HawksmoorSpitalfields
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Verdict based on 5 critic, 3 blogger and 3 user reviews and awards
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Address: 157 Commercial Street, London E1 6BJ

Website: Visit restaurant website

Telephone: +44 20 7426 4850

British steakhouse Hawksmoor’s first restaurant opened in 2006 in Spitalfields. Hawksmoor specialises in large cuts of beef to share and an extensive cocktail menu.

Latest reviews of Hawksmoor Spitalfields

Observer Food Monthly Awards

Observer Food Monthly, Awards

28 April 2013

Selected as one of Observer Food Monthly’s ’20 Best Restaurants of the Decade’: “Hawksmoor is a truly British steakhouse, which bigs up the best of British beef, cuts it thick and cooks it right…”

Read full review »
PickyGlutton

The Picky Glutton, pickyglutton.com

24 April 2012

A soft, buttery,  fluffy brioche-esque roll is filled with moist, tender, sticky slithers of beef that’s almost stew like. (…) Just by itself, the [short rib French dip] sandwich is a basic yet intensely satisfying meaty hit, but it gets even better when dipped into the accompanying gravy…

Read full review »
Time_Out

Time Out Editors, Time Out

17 September 2010

Hawksmoor’s USP is in supplying excellent produce cooked well, focusing on top-quality beef from renowned London butcher Ginger Pig. There’s a serious attitude to beef provenance (…); Longhorn is always available, but guest breeds range from Herefords to Lincoln Reds…

Read full review »
Andy_Hayler

Andy Hayler, andyhayler.com

15 December 2007

The idea here is plain and simple: to serve great steaks.  Such a concept lives or dies by the quality of the meat, and fortunately they have chosen a good butcher, the Ginger Pig, as their sole supplier…

Read full review »

What the Critics say

Observer Food Monthly Awards

Observer Food Monthly, Awards

28 April 2013

Selected as one of Observer Food Monthly’s ’20 Best Restaurants of the Decade’: “Hawksmoor is a truly British steakhouse, which bigs up the best of British beef, cuts it thick and cooks it right…”

Read full review »
Time_Out

Time Out Editors, Time Out

17 September 2010

Hawksmoor’s USP is in supplying excellent produce cooked well, focusing on top-quality beef from renowned London butcher Ginger Pig. There’s a serious attitude to beef provenance (…); Longhorn is always available, but guest breeds range from Herefords to Lincoln Reds…

Read full review »
hardens

Richard & Peter, Harden's

15 March 2007

We actually thought that the triple-cooked chips (10/10!) were the stars of the meal. But that’s not to do down the meat itself, which was done to a turn as ordered (rare), juicy and well-seasoned. And the excellent pots of béarnaise (…) would be hard to beat as an accompaniment…

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jay_rayner

Jay Rayner, The Observer

4 February 2007

I have had a whinge about the lack in Britain of the sort of steak which is so readily available in the US. (…) It was, quite simply, the best steak I have ever eaten in this country. The meat had proper flavour, a serious char outside and pink to purple inside. The rib-eye was almost as good…

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giles_coren

Giles Coren, The Times

25 November 2006

The other thing is that the steaks were too big. I know that that is considered a good thing by many people, but even the smaller, 400g rib-eye was too much for the girls (what with the macaroni and everything), and I didn’t get close to finishing my 600g sirloin…

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What the Bloggers say

PickyGlutton

The Picky Glutton, pickyglutton.com

24 April 2012

A soft, buttery,  fluffy brioche-esque roll is filled with moist, tender, sticky slithers of beef that’s almost stew like. (…) Just by itself, the [short rib French dip] sandwich is a basic yet intensely satisfying meaty hit, but it gets even better when dipped into the accompanying gravy…

Read full review »
Andy_Hayler

Andy Hayler, andyhayler.com

15 December 2007

The idea here is plain and simple: to serve great steaks.  Such a concept lives or dies by the quality of the meat, and fortunately they have chosen a good butcher, the Ginger Pig, as their sole supplier…

Read full review »
Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

16 November 2007

But it is the steaks that keep people coming back here. Knowledgeably sourced, perfectly cooked and honestly presented, there is no doubt that Hawksmoor serves the best steaks this side of the Atlantic…

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