Recent social media posts
01/07/2026
Make Pete proud and try it at home 👇
1️⃣ Infuse: Cream w/ rosemary, garlic, nutmeg + cayenne
2️⃣ Spinach: Blanch, squeeze, chop 1kg of spinach
3️⃣ Combine: Sieve cream, add spinach, warm through, serve
Head to our website for the full recipe.
Or just order it on our 20th Anniversary Hawksmoor Classics menu.
30/06/2026
The hero of our UK Classics Menu.
The Longhorn ribeye. Slow-reared, beautifully marbled and deeply beefy.
For our 20th birthday, we’ve created a limited-run menu to celebrate the dishes and drinks that made us.
Here’s the menu in full:
🍺 Drinks 🍸
Shaky Pete’s Ginger Brew
20th Anniversary Martini
Grapefruit Picador
🐷 Starters 🐚
Old Spot Belly Ribs
Charcoal-roasted Scallops
Potted Beef & Bacon
🥩 Steak 🍟
Longhorn Ribeye
Classic sauces & sides
🎂 Puds 🍮
Birthday Cake
Sticky Toffee Pudding
Salted Caramel Rolos
Minimum two people, £75 per person.
29/06/2026
When dessert becomes the main event.
There aren’t many puds that can steal the limelight from our beef.
But then Aoife’s death row dessert is no ordinary sweet.
Our Sticky Toffee Pudding has been with us since we opened in 2006.
It’s never left the menu. It’s never not been the best seller.
Save a little space for it.
29/06/2026
To everyone who booked in for our 20th birthday celebrations today, thank you, our teams are all in and buzzing for what’s set to be a record-breaking day.
We’re so excited to celebrate with all of you.
Watching the response to us turning the big 2-0 has been genuinely moving, it’s been a lovely few days of reminiscing and getting slightly soppy about the whole thing.
If you didn’t manage to get a table today, we’re sorry. The response was even bigger than we’d dared hope. The good news: the classics menu, is running across all our UK restaurants. So there’s still a way to join in. And it’s a good one.
28/06/2026
The brunch killer.
Our very British Sunday Roast laughs in the face of French toast.
Dry-aged grass-fed beef, cooked low and slow, with all the “trimmings”.
That means...
🥔 Beef-dripping roast potatoes
🫓 Giant Yorkshire pudding (just look at them!)
🥕 Roasted carrots
🥬 Buttered greens
🧄 Roasted garlic
🍖 Bone marrow & onion gravy
And if somehow you’re still hungry, you’d better get our super sidekick sides:
Cauliflower cheese
Hawksmoor’s special stuffing (we’ll explain)
27/06/2026
Happy cows = better beef = tastier steak.
We’ve been doing this 20 years and we will die on that hill.
Longer-living, pasture-roaming, grass-munching cows produce more flavourful beef.
It’s a happy accident that it’s much better for the environment, too.
Nowadays we work with to ensure we’re sourcing Longhorn that ticks all our boxes.
26/06/2026
And here’s how to make it.👇
❶ Cover pork belly with cold water and cook low and slow until tender.
❷ Cool in the cooking liquid, then press with something heavy overnight.
❸ Remove the skin and trim away any over-smoked edges.
❹ Cut into chunky pieces.
❺ Grill over charcoal, brushing generously with maple syrup as you go.
❻ Cook until sticky, smoky and beautifully charred.
Don’t forget to try ours next time you visit, too.
25/06/2026
The dishes that made Hawksmoor, Hawksmoor.
To celebrate our 20th birthday, we’ve gathered our favourite drinks and dishes from the last two decades into one menu. The Hawksmoor Classics.
You regulars can probably guess what’s on it, but just in case, here are a few…
🐚 Roasted scallops
🥩 Longhorn ribeye
🐟 Anchovy hollandaise
🍮 Sticky Toffee Pudding
🍺 Shaky Pete’s Ginger Brew
But what else made the cut?
Minimum two people, £75 per person. Available for limited time only.
24/06/2026
Happy Birthday to us.
20 years ago, to the day, we opened a steak restaurant just down the road from Nicholas Hawksmoor’s Christchurch Spitalfields.
It was an inauspicious start: our chef disappeared the day before launch and we didn’t serve any steak.
To cut a very long story, very short, we’re now pretty-damn proud to say we have 14 restaurants, with another on the way in Boston.
How has this happened?
Because we’ve surrounded ourselves with good people, who care deeply about good food – where it’s from and how it’s served.
They’re the ones who’ve helped us really stick to our principles. To never compromise on quality, ethics and the welfare of everyone in our orbit.
So.
To our friends, family, team members, suppliers, supporters, charity partners, industry pals, and – of course – you, our lovely, loyal guests...
THANK YOU.
23/06/2026
We knew we could count on you, Carla.
We’re 20 years old – tomorrow! – and we’re celebrating with a Hawksmoor Classics menu.
And it concludes with this indecently decadent slice.
Inspired by our Grand Rocher pud – yep, the same dish that nearly landed us in court.
We’ll tell you the story when you come in.
22/06/2026
It’s really nice to hear from people you respect.
David Strauss
Mouna Elkekhia Jyotin Sethi who took the time to say a few words... thank you. We know how precious a spare hour is in this industry, so it means a lot.
They’ve been great friends to us over the past 20 years, and we’ve always tried to be as supportive and helpful as possible to them.
“It’s unpretentious, but special.”
Among all the lovely things said here, that might be our favourite. Because we’ve never wanted to be complicated.
It’s just about consistently delivering on great steak, seafood and drinks, with warm hospitality and a room people want to spend time in.
Twenty years on, that’s still the plan.
21/06/2026
We don’t like it.
The assumption that hospitality is only ever a stepping stone.
The reality is that our industry doesn’t have the best track record when it comes to looking after its own. And guests can feel that.
Twenty years ago, we decided we’d do things differently. And the formula’s super simple:
Look after people.
Give them opportunities to grow.
Create a place they want to stay.
The result?
Familiar faces, happier teams and better hospitality!
20/06/2026
But what does cooking it perfectly mean?
🔥 Get your grill or pan properly hot. Not warm. Hot.
🧂 Season generously with salt.
🍔 Then leave it alone long enough to build a proper crust.
How long for?
The thermometer is your friend: aim for around 55°C in the centre for a juicy medium-rare.
As for chuck, brisket and bone marrow, here’s why we use them:
🥩 Chuck – Rich, beefy flavour and the right balance of meat and fat.
🍖 Brisket – A harder-working muscle with a deeper, more intense beefiness.
🦴 Bone marrow – Richness, moisture and that luxurious mouthfeel.
Put them together and you’ve got the sort of patties you find in our Royale with Cheese. 🍔
19/06/2026
The big birthday countdown has begun.
Twenty years ago, Will and Huw opened the restaurant they wished already existed.
The philosophy was simple: source the best beef and cook it with care.
As Hawksmoor grew, so did the ambition: to look after the planet and the people around them – their teams, suppliers, communities and guests.
Today, Hawksmoor is bigger than either Will or Huw imagined, but the values remain the same.
Work hard, be nice.
It’s been a pleasure sitting down with them to talk about what matters most at Hawksmoor, 20 years on.
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 |
Alerts
Be the first to know and let us send you an email when Hawksmoor Wood Wharf posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
Contact The Business
Send a message to Hawksmoor Wood Wharf:
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.
