work hard, be nice.”
In practice, everyone – from Matt to our trainee commis – has to be able to do both at the same time.
No shouting, no shaming and definitely no naughty step!
07/09/2026
The sincerest form of flattery, right?
The dish we pinched (OK, it was gifted, but whatever) that still rocks our menu was from seafood supremo Mitch Tonks.
When we opened Air Street in 2012, we needed a killer starter dish.
Mitch’s charcoal-cooked scallops with white port and tarragon was – and still is – a jewel in the menu.
And, well, don’t get us started on the Big Matt burger!
06/09/2026
He could have worked anywhere!
Matt spent 20 years in Michelin-starred kitchens before – thankfully – bringing his galactic talent to Hawksmoor.
But it wasn’t just the savoir-faire that won us over. His whole approach is pure Hawksmoor:
A love of the classics, a respect for simplicity and a severe allergy to unnecessary faff and fuss.
And he sets the standard for our first virtue:
“Work hard, be nice.”
04/09/2026
Let’s just make one thing clear...
We don’t cook bacon in the microwave at Hawksmoor 😅
Not because we’re snobby about it – we just want the smokiness of charcoal cooking.
At home, Matt has places to be and a frying pan he’d rather not wash.
And, hey, crispy is crispy!
Speaking of, have you tried ’s new (charcoal-grilled) bacon double cheese BURGURR yet?
Get it at any Hawksmoor.
03/09/2026
Ever been to the .restaurant in Dartmouth?
Will reckons it’s one of the best seafood restaurants in the world.
Big claim!
But once you’ve eaten Mitch Tonks’s whole John Dory, cooked over fire, in that magical corner of Devon – you’ll get it.
But there’s another Mitch classic you’ll find a little closer to home.
Back in 2012, he gave us the recipe and it’s been our best-selling seafood starter since.
Can you guess what it is? 👇
02/09/2026
What were you expecting him to go for?
Hey, the bacon double cheese might look familiar.
But you will not BELIEVE the amount of time put in his magnum opus.
🥩 The patties – dry-aged native-breed + bone marrow
🥓 The bacon – Gloucester Black, smoked + streaky
🧀 The cheese – American and super oozy
🥫 The sauce – Calfreezy’s unique creation
🧅 The topping – raw white onion for bite
🍞 The bread – soft milk bun, holding it all together
Every ingredient was tasted, tested and shouted about (with task master, head !)
Not to make a whacky “look at me” new burger. To make the best burger on the planet.
Try the BURGURR and let us know what you think.
01/09/2026
Let’s get into Pete’s choices 👇
🥩 Fillet – rare
Already beautifully tender. Cook it much further and this lean cut can dry out.
🥩 Rump – medium
A little longer over the fire softens the meat, renders the fat and brings out the beefiness.
🥩 Ribeye – medium
Give that marbling enough heat to melt into the meat and work its magic.
Who has steak blue? Go on, admit!
31/08/2026
Never get smashed.
Matt’s crystal clear on that one. Why?
Well, we never really know what Matt’s thinking. We just take notes. But if we had to guess...
Smashing sacrifices a juicy middle for maximum crust.
Matt’s – and therefore Hawksmoor’s – burgers want both:
Proper char outside, plenty of beefy juice within.
30/08/2026
Just like the Proustian madeleine 👇
The fancy name for something that folds time in half.
In Marcel Proust’s legendary novel In Search of Lost Time, the narrator tastes a madeleine dipped in tea and is suddenly transported back to his childhood.
Question is, what’s your Proustian madeleine?
Carla prides herself on creating time-travelling treats for all at Hawksmoor.
Come and try her Sticky Toffee Pud and see where it takes you.
29/08/2026
Hang on, what?
You can’t leave us on that cliffhanger, !
OK, we’re going to try to pick this one apart.
American cheese isn’t known for its depth, sure. But perhaps that’s why it works on a burger?
What it does do is melt like a legend.
A smooth, glossy blanket that doesn’t split, go oily or overwhelm the beef.
Basically, it knows its job.
Is that why it’s all we use at Hawksmoor, Matt?
28/08/2026
Go on, tell us what you think.
Will’s co-founder (and BFF) Huw would have something to say.
We reckon he’d argue there’s no coming back from bad food.
So, yep, the complete opposite of Will.
But the whole “enjoy” thing? Totally agree.
