Hawksmoor (Spitalfields)

Hawksmoor (Spitalfields)

Before trying to open Britain's best steak restaurant The Hawksmoor Team travelled the world in search of the perfect steak, from Kobe in Japan to Argentina's Pampas by way of Italy, Australia and Texas, but have found that beef from well-loved native cattle breeds reared right here in Britain has more flavour than anything they have tried on their travels. Until recently Britain was renowned for its beef. The animals that produce the best beef in America and Argentina originate from British cattle, even the Japanese crossed their famed Wagyu with British breeds in the nineteenth century to improve flavour. All the beef served at Hawksmoor comes from farmers using traditional methods to produce beef that tastes better than anywhere else in the world, resulting in a meat with a greater depth of flavour. The generous thick cut steaks are cooked over real charcoal and have received plenty of ‘best steak in London' awards. Amongst the great cuts selection on offer: Bone-in Prime Rib, T-Bone, Fillet, Porterhouse, Chateaubriand, Bone-in Sirloin, Rib-eye, D-Rump Aged 55 Days. For non-meat lovers, the menu also offers a great selection of seafood of the highest quality – and they have teamed up with Mitch Tonks, probably the best seafood chef in the country and owner of The Seahorse in Dartmouth - for help with negotiating the complex world of seafood sustainability. So for Mind-blowingly delicious steaks, superb cocktails and amazing service that never disappoint, Hawksmoor is the place to be.

Before trying to open Britain's best steak restaurant The Hawksmoor Team travelled the world in search of the perfect steak, from Kobe in Japan to Argentina's Pampas by way of Italy, Australia and Texas, but have found that beef from well-loved native cattle breeds reared right here in Britain has more flavour than anything they have tried on their travels. Until recently Britain was renowned for its beef. The animals that produce the best beef in America and Argentina originate fromread more

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