SUNDAY ROAST AT HAWKSMOOR

Some like tradition. Some like excess. Some bring friends and let the table decide. However you approach it, our Sunday Roast is built around dry-aged beef, proper trimmings and gravy worth talking about.

The Classic
Dry-aged rump or sirloin, carved thick and served with beef-dripping roast potatoes, Yorkshire puddings, roasted carrots, buttered greens, roasted garlic and lashings of bone marrow & onion gravy. No shortcuts. No stinginess.

The Vegetarian Who Wins the Table
Winslade Wellington. Golden pastry, rich cheese, the full set of trimmings and proper onion gravy. Even the beef-loyal will eye it up.

The Go Large
Sunday Feasting. Choose one of our blackboard sharing cuts — Prime Rib or Chateaubriand are particularly suited to the occasion — and add all the trimmings. For two or more. For when Sunday deserves ceremony.

A roast without trimmings is just steak on a Sunday. Ours arrive in full voice. 

First, the beef dripping roast potatoes. Properly crisp, shattering at the edges, soft in the middle. They do not sit politely on the plate. They demand gravy, and we are happy to oblige. Ours is bone marrow and onion gravy, glossy, rich and poured without hesitation. 

Then the Yorkshire puddings. Tall, golden, built to catch every last drop. Roasted carrots, sweet and caramelised at the edges. Buttered greens with just enough bite to keep things honest. A whole clove of roasted garlic, soft and spreadable, for those who like to go all in. 

And if you would like to take things further, we actively encourage it. 

Our stuffing is unapologetically savoury and made to partner roast beef properly. Cauliflower cheese arrives bubbling, bronzed on top and dangerously good, the sort of side that threatens to upstage everything else on the table. 

Because Sunday is not about restraint. It is about abundance, gravy boats within easy reach, and the table falling quiet for all the right reasons. 

While we are most certainly known for our steaks, a meal at Hawksmoor would not be complete without puddings. 

Our Queen of Puddings, Carla, turns out the sort of puds you will never regret leaving room for. Proper, nostalgic, unapologetically indulgent things that know exactly what they are doing. 

Yes, the Sticky Toffee Pudding has something close to a following of its own — Dark sponge, hot toffee sauce, milk ice cream melting into every corner. It’s the sort of dessert that silences a table mid-sentence. The one people claim they’ll “just have a bite” of, before ordering one of their own. Regulars plan their roast around it. First-timers are converted quickly. It is the number one dessert across all our restaurants, and not by accident. 

But the rest of the pudding list holds its own. The nostalgic pull of a Rhubarb & Custard Pavlova — rhubarb granita and custard cream bringing sharpness and softness in equal measure. The layered indulgence of a Chocolate Mille-Feuille, salted caramel and rum ice cream woven through crisp pastry. A Banoffee Pudding with whisky cream and candied walnuts, unapologetically generous. A Pear Bakewell Tart with brandy cream, almonds and poached pears — warm, fragrant and quietly confident. Or the Peanut Butter Shortbread, paired with salted caramel ice cream and original beans chocolate, for those who prefer their puddings rich and resolute.

Because if you’ve committed to the roast — to the trimmings, the gravy, the ceremony of it all — you may as well see it through.