Tanya Gold Tanya Gold

Tanya Gold reviews Hawksmoor

issue 12 January 2013

How many restaurants make a chain? If the number is four, then Hawksmoor, the superb chop-house named for the Baroque architect Nicholas Hawskmoor, has collapsed on a pile of cheques, the dirty girl, and is now officially a chain, embracing the inevitable suck of cash. It has added to its venues at Guildhall, Spitalfields and Seven Dials a vast restaurant on the oddly named Air Street, right on the great curve of Regent Street, in what used to be an Asian fusion tapas bar. (In restaurant terms, this makes it haunted by shrimp and loss.) It is as large as a bingo hall in Streatham, or an ice rink; it echoes, whistles, knocks.

It is a handsome place; the other Hawksmoors are spit-and-sawdust, Wild West-ish cow haunts, so a jump to pretty would be madness. You do not come to Hawksmoor for table linen, or silverware, or women in hats plucked from Fortnum & Mason into puddles of cow blood, while they shriek; you come for meat and too much red wine and offers of sex from South American waiters.

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