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
10 Basinghall St
London
EC2V 5BQ
To reach 10 Basinghall St, London, you have several options for public transport and driving.
**Public Transport:**
1. **Underground:**
- The nearest station is Moorgate (Northern, Circle, Hammersmith & City, and Metropolitan lines). From Moorgate Station, exit onto Moorgate Street and walk south towards Basinghall Street; the destination will be a short walk away.
- Alternatively, you can use Bank Station (Central line) which is also nearby. Exit onto Threadneedle Street and walk north to reach Basinghall Street.
2. **Bus:**
- Several bus routes serve the area. You can take buses 43, 76, or 141 to the nearest stop at Moorgate Station or Bank Station.
**Driving/Parking:**
- If you are driving, head towards the City of London. Use a navigation app for real-time directions as traffic conditions may vary.
- There are limited parking options in the area. Look for nearby car parks such as those on Finsbury Square or at One New Change Shopping Centre. Be aware of congestion charges that may apply during certain hours in central London.
Make sure to check local transport schedules and parking availability before your visit!
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What people say
Hawksmoor at 10 Basinghall Street is a true gem for steak lovers, renowned for its commitment to quality and sustainability. Diners rave about the exceptional steaks, with one enthusiastic review declaring it "the best steak I have eaten in this country." The praise doesn't stop there; esteemed food critic Giles Coren has described the experience as "flawless," emphasizing that it's the best steak you will find anywhere.
The restaurant's dedication to sourcing sustainable ingredients ensures that every dish not only delights the palate but also supports ethical practices. The ambiance is warm and inviting, making it an ideal spot for both casual dinners and special occasions. With a reputation built on excellence, Hawksmoor continues to impress guests with its remarkable offerings and outstanding service. Whether you're a local or just visiting London, a meal at Hawksmoor is sure to be a memorable culinary experience.
