All the way back in 2006 when Hawksmoor first opened its doors, Jay Rayner declared that it had finally filled a void in Britain for “the sort of steak which is so readily available in the U.S”.

Fast forward 17 years and a truly excellent British steakhouse isn’t such a rare breed anymore. In fact, shortly after that particular restaurant critic’s public pronouncement, London started upping its steak game considerably.

In fact, just two years after Hawksmoor’s inaugural outpost helped turn Londoners conversant in the difference between bavette and brisket, the Lanes Restaurant & Bar became Marco Pierre White’s award winning London Steak House Company, a restaurant who are still cooking dry-aged British beef sourced from their private cutting room at revered butcher Aubrey Allen as 2023 cranks into gear.

Then there is Miller & Carter, the steakhouse chain from the hospitality company behind brands like Harvester and All Bar One, who, despite associations, serve an admittedly fine steak with full field-to-fork traceability from British farms intact.

Or, how about chef Jason Atherton’s Berners Tavern, who source their premium, grassfed beef from the Buccleuch Estate, a name that carries some serious pedigree in the world of steak.

There’s also popular places like Steak and Company, a collection of modern steakhouses with millennial pink branding to match the rare steak served within, housed in four central London locations for anyone looking for a side of skirt with their shopping.

However, despite the proliferation of steakhouses that have graced the streets of Britain in recent years, Hawksmoor remains a cut of flank about the rest.

Last year, the restaurant received the title of the World’s Best Steak confirming its bastion of beef status. The steak ambassadors and tastemakers that preside over the award declared that Hawksmoor “currently offers the best meat in the world”, going on to explain that “not only the taste, texture and preparation of the steak cuts convince us, but also key factors such as breeding, feeding, maturing and the respectful treatment of cattle from exclusively local and extensive farming”.

That respect for produce and process sees British-reared, grass-fed cattle sourced from various small farms (all part of Hawksmoor’s own breeding programme) scattered around the country. Once the beef arrives at the restaurant, it’s dry-aged for 35 days in dedicated chambers, creating beautifully textured steaks rich in flavour. 

The beef offered at Hawksmoor is undoubtedly acclaim-worthy, and you’ll have a selection of massive cuts available to you, marbled to perfection and all served by weight. Though you pay by the 100g, realistically the minimum you can order is half a kilo, which is a perfect amount for a very, very greedy punter, or for two to share quite happily.

What makes a great steak is, of course, a matter of personal preference. Do you value a melt-in-the-mouth tenderness, of meat the texture of butter and a minimal effort in chewing? Then you’ll be wanting to seek out a fillet; it’s the part of the cow which has done the least work possible and is as lean as you like.

When it comes to steak, fat generally equals flavour, and if you’re seeking a seriously beefy taste, then connoisseurs will point you in the direction of something more marbled, such as the rump, which is full of the richness a good distribution of fat brings.

Whatever steak you choose, at Hawksmoor it’s pretty much obligatory to order the anchovy hollandaise to accompany it. You’ll want to dunk more than just your steak in it – definitely your chips, too, and perhaps even your body?

Speaking of anchovies, the seafood, which at Air Street shares headliner status with the steaks, is something to write home (or in an online magazine) about, too.

Indeed, the menu at Air Street is equally-weighted between steak and seafood, and if you weren’t convinced by a famous steak restaurant trying their hand at fish, then you will be when you hear that Mitch Tonks, the chef/owner of critically acclaimed Seahorse in Dartmouth, oversees all things oceanic here.

His school of thought towards fish – to ”buy the best and cook it simply” – echoes that of Hawksmoor’s attitude to meat; it’s a match made in heaven. Tonks’s cookbook, prosaically named ‘Fish’, is superb, by the way.

Anyway, back to the fish at Hawksmoor, which comes from Brixham market, brought in fresh daily. On a previous visit, a whole tail of monkfish, grilled over coals and standing up more than capably to the restaurant’s signature bone marrow gravy, had this carnivore contemplating turning pesci (if it weren’t for that pesky bone marrow, of course). 

Perhaps our favourite section of the menu, though, is the starters. It’s a beautiful litany of every entree you’d expect to see on a surf-and-turf restaurant menu, and then some.