It almost feels like a threat 😂
27/08/2026
Everyone makes mistakes.
Carla’s biggie was taking her cult-classic Peanut Butter Shortbread off the menu
Making a dessert that delicious and then depriving us of it – criminal.
Protests were made
Letters were written
Two weeks later, Carla put it back on the menu
Why is it so good?
Well, it starts with the Udzungwa 70% cocoa chocolate Carla uses. Best in the world, she says.
26/08/2026
Perfection is achieved, not when there is nothing more to add...
But when there is nothing left to take away.
You only have to look at how built his understated BURGURR to see why we pulled that quote out.
Of the endless options, he reduced his masterwork to an elegant assembly of...
🥩 Dry-aged beef and bone marrow patties
🥓 Smoked streaky bacon
🧀 Properly oozy American cheese
🧅 Raw white onion
🥫 Cal’s own burger sauce
🍞 And a milk bun to house the lot
Get yours at any Hawksmoor.
25/08/2026
A brave admission from Aoife - beef-dripping chips aren’t her favourite side.
Controversial. We know.
But what else is on her go-to order when dining at Hawksmoor?
Fillet steak
Bone marrow
Buttered greens
Bone marrow gravy
All washed down with an Old Fashioned
We’ll be having words with her about the beef-dripping chips absence though.
24/08/2026
“The Rolls-Royce of sticky toffee puddings”
Kind words from Britain’s – nay the world’s – pre-eminent sticky toffee pudding reviewer, Mr .review
He bestowed upon us a 9.5 out of 10 rating (and with it the World No.1 ranking) back in Feb.
Rumour has it, we’ve since been pipped! But we’re still chuffed to bits.
22/08/2026
Unusually diplomatic response from Matt!
He must have a soft spot for .
In truth, they were a pretty fab team.
Cal tasted and tested A LOT of ingredients – and obviously has a palate primed for patties.
Matt did the cooking and made Cal’s dream BURGURR.
Have you tried one yet?
Address
1 Water Street, Canary Wharf
London
E14 5GX
Directions to the restaurant at Water Street in London:
Public transport:
- Take the Jubilee Line to Canary Wharf Station.
- From there, take the DLR towards Lewisham and get off at South Quay Station.
- The restaurant is a 7-minute walk from the station.
Driving/Parking:
- From central London, take the A1203 towards East India Dock Road.
- Turn left onto Blackwall Way/A1261 and continue straight.
- Turn right onto Preston's Road and then turn right again onto Aspen Way/A1261.
- Take a left onto Pepper Street and then a right onto Greenwich View Place.
- The restaurant is located on Water Street but there is no parking available on site. There are several paid public car parks nearby such as City Harbour Car Park or Canary Riverside Car Park.
Opening Hours
| Monday |
12pm - 3:30pm |
|
5pm - 10pm |
| Tuesday |
12pm - 3:30pm |
|
5pm - 10pm |
| Wednesday |
12pm - 3:30pm |
|
5pm - 10pm |
| Thursday |
12pm - 3:30pm |
|
5pm - 10pm |
| Friday |
12pm - 3:30pm |
|
5pm - 10pm |
| Saturday |
12pm - 10pm |
| Sunday |
11:30am - 8pm |
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What people say
British restaurants are known for their emphasis on quality ingredients and traditional cooking techniques, and Hawksmoor Wood Wharf is no exception. This restaurant, located in a stunning eco-friendly floating pavilion in Canary Wharf's new riverside neighbourhood, offers diners a unique experience with its dock-level main restaurant and 120-seat waterside bar, The Lowback. Both spaces boast terraces with breathtaking views across the water.
Hawksmoor Wood Wharf's menu revolves around the best British produce available, including grass-fed dry-aged ethically reared beef and sustainable seafood from the South coast. Diners can also enjoy some of the biggest hits from the Hawksmoor New York menu.
For those looking for a more intimate dining experience, there is a private dining room named after local legend Queenie Watts. This room can accommodate up to 20 people and is perfect for special occasions or business meetings.
The Lowback bar is open Tuesday through Thursday from 4 pm to 11 pm and Friday through Saturday from noon to midnight. Located just a short walk from Canary Wharf in the new neighbourhood of Wood Wharf, Hawksmoor Wood Wharf is situated on Water Street.
Overall, Hawksmoor Wood Wharf offers an exceptional dining experience with its focus on quality British ingredients, stunning location, and unique atmosphere.
