Sunday dinner just got a British upgrade. Hawksmoor, the acclaimed London steakhouse known for its great steaks and legendary Sunday roast, has opened its doors in Boston’s Fort Point neighborhood, bringing one of Britain’s most cherished dining traditions to New England.
Located at 15 Necco Street overlooking the Fort Point Channel, the 280-seat restaurant opened in September, marking another milestone for the international steakhouse group founded by childhood friends Will Beckett and Huw Gott in London in 2006.
“We have been trying to open a restaurant in Boston for years; we love the sense of history, the energy of the people, the restaurant scene here,” says Beckett. “Boston is such a great city.”
The Sunday Roast
As a young woman spending a year abroad in London, one of my favorite Sunday pastimes was heading to an English pub for a traditional roast dinner. Places like the Lamb & Flag in Covent Garden offered everything I loved about the ritual: perfectly roasted beef, crispy roast potatoes, seasonal root vegetables, Yorkshire pudding—the British answer to our popovers—and a generous glass of Bordeaux. Surrounded by centuries of pub lore, I could happily linger for hours, soaking up the atmosphere and enjoying a meal and lively conversation.
For Beckett and Gott, those memories are also personal. “Sunday lunch was the one meal of the week nobody was allowed to miss,” recalls Beckett. “There was always an argument over who got the crispiest roast potatoes, and the gravy went round the table more than once.” Gott remembers Sunday lunch as “long, loud, and full of people,” with nobody leaving until the last plate was empty.
Hawksmoor brings that same spirit to Boston, elevating the beloved British Sunday roast with its signature attention to ingredients and preparation. “The Sunday roast is a tradition in Britain, and it is similar to our Thanksgiving dinner, but every Sunday and swap out turkey for roast beef,” says executive chef Thomas Park.
“At Hawksmoor, balance and generosity make the Sunday roast special,” says Park. “The beef is cooked to a perfect pink and properly rested, the potatoes are roasted in beef fat until crisp outside and fluffy inside, the Yorkshire pudding is tall, and the gravy is rich and there is plenty of it. Ours is a Châtel Farms striploin with beef fat roast potatoes, Yorkshire pudding, roasted carrots, buttered seasonal greens, slow-roasted garlic and a bone marrow gravy.”
“Everything arrives together for the table to share. The beef is accompanied by a jug of bone marrow gravy and all the sides. Everyone helps themselves. It is unhurried and generous, and it feels like Sunday lunch at someone’s home. I want guests to appreciate the gravy most of all,” says Park.
Then there are the Yorkshire puddings, those wonderfully oversized, golden creations that are crispy on the outside and soft in the middle. Made from a simple batter of equal parts eggs, flour, and milk, rested for several hours before being cooked in hot beef drippings, they are made to soak up the gravy.
For Park, “It is about the ritual of a Sunday roast—slowing down at the end of the week, gathering your family and friends and settling in for a long, relaxed meal.” The founders share that sentiment. “Those memories are what we built our Sunday roast around: the table, the people and a lot of gravy,” say Beckett and Gott.
A Cut Above
Exceptional beef remains at the heart of Hawksmoor’s appeal. The restaurant works with family-run farms and ranches across the United States that emphasize animal welfare, responsible farming, and heritage breeds such as Angus, Hereford, and Shorthorn.
“We believe the key to great steak is happy cattle and passionate farmers and ranchers. Our Black Angus comes from Châtel Farms in Georgia, with grass-fed beef from Grass Run Farms in the Upper Midwest, 1855 Black Angus from the Great Plains, and grass-fed Altair wagyu from Tasmania. Everything is grilled over red and white oak charcoal handcrafted in Virginia and seasoned with Maldon sea salt,” says Park. The menu features individual cuts, including ribeye and grass-fed filet, as well as impressive sharing steaks such as the thick-cut porterhouse and longbone rib chop, presented in the restaurant’s signature cast-iron skillets.
“The seafood is where we are most local, and it is where I have spent the most time building relationships with New England purveyors: red crab landed in New Bedford and East Coast oysters, including Nantucket,” says Park. The menu also features charcoal-roasted Georges Bank scallops and wild-caught Maine lobster. One of the most inventive additions is the Lobster Crumpet with warm Vermont butter poured tableside—a British twist on Boston’s lobster roll.
According to Park, cofounder Huw Gott wanted to acknowledge the city’s iconic sandwich without simply introducing another lobster roll to an already crowded field. “There are so many amazing lobster rolls in the city that we didn’t want to add another one just for the sake of having it on the menu,” Park explains.
Cocktails With a British Accent
Hawksmoor’s internationally recognized cocktail program provides another reason to visit. Led by beverage director Liam Davy, the program has earned two Tales of the Cocktail Spirited Awards for Best International Restaurant Bar and was a 2025 James Beard Award semifinalist.
Guests can enjoy signature cocktails such as Shaky Pete’s Ginger Brew and the Sour Cherry Negroni, along with the Direct Martini, served at an icy minus two degrees Fahrenheit in the style of London’s famed Dukes Hotel.
Created specifically for Boston, the North End Espresso offers an inventive interpretation of the espresso martini, incorporating pistachio butter, hazelnut, and matcha. A rotating selection of New England beers shares space with classic pints of Guinness.
Desserts are equally playful. The restaurant’s famous sticky toffee pudding is on the menu with Boston-inspired creations including a Fluffernutter Sundae, warm beef-dripping doughnuts served tableside with maple bacon and custard sauce, and Sky Bar Tributes, a nostalgic nod to the candy bar once produced at the nearby NECCO factory.
Warm Welcome
Stepping into Hawksmoor feels a bit like discovering an upscale British pub, where old-world charm meets understated sophistication. Designed in partnership with Aria Design, the interiors feature rich blue and green paneled walls, sumptuous leather and velvet seating, and wood-and-brass tables.
Hawksmoor sets the mood with its lighting. A soft, flattering glow bathes the dining room throughout the evening, creating an intimate, inviting atmosphere that encourages guests to settle in, order another cocktail, and savor dinner.
Equally impressive is the service. Friendly, attentive, and genuinely welcoming, the staff makes guests feel at home from the moment they arrive.
“A great restaurant knows you,” say Beckett and Gott. “The welcome is warm and unfussy, the room is full of life, and the food and drink are generous.”
With its lively bar and comfortable dining room overlooking the channel, Hawksmoor is a balance between special-occasion dining and favorite neighborhood gathering place.
For Beckett and Gott, hospitality is as important as what arrives at the table. “A restaurant isn’t just about what’s on the plate, it’s about how it feels to be there,” says Beckett. “The service is relaxed, but the standards are anything but.”
Whether gathering for a celebratory steak dinner, cocktails with friends, or a leisurely Sunday afternoon around a table laden with roast beef and Yorkshire puddings, Hawksmoor offers Boston diners a taste of London tradition with a distinctly Boston accent.
For me, it brings back memories of those Sundays spent at a London pub, savoring a roast dinner, a good glass of wine, and the pleasure of having nowhere else to be. Some traditions are simply too good to leave behind.