Recent social media posts
18/05/2026
This is the interesting reason why 👇
Because there’s a funny little danger zone with salting steaks.
Immediately before cooking? Great. Overnight? Also great.
But salt it 30mins before and the steak begins to sweat. Moisture gets pulled to the surface, the outside goes damp and it can steam a little.
Not great when you’re in the business of forming a glorious crust. (That’s part of the reason we insist on dry-aged steaks, too.)
So Chef Matt’s on the money – as usual!
17/05/2026
How to make the perfect gravy for your Sunday roast.
“Loads and loads of bone marrow.”
That’s the magic (and final) ingredient in our gravy. But first:
🧅 We sweat some shallots, then reduce Madeira wine down till it’s almost gone.
🐄 Next is quality veal stock, lots of punchy English mustard and a handsome dollop of butter.
🦴 An avalanche of bone marrow is then whisked in to create umami nirvana.
You simply cannot have our Sunday roast without it.
16/05/2026
The Hawksmoor our teams love most. Why?
There’s a glamour to Seven Dials.
Its glitzy history helps – Royals have dined here – and we regularly host famous names. But also it’s in the beating heart of Theatreland.
We love the rhythm of the place. Guests piling in before curtain-up. Martini-fuelled post-show debriefs. Big celebrations and sharing steaks.
And did you know…
Seven Dials was once a hotbed of gin houses in the “Gin Craze” of the 1700s? Our gin-based Shaky Pete’s Ginger Brew (invented here at Seven Dials) is nearly as infamous.
15/05/2026
An average cookbook⁉️
You couldn’t make a bad one if you tried, .
Let’s just remember this is the same gal who...
Frequently locks herself in an underground kitchen with little more than a fond ‘90s memory, some loud music and a rolling pin, only to rise with a dessert that induces smiles across continents.
Her book-writing era will come, though, and we’ll make sure you’re the first to know when it does.
Till then, come and try her latest obsession at your local Hawksmoor.
13/05/2026
Imagine the stories Matt has to tell.
Marco’s restaurants were one of the last great old-school brigade kitchens before celebrity-chef culture changed things.
Long hours, military hierarchy, ultra-high standards. Working in Marco’s kitchens for 20 years, as Matt did, is something to behold.
It’s fair to say Matt came through the generation of chefs who changed how Britain ate. Marco’s kitchens in the ‘90s were the Premier League of cooking.
Marco famously became the youngest chef ever to win three Michelin stars at 33, then walked away from haute cuisine in favour of cooking that put flavour above formality.
Did that contrast influence Matt in a way that helped define Hawksmoor’s great-steak-no-ceremony ethos?
You’ll have to ask him!
12/05/2026
Sunshine means lunchtime.
Our spring set menu’s popping off right now. Is it because our best burger ever is on there? Or is it just because it’s wildly good value?
1 course £20
2 courses £25
3 courses £30
10/05/2026
Why is resting roast beef this long essential? 👇
Because if you cut it too early, all the juices bolt onto the chopping board.
Resting is the final stage of cooking.
The heat settles, the fibres relax and the beef stays juicy where it belongs: in the meat.
09/05/2026
We weren’t expecting her to say that!
Simple, hot and sweet rice pudding.
A little taste of your childhood with every spoonful. What tastes better than that?
But what do YOU think is the most underrated British pud?
Spotted di...😉
08/05/2026
And to think they nearly disappeared 👇
After the war, there were less than 50 of these beauties left.
Thanks to farmers like Tom and the , they’re now in more and more fields across the UK and Ireland.
That’s a good thing because they’re largely reared in a sustainable way that compliments the land around them.
Serving rare and native breed steaks at Hawksmoor is our way of helping to keep British farming heritage alive.
07/05/2026
Our favourite part of Matt’s role as exec head chef?
Development! Yep, delicious new dishes.
When he emerges from his clandestine kitchen, we know we’re all in for a treat.
In recent times, the royale with cheese (burger) has had us swooning.
06/05/2026
Our Longhorn steaks are back.
20 years in and we’ve returned to our roots, serving slow-grown, deeply beefy Longhorn – every weekend.
We could have shouted louder about our anniversary, but this felt right. A positive nod to:
🚜 The farmers
🔥 The food
🤝 And sticking to our principles
The only difference now is that it’ll be served with roasted bone marrow and slow-cooked onions. Sending already big flavours stratospheric.
Swing by this weekend and see what’s cooking on the blackboard.
04/05/2026
The double thumb from Raymond was crazy!
We’ve NEVER seen someone eat our choc-caramel Tributes eaten like that.
But actually, it’s kind of elegant. A little at a time for dainty Ray!
Take some Tributes home next time you come to Hawksmoor. Eat them how you like.
Like Rolos. Just better.
03/05/2026
Sticky Toffee Pudding or Sticky Toffee Sundae?
Which one are you – and why?
Make your case below 👇 And while you’re at it...
Ever wondered why it’s called a sundae?
Back in 19th-century USA, soda was banned on Sundays, so soda fountains swapped floats for scoops of ice cream. They called it a “Sunday” – later respelling it “sundae” out of respect.
