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Hawksmoor Tomahawk chop and asparagus | © Hawksmoor Restaurants
Hawksmoor Tomahawk chop and asparagus | © Hawksmoor Restaurants
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London Steakhouse Hawksmoor Has a New Summer Set Menu, and It's a Bargain

Picture of Andrew Webb
Food & Drink Editor
Updated: 15 May 2017
Summer’s here, and London’s favourite meat restaurant has a brand new set menu, now that the days get are getting warmer.

You go to Hawksmoor for the brilliant beef, it’s the law. But that’s not the only meat in town, and this time of year beautiful British lamb is at its very best. So Hawksmoor owners Will Beckett and Huw Gott despatched Executive Head Chef and butcher, Richard Turner, along with George Blackwell from the Rare Meat Meat Company to find the best lamb and other seasonal ingredients. Inspired by his road trip, Turner has created their new ‘best of British’ summer menu, which offers three courses and a cocktail for just £30 (US$39).

Of the menu Turner says ‘We should all be eating more of the animal and this is more of a ‘nose to tail dish’, that combines chops – a prime cut – with scrag end, an underused cut. The Lamb tomahawks are charcoal grilled to medium well to allow the fat in the ribs to render. The Shepherd’s pie is in the spirit of a slow braised navarin of lamb neck, packed full of vegetables like turnips, carrots and onions with a potato topping.’

Richard Turner with a selection of British seasonal produce | © Hawksmoor
Richard Turner with a selection of British seasonal produce | © Hawksmoor

Kick things off with a choice of three cocktails; Hawksmoor fruit cup, Tom & Jerez, or the French house. Starters feature bang-on-seasonal Evesham asparagus with hollandaise, or a kohlrabi, celery hearts and Spenwood cheese salad. There’s also potted mackerel or bone marrow & onions if you’re missing that beef.

With the main courses, things get even more interesting, and Turner and the team have clearly been busy in the development kitchen. The result is Suffolk lamb tomahawks with scrag end shepherd’s pie, a dish that truly celebrates British lamb. If you’ve not heard of the tomahawk cut, it’s essentially a chop with the rib bone left long and sometimes French-trimmed. The result is a sort of axe-like, hence the name, tomahawk.

Other mains include 35 day dry-aged rump steak, as well as gilthead bream with chilli and garlic. Vegetarians meanwhile can opt for ash-baked carrots, spelt and cow’s curd. While for pud there’s strawberry sundae, passionfruit cheesecake, or a classic sticky toffee pudding.

Notes: The seasonal set menu is available Monday to Saturday, 12–3pm, 5–6.30pm and after 10pm (timings may vary at each restaurant, please check the website for details)