Hawksmoor

When you’re looking for a job, one of the most important things you want to know is, ‘what’s it really like working here?’    Awards and reputation only go so far in answering that. We could tell you why we think hospitality is an amazing industry to work in, and list off the things that we do to make Hawksmoor a special place to work; but our people are what make our company, and they’re the ones you probably want to hear from- so here are the team answering the question in their own words.   #team #hospitality #workhardandbenicetopeople #workinhospitality

Some of you may have seen a really nice article on Hawksmoor and our journey to the United States in The Times last week. It's always really lovely to experience the deep sense of pride that Hawksmoor fans, and some of the UK in general, feel about how wonderful the restaurants are over there - something I experienced again myself on my own literal Hawksmoor journey to the United States last week with a brilliant trip to Hawksmoor in New York and Chicago! https://lnkd.in/eRD8akfA

Group Exec Chef Matt Brown must be feeling nostalgic. Or just in the mood for something comforting and familiar. Take a look at our new seasonal lunchtime specials: Up front, there's our Charcoal chicken Piri Piri - because who doesn’t love a cheeky…Hawksmoor? Huw, one of our co-founders, has named this "one of the best things we've ever done!" Then there's the fried fish and frites sandwich, with a chunky hunk of hake and salt-and-vinegar frites, all tucked in a sesame seed bun. Top of the comfort-food rankings must surely be our new flat-iron steak & eggs & HP gravy, though. Beef dripping fries and a big old grin included. But is our charcoal-roasted cauliflower steak with smoky romesco sauce actually the tastiest of the lot? Some of our team think so. See you at lunch?

NYC’s First Green Dining Destination™ has officially launched! Check out 3 Star Certified Green Restaurant® Hawksmoor the next time you’re in the Flatiron NoMad area. Hawksmoor seeks to find “best possible beef and perfect the seemingly simple art of cooking steak”. A visit to Hawksmoor will find a “menu (that) revolves around all-natural beef from family-run farms, many based in upstate New York, Pennsylvania, and New England, simply seasoned with flaked sea salt and seared over live-fire charcoal”. Hawksmoor has implemented 50 environmental steps to earn 188.56 GreenPoints™. This restaurant sources all of its bacon, ham, pork, beef, brisket, steak, fin fish, shellfish, and other seafood from within 300 miles. Hawksmoor’s induction burners use 100% of energy for cooking, which eliminates the energy loss that occurs with typical electric or gas stoves. This restaurant also purchases EPA Safer Choice Certified cleaning products, which are less toxic and do not cause negative health effects through persistent exposure. Learn more about our sustainability steps: https://lnkd.in/e53iPiGH #dinegreen #sustainability #greenrestaurant #greenrestaurantassociation #gogreen #reducereuserecycle #restaurants #food #sustainableliving #donate #environment #motherearth #environmentallyfriendly #nature #pollution #eatlocal #plasticfree #certifiedgreenproduct #greenchemicals #certifiedgreenrestaurant #recycle #sustainable #climatechange #ecofriendly #zerowaste #nonprofit #sustainabilitytip #earthday #earthmonth

It’s #NegroniWeek! And our best-selling Sour Cherry Negroni is the star of the bar, priced at a mere tenner throughout the week (16th to the 22nd). It gets better. From 5 till 6pm on weekdays, you can sip our best-selling cocktail for a fiver. (London, Manchester & Liverpool only). Yep, just the blue note. Hours don’t get happier than that. Staying off the sauce? No problem we’re doing a sour cherry no-groni, too. See you at the bar.

Glad to be asked to join OpenTable's UK advisory board, not least because I admire so many of my colleagues (including members of the US advisory board). If my advice can be boiled down to a soundbite or two, it's that success in restaurants at the moment is as much down to your ability to proactively fill tables as it is to delivering great food and hospitality; I think businesses like OpenTable are at the forefront of that, and I'm glad we can give them a bit of insight into how they can work even better with their customers, including Hawksmoor. Looking forward to working with Jon Davis, Alexis Gauthier, Mandy Yin and the OT team including Laure Bornet, Suada Aleskerov, Kevin Goodman and 🥄 Robin Chiang).

"I've never met an oyster I didn't like." says our Head of Purpose, Katy Ellwood. "They're sustainability heroes; they leave the water cleaner whilst sequestering nitrogen and carbon dioxide!" So, this September, we're celebrating Oyster season in style and taste with an Oyster Happy Hour menu. Available in our UK & Ireland bars all September, Monday – Friday 5pm – 6pm. Enjoy £2/€2 Natural oysters alongside a selection of perfectly paired cocktails and wines, all exclusively available during Happy Hour at a very happy price of £10/€10 each (or under!). Oysters and a cocktail for £12/€12? Deal. No need to book ahead. Just pop the date in your diary and visit between 5-6pm for freshly shucked oysters to complement your choice of drink.

“A fish lover’s dream” So says Simone, our Head Waiter at Hawksmoor Guildhall, who was part of a gang that has just returned from Brixham, Devon. It’s where we buy most of our seafood, so we like to send a few of our team every few months. “Our morning tour finished with an impromptu show from a spotted seal in the harbour while we ate delicious scallops and bacon rolls.” We want them to have a great time, but also to understand why our seafood is such high quality: “One big takeaway is the effort put into ensuring the quality of the fish,” says Simone. “The sustainability practices and wealth of knowledge the fishermen have is amazing to see.” If you ever want to know more about the fish on your plate, just ask: there’ll no doubt be someone in the restaurant who’s done the same trip.

Myself and the team at Hawksmoor have been working over the past few months, to hone in on our private dining, and event space offerings across our sites. Listening to feedback from our guests and the wider cities has been imperative to us being able to provide them with the best event experience possible, and has been at centre of our project. Therefore, I am so pleased to be able to launch our Canape and Bowl food offering to Hawksmoor Liverpool. Being a BDM, I have been to my fair share of drinks receptions, networking events, and business meetings, and I am so proud of what the team have put together. As always, if you would like to discuss your Christmas party, business meeting, drinks reception, or a meal with your nearest and dearest at Manchester or Liverpool, do email me at [email protected] Oh, and yes that is a canape size Fillet steak and beef dripping chips, we are Hawksmoor after all 😉

Join us on Tuesday 3rd September for the first event of our CODE Founders Series. Aji Akokomi of Akoko and Will Beckett of Hawksmoor will discuss how to grow your business with purpose and share their secrets for staying true to the foundations on which they began. Tickets are £25 and include the talk, drinks and canapes. CODE members get tickets at the discounted price of £10 via the CODE app - start your free trial now to save: https://lnkd.in/ePtn55Zr Book now: https://lnkd.in/eyAskNGC #CODEFounders