From March 13th we will be open on Saturdays and Sundays from 11am (with last orders for lunch at 4pm). As usual, everything will revolve around the very best quality British meat. Steak & eggs anyone? Or a Hawksmoor Full English big enough for two (or one if you're hungry) that includes a bone-in bacon chop, short rib bubble & squeak, trotter baked beans, Bury black pudding and much much more? Or how about roast beef with dripping roast potatoes, Yorkshire Puddings, carrots, greens and lashings of bone marrow & onion gravy?
Our secret weapon though is our very own Sausage & Egg Muffin. A 'flat sausage' made from pork, beef and mutton topped with Ogleshield cheese and two fried eggs, all piled up inside a toasted muffin.
And for your drinking pleasure our bartenders have been frantically researching and experimenting with classic brunch drinks. After trying almost 20 different recipes we've picked our 3 favourite Bloody Marys which will be joined by the original 1921 recipe for Buck's Fizz, Valhrona hot chocolate with Orangerie Whisky and an old school Bernie Inn style Irish coffee.
There is a very limited number of places available for a 50% off dry run of our weekend menu on Sunday 7th March. If you'd like to book email info@thehawksmoor.com, quoting '50% off on 7th March'.
