News

As the days get longer and the weather warmer, our bar team has unleashed their creativity by introducing some lighter and longer drinks for these sunnier days. We’ve created a new cocktail menu featuring our spin on some classics, reintroductions of a couple of fan favorites, and, of course, some of our sacred Hawksmoor classics.

Carla Hernriquess, Group Executive Pastry Chef  “The biggest influence on my approach to cooking has always been my mum.” After a childhood spent mixing, folding, baking and bowl-licking alongside my mum, who managed a bakery specialising in traditional Portuguese pastries, I decided to head to London.    First off, I had to learn English, however. During

We’ve teamed up with New York brewery, Hudson Valley Brewery, to create Hawksmoor NYC’s first ever beer. “Lineage” is named after the amazing building that’s home to our restaurant – the Assembly Hall at the United Charities Building. The beer is dry hopped with Fuggle (an old English hop variety) and Motueka (a new world

If we’ve learned anything over the last few years it’s that life is for celebrating. And, we’ve created this all-new list (except for some of our sacred Hawksmoor classics) with that thought in mind. So, lots of bubbles and top-shelf liquors to help the decadent you kick back and celebrate with friends and family. You

On day one of Hawksmoor in New York, a friend walked in who we’ve admired for years … and Dominique Ansel would go on to become one of our beloved regulars.      Since then, over the occasional Steak, Martini, Cronut or DKA we’ve talked about the possibility of a collaboration. Enter Matt Brown, our Group Executive

We just received news and thought we’d share it with you – news that we are now certified as a B Corp. First up, what is a B Corp? A global kitemark awarded by B Lab who audits and measures the social and environmental impact of a business. And it’s a high bar. There are

If you don’t happen to have a charcoal grill, a Josper, or a Thermodyne in your apartment, fear not, you can still cook a great steak. 1. Buy Good Meat This is the key. But it can be easier said than done – our advice is to find a good butcher and ask lots of

Serves 4The first incarnation of this infamous side contained only one cheese. It wasn’t long before we started tweaking and adapting – a bit of mustard here, a different noodle there. We’ve redone this macaroni and cheese dozens (and dozens) of times. The result is a blend of five local NYC cheeses, a sprinkle of

Serves 4This dessert has been our best seller since day one and we’ve experimented with it relentlessly. Both to tweak and improve the basic recipe and to come up with new variations on a theme, more of which can be found in our cookbook. Toffee Sauce Toffee Pudding:

Serves 4This has been on the menu since day one and has consistently been our most popular starter. It has also, at times, been the bane of our existence. Pork Belly and Marinade Vinegar Slaw Dressing: Slaw: