Hawksmoor Breakfast

You spoke. We listened.  

Never have we been bombarded with so many requests for the reappearance of our beloved Hawksmoor breakfast. Four years after the last one left our kitchen, we still get a steady flurry of people telling us that they NEED it back in their lives.  

Well, the wait is over. It’s back, and it’s as beautiful as ever.  

“Eat breakfast like a king, lunch like a prince and dinner like a pauper.” We’re not sure about that last bit, but we thoroughly concur with the rest. And there are no more kingly breakfasts than those that earned us ‘Best Breakfast’ gongs from GQ, Time Out and The Telegraph: our ode to the Full English.  

This particular ode comes in two forms:  

Hawksmoor Breakfast for two  

Warning: Not for the faint-hearted. 

Sugar-pit bacon chop, Victorian sausages, Moira black pudding, Hash browns, Grilled bone marrow, Trotter baked beans, Fried eggs, Grilled mushrooms, Roasted tomatoes, unlimited toast, and HP gravy.  

Hawksmoor Full English for one  

Sugar-pit bacon, Victorian sausage, Moira black pudding, Hash browns, Grilled bone marrow, Trotter baked beans, Fried eggs, Grilled mushroom, Roasted tomato, sourdough toast.  

For the time being, breakfast will only be available at Hawksmoor Air Street and Hawksmoor Liverpool. But there’s no need to wake up early. It’s served every Saturday from 11.45am to 3pm at Hawksmoor Air Street and from 11am to 3pm at Hawksmoor Liverpool.  

What’s it made of? 

To get this just right, we’ve spent the last six months blind-tasting bacon chops, sausages and black pudding from dozens of obscure and celebrated butchers around the country, which led us to an old friend, Peter Hannan in Moira, County Down, who’s won more medals than Mo Farah, including the BBC Food and Farming Awards Outstanding Achievement Award, recognising the love, care and passion (and incredible welfare and environmental practices) of the local farmers behind his fare.  

The bacon and bacon chop are traditionally dry-cured before being buried for 10 days in a bespoke sugar pit, resulting in a unique crisp edge, succulent meat, and deep savouriness with a hint of sweetness. For the sausages, he turned to a 150-year-old manuscript for a recipe that combines pork, beef, and lamb, along with spices and an unusual splash of milk. And the black pudding is a labour of love that took years to perfect (the secret: a few Armagh Bramley apples in the mix).