SEAfood
Sourced locally, cooked simply
“Hawksmoor has remained a critical favourite – known for dry-aged steaks,
NY Eater
no-nonsense cocktails, and stonkingly good fish.”
Man cannot live on steak alone, so we decided to apply everything we’ve learnt about beef (buy the best meat; don’t mess it up) to fish and the fruits of the sea.
As with beef though, it can be difficult getting hold of the good stuff.
Over the years, we’ve learned from friends in the industry how to negotiate the complex world of seafood supply, sustainability and fishing methods.
Here in the US, we’ve partnered with suppliers who are as committed to sustainability and quality as we are. That means fishing responsibly, understanding the sea and its seasons, and ensuring we leave the oceans in a better place than we found them.
All that’s left to do is not mess up the cooking part. As far as we’re concerned, ‘cook it well’ and ‘cook it simply’ are the same thing.
