In pictures: Hawksmoor opens in iconic Edinburgh location

Doors are officially open at Hawksmoor in Edinburgh – the highly anticipated steak and seafood restaurant from Will Beckett and Huw Gott.

Situated within a grand Art Deco banking hall on St Andrew Square, with a locally inspired menu and unique interior, Hawksmoor set to add to Edinburgh’s thriving bar and restaurant scene.

Hawksmoor is among the UK’s best known restaurants, with a reputation for sustainability, ethical sourcing and being a great company to work for (having been listed as one of the best 100 places to work in the UK in the Sunday Times’ Best Companies list for seven years running).

Hawksmoor

Picture: inside the newly opened restaurant

The Hawksmoor team has worked with interior architecture and design studio Macaulay Sinclair to create an interior befitting its special location.

The Category A-listed ‘Building of National Importance’ was originally built in the 1930s for the National Bank of Scotland and has been closed off to the public for decades.

The restaurant also boasts an exclusive private dining room named after Glasgow born Sadie McLellan, said to have been one of the most important Scottish artists of the 20th century, who in 1942 designed the series of etched glass windows celebrating the traditional pillars of Scottish industry that surround the restaurant.

The team has meticulously sourced reclaimed materials and vintage furniture to create a warm lived-in feel.

Tables have been made from reclaimed science labtops from elite public schools. Doors have been repurposed from the original building with reclaimed brass ironmongery.

Bespoke light fittings have been made with original Holophane glass sourced from a Dutch Art Deco hotel, a French aerodrome and an automobile factory in Indiana.

New additions have been made with materials from the same era; panelling from a grand Glaswegian townhouse has been used to create the curved bar in the centre of the space, and mahogany radiator covers from the British Museum form part of the kitchen pass.

Other finds include teak parquet flooring from a Blackpool ballroom and a reception desk from a town hall in Northumbria.

At its heart, Hawksmoor is about produce. Ever since the first restaurant opened in 2006 the guiding philosophy has been to buy the best and prepare it as simply as possible.

In Edinburgh, Hawksmoor will draw on the amazing produce the country has to offer, featuring beef from grass-fed native breed cattle from both sides of the border and seafood from around the Scottish coast.

The team has searched far and wide for exceptional produce like Iain Mackay’s Highland beef and hand-dived scallops from Ethical Shellfish and sourdough bread from Edinburgh’s Twelve Triangles.

Hawksmoor

Picture: prime rib, Hawsmoor

Alongside Hawksmoor classics, like their thick-cut steaks, old spot belly ribs, hand-dived scallops with white port & garlic and charcoal-grilled monkfish, new dishes include cast iron fillet steak with bone marrow skirlie, Hebridean lamb T-bones with pea, mint & haggis salad.

Desserts include Scottish raspberries, Knockraich crème fraiche and a homemade hobnob.

 

The drinks list features a number of beers from small Scottish breweries, an extensive whisky selection and new cocktails including Summerhall club, made with Pickering’s gin, honey from hives on the distillery roof, raspberries from Fife and a dash of Edinburgh brewed Sweet Dram Escubac.

Hawksmoor

Will Beckett said, “It’s great to be opening our doors today in one of our favourite cities. We’ve always said we want to open restaurants in places we love to spend time, and Edinburgh is an amazing place to do that.

“The site is incredible and we have invested a huge amount of time and effort trying to be respectful of the building and the city to create something that truly belongs. We can’t wait to welcome the people of Edinburgh back into the room to have a good time at Hawksmoor.”

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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