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Our Story

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.

Our Beef

Beef, salt, heat. When it’s as simple as that the beef really has to be the best. The key to great tasting steak is happy cattle. For over 15 years we’ve been working with independent farmers who, like us, believe that animal welfare and sustainable farming are as close as you can get to a guarantee of great tasting beef. Passionate farmers who love and respect their animals and follow regenerative farming practices, working with nature rather than irrespective of it. Animals that live stress-free lives in family groups eating a natural grass and forage-based diet on bio-diverse farms. Our beef is aged in a bespoke dry-aging room. We just add salt and cook simply over slow-burning sustainable charcoal.

Our Approach

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 Sunday Times Best Companies to Work For list for nine 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.