HAWKSMOOR OPENS THEIR EIGHTH SITEThu 03 2017 | admin
The latest Hawksmoor steak restaurant and cocktail bar from Will Beckett and Huw Gott will draw on its market location as much as possible, keeping their mantra, ‘buy the best, and prepare it as simply as possible’, in mind and is intended to become the centre of creativity for the group.
When Will and Huw first started out over 10 years ago, they knew that at Borough Market they could find many of London’s best suppliers under one roof. As a result, in the early years of Hawksmoor almost every one of the suppliers had a stall or shop there, including The Ginger Pig, Neal’s Yard Dairy, Brindisa, Wright Brothers, and many more.
Aside from its fantastic location, the building itself has a story to tell. The site lies within the grounds of the medieval Winchester Palace, built in the 12th century by the Bishop of Winchester, Henry Blois (who is said to have chosen the location because of its adjoining brothels).
Downstairs, there will be the ‘Cook’s Room’, a 14 cover room with its own private kitchen. By day this will be a creative space that Hawksmoor’s best chefs will use to test and refine new ideas. By night it will become a private dining room and event space with a distinct menu that draws on market produce as fully as possible. Joining Hawksmoor ‘lifers’ Richard H. Turner (Group Executive Chef) and Carla Henriques (Executive Pastry Chef) is Matt Brown, who has now taken over the day-to-day running of all the Hawksmoor kitchens as Hawksmoor’s Executive Chef. Matt is one of the most accomplished chefs Will & Huw have met, having spent majority of his career in 2*/3* kitchens. He was the Head Chef at La Tante Claire under Pierre Koffmann and Executive Chef for Marco Pierre White for many years.
In the upper ground floor restaurant, while all the classic Hawksmoor dishes, from Bone marrow with onions and Roast scallops, white port & garlic to signature steaks and Sunday roasts will be available, Hawksmoor Borough will also feature an additional Market Specials menu. Capitalising on the proximity to Borough Market, Head Chef Simon Cotterill (formerly Head Chef at Gordon Ramsay’s Savoy Grill and The Criterion) will create a weekly Market Specials menu, making the most of the best seasonal produce available. Specials could include anything from Scallops, beef butter & horseradish and Barnsley chop with kidneys roasted in their own fat to Charcoal-roasted skate with St George’s mushrooms and Steak & Stichelton pie.