Founded in 2006 by childhood friends Will Beckett and Huw Gott, Hawksmoor has grown over the last ten years from one to six restaurants (five in London, one in Manchester) and their aim is to be amongst the best restaurants of any kind in the UK. The menu celebrates beef from traditionally-reared grass-fed native cattle, sustainable seafood from around the British coast, seasonal fruits and vegetables and great British cheeses. This is combined with carefully selected wines and great cocktails, all served by friendly people who love what they do.


What to expect: Meat, meat and more meat. 

When to head there: After a tough 1Rebel session, you're going to want to be hungry... 

What to wear: Smart casual. It's a city workers hotspot, so expect suits, but the vibe is chilled. 

How to get there: From 1R walk through Spitalfields market and take a left at the main road- map below.(Focus on the meal ahead to avoid being distracted by all the boutiques on your way.)







Talilla's verdict:

I'm a vegetarian's worst nightmare. I chew on the bone, salivate over bone marrow and like my steak rare. Practically Hawksmoor's dream customer. We were more than happy to put our trust in the waiter's recommendations, and we were NOT disappointed. Even after the tender, succulent scallops and creamed spinach (both of which I highly recommend), it was the Chateaubriand that won me over. The most tender, flavoursome piece of meat I've ever tasted. If you don't order it when you visit, you're basically committing a crime. Hawksmoor, I'm in love.  


Rosie's verdict:

This place oozes sophistication, albeit in the most unpretentious manner. Yes, it feels ‘hipster’ – but in a welcoming, non-exclusive way: as long as you’re hungry and in the mood for a (quite literally) bloody good meal, you’re welcome here. The waiter’s recommendations were spot on, neither offending our appetites nor underestimating our ravenous hunger by suggesting the perfect amount of food: buttery, garlicky scallops followed by a juicy 600g medium-rare Chateaubriand accompanied with mushrooms, buttered greens and creamed spinach. Anchovy hollandaise and bone marrow gravy made for dreamy dunking, and a berry shortcake provided a superbly sweet ending.

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