Carla Hernriquess, Group Executive Pastry Chef  “The biggest influence on my approach to cooking has always been my mum.” After a childhood spent mixing, folding, baking and bowl-licking alongside my mum, who managed a bakery specialising in traditional Portuguese pastries, I decided to head to London.    First off, I had to learn English, however. During

Not sure what to order on your next visit? Talking beef can be tough so we wanted to introduce you to the magnificent eight. We use the other parts of the animal in other menu items like our Hawksmoor Cheeseburger and Potted Beef but these are our favorite cuts for steak. Sirloin on the Bone

Dating back to the fifteenth century on the British Isles, the Sunday roast was a celebration of indulgence at the end of the week, often breaking a religious fast after Sunday church service. A staple in our restaurants in the UK, we’re proudly introducing this tried-and-true tradition to the concrete jungle. We’re breaking down all

Serves 4 The first incarnation of this infamous side contained only one cheese. It wasn’t long before we started tweaking and adapting – a bit of mustard here, a different noodle there. We’ve redone this macaroni and cheese dozens (and dozens) of times. The result is a blend of five local NYC cheeses, a sprinkle

Serves 4 This dessert has been our best seller since day one and we’ve experimented with it relentlessly. Both to tweak and improve the basic recipe and to come up with new variations on a theme, more of which can be found in our cookbook. Toffee Sauce Toffee Pudding

Serves 4 This has been on the menu since day one and has consistently been our most popular starter. It has also, at times, been the bane of our existence. Pork Belly and Marinade Vinegar Slaw Dressing: Slaw:

If you don’t happen to have a charcoal grill, a Josper, or a Thermodyne in your apartment, fear not, you can still cook a great steak. 1. Buy Good Meat This is the key. But it can be easier said than done – our advice is to find a good butcher and ask lots of