Some of the wines have changed, but if you’d like to know more about matching please ask a member of staff.
“When my son Will was born in 1977 I couldn’t have imagined that 30 years on we’d be sitting together in his restaurant discussing food and wine matching. But as co-owner of an award-winning American-style steakhouse and cocktail bar, Hawksmoor, he and his restaurant manager Nick Strangeway were the ideal people to help me decide what makes the perfect steak wine.
The plan was to see what impact cooking steak for different lengths of time had on the bottles you choose. Nick was also of the view that we should see what effect different cuts made which, fascinatingly, proved as significant as the cooking time.
Ironically Will and I started from unexpectedly different standpoints: Will being of the opinion that more mature, classic wines such as Bordeaux and Rioja were the best match for steak while I favoured younger New World reds with firmer tannins. We both had cause to revise our views.
