The Hawksmoor Steak Flight

Aberdeen Angus fillet  

Pure-bred Aberdeen Angus – the breed that conquered the world. Clean, classic and beautifully tender.  

Wildfell Wagyu sirloin  

Our first-ever Wagyu, raised outdoors in Norfolk and finished on malt nuts and potato peelings. Rich, but still properly beefy.  

Hawksmoor Farms rump  

From the network of British farms we’ve spent 20 years building. Big on flavour, with a little more chew.  

Longhorn rib-eye

The breed Hawksmoor started with 20 years ago – and one that nearly disappeared in the 1970s. Slow-reared and deeply beefy.  

Start with your usual. Put it up against three others and see if it still wins. It might. It might not. Either way, you’ll finally know. 

On the way you’ll find out what we’ve been saying for 20 years: cut, breed, feed and farm all change the flavour. Rump, Wagyu sirloin, Longhorn rib-eye and Aberdeen Angus fillet, side by side, in one sitting. No other way to try that much of Hawksmoor at once. 

Then there’s the bit that turns dinner into an occasion. Plates going round the table, verdicts being passed, and at least one person declaring themselves a steak expert after two bites. 

And best of all, nobody spends the night eyeing up someone else’s plate.