About Hawksmoor

In 2005 childhood friends Will Beckett and Huw Gott set out in search of the perfect steak. They toured the globe and found that the best tasting beef was from traditional British breeds lovingly reared the old-fashioned way. Living happy lives in family groups, eating a natural grass and forage-based diet. A restaurant based on a simple principal was born: source the very best – from dry-aged beef to sustainable seafood and small farm produce – and let it shine. All simply cooked, usually over real charcoal. We’re proud that, as well as winning awards for food and drink, Hawksmoor has built a reputation as a great place to work and has been recognised for its approach to sustainability and the regenerative farming practices it supports.

We try to do things the right way at Hawksmoor, not because it’s trendy or because we’re natural tree-huggers. We do it because we want to – it’s the kind of company we want to be and the kind of restaurants we want to run. We want a business we can be proud of – whether that’s making sure the food we serve is as good as possible, that the animals lived a good life, or that everyone who works with us enjoys what they do. A few milestones we’re particularly proud of are being the only restaurant group to have appeared in the Best Companies to Work For list for ten consecutive years, being recognised as one of the most sustainable restaurant groups in the country by the Sustainable Restaurant Association, raising and donating over £1.5million to a range of charities close to our hearts and being given the Marco Longari Award for Changing Lives at 10 Downing Street.