02/05/2026
Copy/taste our Caesar Salad recipe:
CROUTONS 🥖
✋ Tear your sourdough for rustic pieces
🧄 Lightly dress with garlic oil
🔥 180°C in the oven till they’re golden
DRESSING 🧪
Blend till smooth…
🧀 Lincolnshire Poacher cheese
🥚 Soft-poached eggs
🐟 Cantabrian anchovies
🍋 Lime juice + Worcestershire sauce + rapeseed oil
PLATING UP 🍽️
💅 Caress the cos lettuce leaves in the dressing
🐟 Top with thin-slice anchovies, croutons, and more cheese
(And some of us like to add a super-thick cut of maple bacon on top!)
01/05/2026
Our Queen of Puds bakes great stories
With carlahenriquess, quality ingredients and expert craft are a given. But what we cherish most is the story that goes into every dish.
Nothing tastes sweeter than a little nostalgia, right?
Take our Peanut Butter Louis, for instance. It was inspired by the Snickers bars she used to eat while playing football as a kid in Portugal.
Almost all the puds Carla and her team create have that kind of sepia-tinted meaning to them, which we think makes them even more special.
Do you have a favourite Hawksmoor pud? (Go on, admit it – it’s Sticky Toffee Pudding!)
30/04/2026
The 3 other nicknames for our Knightsbridge place 👇
🥃 The “Private Club” restaurant – there’s a slightly secretive vibe here that feels like old London.
🛍️ The “Harrods Recovery” restaurant – or any of the big shops in the area. A comfy seat and good food after the madness.
💍 The “Anniversary” restaurant – we get a disproportionate amount of special occasion bookings. Must be that vibe again.
🏡 And, as Will says, the “Neighbourhood” restaurant.
There aren’t many places like ours in the area, so locals love it.
Swing by and see for yourself.
29/04/2026
It’s the biggest no-brainer ever.
Choosing Longhorn steaks, that is.
✨ They taste better
🌍 They’re more sustainable
🇬🇧 They’re keeping UK farming heritage alive
🐂 DID YOU KNOW 🐂
After WWII, the English Longhorn came close to disappearing altogether, with only around 50 registered animals left.
Help us save this heritage by enjoying a longhorn sharing steak on the weekends at Hawksmoor.
27/04/2026
As. Hot. As. Possible.
The pan or the grill must be screaming.
It’s the way to get as much of that moreish caramelised char as possible.
We cook all our dry-aged beef and bone marrow patties on a charcoal grill, so you get that magic smoky note to the burger, too.
Have you tried our Royale with Cheese yet?
26/04/2026
But why choose them over regular steaks? 👇
Two reasons:
🐂 Flavour – longhorns live longer, are bred slower and so develop a more complex beefy taste. It’s night and day compared with the industrial stuff.
🏛️ Heritage – longhorns are the grass-chewing story of sustainable British cattle farming. World-class quality, exported around the world.
You’ll find longhorn sharing steaks on our blackboards ever weekend.
25/04/2026
Eat it or lose it.
That’s the maxim that matters with heritage and rare breed beef.
Find these exceptional steaks on our blackboard every weekend.
24/04/2026
26.2 Miles? Have a drink on us.
If you’re running 26.2 miles this Sunday, you’ve officially earned the right to eat whatever you want after the finish line. But in the spirit of being helpful - a marathon runner needs somewhere in the region of 1.6-2.2g of protein per kg of body weight to recover properly.
A 400g Hawksmoor Chateaubriand contains around 100g of protein. Just saying.
Add beef-dripping chips for the carbs, a couple of fried eggs for good measure, and you’ve got yourself a medically defensible post-marathon recovery meal.
Alternatively, treat yourself to a full Sunday Roast with all the trimmings. There’s no better carb than a Yorkshire pudding the size of your head.
Show your medal at any of our London restaurants this Sunday and we’ll throw in a complimentary beer or wine when you order from our à la carte menu. Whether you’re supporting or running, it’s a milestone worth marking properly.
Your closest Hawksmoor to the finish line is Air Street, followed by Seven Dials, Knightsbridge and Borough.
23/04/2026
Hawksmoor’s last big secret 👇🏻
There’s something about our Tributes (to Rolos) that has always inspired a greedy streak.
Like Bilbo with the Ring.
But our Tributes are quite literally made to be shared. So we thought it was high time we shared how we make them, too.
Question is, do you have a marble top for tempering?
No? Might be easier if we did the hard work then!
22/04/2026
It’s now or never.
The curtain’s about to fall on the menu that made late-night dining sexy again.
Only after 8pm, April 30th:
🌙 A Hawksmoor starter each (pick the ribs, trust us)
✨ A Chateaubriand to share, with sauces and sides
🌙 Puds, puds, puds
✨ A martini or a sour-cherry negroni AND a great glass of red
And the sort of atmosphere that feels like a secret.
See you soon.
21/04/2026
Because this is the best, most sustainable steak.
That’s it, really.
We work with small farms who prioritise caring for their cattle and the land they graze.
In fact, every single part of the supply chain has been considered for welfare and quality.
Sourcing. Skill. Flavour.
That’s why it costs more.
20/04/2026
Smash burgers used to signal cheap beef.
More surface area meant more crust. More crust meant more flavour. More flavour meant less need for exceptional meat.
But what happens when you take the best beef, add bone marrow to mix, then smash it for max caramelisation?
You need to try our Royale with Cheese.
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.
