We try to do things the right way at Hawksmoor, not because it’s trendy and cool or because we’re natural tree-huggers or hippy peaceniks. 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 decent life, or that everyone who works with us enjoys what they do.
Four recent accolades we’re particularly proud of are seven consecutive years in Sunday Times Best Companies, being shortlisted as one of the most sustainable restaurant groups in the country by the Sustainable Restaurant Awards, being given an award by Action Against Hunger for passing £1million in fundraising and donations, and being given the Marco Longer Award for Changing Lives for supporting One Water Foundation.
At a steak restaurant, trimmings of prime beef are pretty common. Instead of wasting them, our chefs started to make potted beef. Served with Yorkshire puddings it became a staff food favourite so good it ended up on the menu. At home, this is a great way to use up Sunday lunch leftovers.View this Recipe