Hawksmoor does great steaks and cocktails, I would say the best in London, but how does it fare when cooking the classic of British cooking le rostbif (incidentally they only do le rostbif, rather tha le rostlamb or le rostpork, so don't go if you fancy something else)? The thing is they know meat, but a great roast is a lot more than that, I would almost, but not quite, go as far as to say that the meat is secondary to trimmings. Thankfully with a yorkshire pudding the size of a flying saucer and bone marrow and onion gravy of unlimited refills up their sleeves they are doing very well indeed.
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