“”Hawsmoor at Home” will have to be covered in fingerprints and splashes of food, as it’s a great hands-on book to use on a daily basis”. (Heston Blumenthal). ‘When we started out we had a simple plan – to open the most productive steak restaurant in London. We travelled the world in search of the very best steak, but discovered that beef from traditional breeds, reared the old school way right here in Britain, and cooked simply over real charcoal, packed more flavour than anything we tried on our travels’. The critics have hailed Hawksmoor as one of the most great restaurant openings of contemporary years. Their credo is simple: the most productive ingredients – dictionary-thick steaks from Longhorn cattle traditionally reared in North Yorkshire by multi-award-winners “The Ginger Pig”, dry-aged for no less than thirty-five days, simply cooked on a real charcoal grill. Their cocktails, wines and desserts too have been applauded to the echo.”Hawksmoor at Home” is a practical cookbook which shows you how to shop for and cook great steak and seafood and indeed much else (including how to cook the both the ‘best burger in Britain’ and the ‘best roast beef in Britain’); how to mix terrific cocktails and choose wine to accompany your meal. Above all “Hawksmoor at Home” entertains and informs in the inimitable ‘Hawksmoor’ way.