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Hawksmoor Manchester

@hawksmoormanchester

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Sustainable steak and seafood restaurant. Head over to @hawksmoorrestaurants for all the latest news.

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What’s YOUR favourite dish at Hawksmoor?

The roasted scallops really are a miracle made flesh.

Sustainably sourced lumps of loveliness with a magic ingredient: a single tarragon leaf, adding a soupçon of suave.

DM us if you want the recipe!

Also, did anyone ask what @mattyfwhite’s favourite plate is? by @hawksmoormanchester

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24 days ago

The Burgurr is your ultimate bacon double cheeseburger.

🥩 Two dry-aged native-breed beef & bone marrow patties.

🧀 American cheese, the kind that oozes properly and goes wherever it wants.

🥓 Smoked streaky bacon for a bit of a snap.

🧅 Raw white onion, for something to bite back against it all.

🥫 A Calfreezy-made burger sauce

🍞 All held together in a milk bun built to take the weight.

Have it on its own, or with beef dripping fries and peppercorn sauce. Exactly how @Calfreezy has his. by @hawksmoormanchester

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2 months ago

Cal could have turned up, tried 3 ready-made options and picked a favourite. Instead, Matt handed him the kitchen and stepped back, an open door to build whatever he believed was the perfect burger.

Cal had notes. A lot of notes. Matt had thoughts about the notes.

They spent days in the kitchen together. What you see is exactly how it happened. No burger already sitting in a fridge, ready to have his name stuck on it.

Cal was clear from day one about what he didn't want. Nothing built just to look good on TikTok. No gimmicks. Quality. A burger so good anyone would enjoy it, not just because they know who he is. One so good that it wins over an entire table, built from everything he genuinely believes makes a good one.

They tested everything. Different patties. Different sauces. Different cheeses. Different buns. Discarding what didn't work until they landed on what did.

There were arguments about pickles, obviously. Some burnt bacon. And a few sauces that thankfully will never see the light of day.

At the start there wasn't one. By the end there was, and it's good. Really good.

The single-most important decision. Guess which one @calfreezy chose?

Of course he went for the mix! Flavour².

There’s no brioche in this burger.

Got to be crispy. Got to streaky. Got to be charcoal-grilled.

Not any bacon. Dry-cured and smoked native breed bacon.

What’s your stance on pickles in burgers?

Cal’s very own special sauce. Doesn’t exist anywhere else.

A true kitchen bromance.

We tried to keep Cal under wraps. Then we stepped outside for 30 seconds...

So, is it going to win “World’s Best Burger”? by @hawksmoormanchester

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2 months ago

@calfreezy has been a Hawksmoor regular for a decade. He’d also built an entire career reviewing burgers.

But for all that chat, he’s never actually made one.

Meanwhile, our @chefmattbrown, created the Big Matt, which was the @worldbeststeakrestaurants World’s Best Burger in 2023.

So Matt called him out.

The BURGURR is the result. by @hawksmoormanchester

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3 months ago

Calfreezy x Hawksmoor.

Years of ranking other people’s burgers. Now it’s his turn.

We’ve never collaborated with someone who isn’t a chef before, and Matt doesn’t put things on our menu lightly. So, there’s real pressure on Cal to get this one right.

Cal has stated “it’s comfortably the best burger I’ve ever had”.

And it’s good. Really good.

The Burgurr is your ultimate bacon double cheeseburger.

🥩 Two dry-aged native-breed beef & bone marrow patties.
🧀 American cheese, the kind that oozes properly and goes wherever it wants.
🥓 Smoked streaky bacon for a bit of a snap.
🧅 Raw white onion, for something to bite back against it all.
🥫 A Calfreezy-made burger sauce***
🍞 All held together in a milk bun built to take the weight.

***Worth pointing out, the sauce has pickles in it. From the man behind a newsletter literally called ‘No Pickles’. He buckled on his own principles for this one, so you know it’s good.

Have it on its own, or with beef dripping fries and peppercorn sauce. Exactly how Cal has his.

The Burgurr is on the menu from today, in all our UK restaurants.

Book now. Link in bio. by @hawksmoormanchester

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3 months ago

Calfreezy x Hawksmoor

Built entirely by Cal, approved (and thankfully cooked) by Matt Brown. A fine duo, like Bellingham and Haaland.

Callum Airey, better known as @Calfreezy, has made a whole career out of telling the internet his thoughts on burgers. He’s a harsh critic, and he’s eaten more burgers than any one person probably should. He even hands out his own golden burger award. He takes it all quite seriously.

But it turns out he’s never actually made one.

So we called his bluff. Matt Brown, the man behind the multi-award winning Big Matt and Royale with Cheese, handed him our kitchen and told him to prove it.

Days of testing, strong opinions, a few burnt bits of bacon, A LOT of arguments about pickles, and some sauces that will thankfully never see the light of day, somehow all came together.

And what came out the other side was The Burgurr (IYKYK).

The Burgurr launches Monday 3 August, in all our UK restaurants.

Book now. Link in bio. by @hawksmoormanchester

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3 months ago

The summer special you go mad for every year.

No seriously, we’ve nearly run out of steak several times. This year, it’s one of the ways we’re celebrating our big birthday.

🎉 20 years
🥩 £20 steak & chips
🕛 Every lunchtime ‘til early eve
📍 Every Hawksmoor

Done. Easy. Check, please. by @hawksmoormanchester

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3 months ago

We know, we know. It’s a burger launch, not the next Christopher Nolan film. We just wanted an excuse for slow motion and a dramatic score. We stand by it.

What we can say is Matt’s co-creator has a lot of burger opinions for someone who’s never actually made one before... 👀

The burger lands on 3 August.

Sign up to be first to know. Link in bio. by @hawksmoormanchester

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3 months ago

Which European city would suit Hawksmoor best?

You know what, Copenhagen keeps coming to mind.

It’s a city after our own heart:

🥩 Provenance, sustainability and exceptional ingredients matter

🌿 Beef is respected, not just oversized

🇬🇧 B Corp values and British heritage would bring something different to New Nordic dining

Then again, after that third-place play-off, we’re thinking Paris too!

Thoughts? by @hawksmoormanchester

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3 months ago

The reason why is really interesting ⬇️

It’s a question of pressure building up inside the steak when it cooks.

Slice it too soon and it pushes the juices out onto the plate.

Resting lets the pressure subside.

Less on the plate, more in your mouth, better steak-eating experience.

Matt’s advice: rest it for as long as you cooked it. by @hawksmoormanchester

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3 months ago

👀 @chefmattbrown and ?????

The next Hawksmoor burger.

03.08.2026 by @hawksmoormanchester

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3 months ago

Hang on, is that a haiku?

🍎 A crumble
🍏 It’s okay to just be a crumble
🥧 But it has to be a great crumble

There’s some deep wisdom in there, carlahenriquess. The power of simplicity, quality and familiarity.

Perhaps we should start calling you the ‘Zen Baker’ instead of the ‘Queen of Puddings’! by @hawksmoormanchester

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3 months ago