Build the ultimate Hawksmoor meal
Hawksmoor started in a dodgy East London street in 2006, and has come to be one of the best-loved steakhouse brands in the world (including listing as #1 steak restaurant in the world). Over that time, we’ve created dishes and drinks that have entered the pantheon of Hawksmoor classics, the kind of dishes and drinks that have stood the test of time, sparked cult followings and made regulars out of first timers.
We’re often asked, ‘what’s your favourite Hawksmoor meal?’ … here’s the answer, starting with pre-dinner drinks and our favourite starters.
Pre-Dinner Tipple
We believe dinner should start with a drink in the bar (where excellent Lo/No Alc options are also available). Here are two all-timeof our favorites:
Shaky Pete’s Ginger Brew (2006 – Hawksmoor Spitalfields, London)
Beefeater gin, Lemon juice, Ginger, London pride
It now has a cult following, but Shaky Pete’s Ginger Brew was conceived by its namesake, Pete Jeary in 2006. His ‘turbo shandy for the discerning drinker’ quickly became our biggest seller and has become a fixture at dozens of bars around the world.
World’s Coldest Martini (20201 – Hawksmoor New York)
Hepple Gin, Aperitivo Co Dry Vermouth, Filicudi Lemon Oil
The coldest Martini? Served at a bracing 10°F and gently aged using high-frequency ultrasonic waves (yes, really).
Starters
Our dictionary-thick steaks are cooked on live fire over charcoal, and then rested, to get the perfect cook cuisson every time, .which leaves the perfect amount of time for you to enjoy one of our classic starters:
Old Spot Belly Ribs (2006, Hawksmoor Spitalfields, London)
Our pork belly ribs come in a 15-ingredient marinade – all fresh and really tasty, from apple ketchup to tamarind. The result? A sweet, sticky, and slightly spicy pork belly. As for our pork, it’s slow-roasted and then given a final char in a screaming-hot Josper oven for that lovely caramelisation.
It’s then served up with a piquant vinegar and fennel-seed coleslaw to cut through the richness and balance the dish.
Charcoal-Roasted Scallops (2012, Hawksmoor Air St, London)
Sustainably sourced, they arrive at the restaurant within hours before being charcoal-grilled, covered in breadcrumbs, and doused in white port, garlic, and tarragon butter.
Stay tuned for round two: The main event.