There are roasted scallops, perfectly caramelised on the outside and opaque in the middle, served in their shell and swimming in a white port and tarragon sauce, all topped with breadcrumbs. It’s a classic Mitch Tonks starter if ever there was one.

For the carnivores in the crew, a rich, unctuous, and oh-so indulgent bone marrow with onions and sourdough is another must order, as is the Hawksmoor Caesar, something of a house speciality. All freshness and crunch, it’s one of the more perfect plates of food you’ll find in London. And whilst occasionally prone to hyperbole, this time we’re not exaggerating.

Yep, you could easily build a meal of small plates from the starters here, and in a place sometimes associated with splurging, this might actually represent a wallet-friendly way of doing things.

A final word to the wise for those with a sweet tooth; do save room for the sticky toffee pudding. Carla Henriques, known as the Portuguese Princess of Pastry and more lately as Hawksmoor’s Queen of Puddings, has tweaked and refined the recipe here into its purest, most straightforward form, and it’s an exemplary version.

If glucose levels haven’t yet spiked, order a box of their salted caramel ‘Tributes’ to take home. Essentially a pimped up version of Rolos, you may not love anyone enough to give them the last one of these.

One for the road? Finish off with their ‘anti-fogmatic’ marmalade cocktail: gin, Campari, lemon juice, orange bitters and marmalade. It’s a quaffable drink if ever there was one and a great way to steel yourself before the bill arrives.

Through all the patter about dry-ageing and grass-feeding, day boats and rare breeds, perhaps the best thing about Hawksmoor is its dependability. There’s nothing worse than blowing money on a mediocre steak – or a cottonwool-like lobster tail for that matter – but you’re always confident that’s something which doesn’t happen there.

Instead, you’re guaranteed a meal of class and good taste from the moment you settle in until you spill out into Air Street full but happy.

Now stick a fork in us, we’re done.

Address: 5A Air St, London W1J 0AD

Website: thehawksmoor.com

Let’s start by taking a bite out of history; the sandwich isn’t an American invention, with the oft told story suggesting that it was the fourth Earl of Sandwich here in England who first ordered a meal made of meat between sliced pieces of bread so he didn’t have to leave the gambling table, and thus the sandwich was invented. 

However, there’s no denying that those guys across the pond do love the simple construct of putting meat, cheese, sauce and the rest between two slices of bread. You could even argue that, much like jazz, pro wrestling and whooping, they’ve perfected the art of the sarnie.

American sandwiches are a result of immigration, of class, of resourcefulness and creativity, showcasing the true variety and deliciousness of the world of sandwiches, all in one bite.

But where to find the very best here in the UK? Well, here’s a start; our guide to 7 iconic American sandwiches and where to eat them in London.

Meatball Marinara Sub From New York

Juicy beef meatballs covered in a rich marinara sauce, snuggled into a soft sub roll, topped with cheese all melted and gooey… Yes please!

You’ve got to hand it to the Italian-Americans of NYC who lay claim to the dish’s invention. It’s comfort food at its best, even for us non-Italian Americans, and it’s one we find ourselves returning to time and time again. 

Bee Wilson, a food historian and author of “Sandwich: A Global History”, once said that the sandwich is “the perfect American food”, adding that “it’s the food of workaholics: something you can eat, with a single hand, without ever quitting your desk.”

We suspect she wasn’t thinking of the meatball sub when she wrote that! This is one messy sandwich, make no mistake, and saucy fingers are as much a part of the experience as a ruined white shirt after it’s all over.

But how did the meatball sub become a thing? Though the Italian meatball may well have started life as a relatively small kofta, when Italian immigrants arrived in the US’ North East in the last 19th century and found jobs more well paying than back home, their meatballs ”grew along with the average family paycheck”, eventually finding their way between bread as a way of enjoying them on the go (not exactly possible with spaghetti!).

For a great meatball sub in New York, head to Parm, run by Michelin-starred chefs Mario Carbone and Rich Torrisi. The version here is legendary.

Almost as good, in our humble opinion, is the sub found at Defonte’s over in Brooklyn. That said, the best meatball sub is a pretty subjective thing, and we wouldn’t blame you for loving your grandmother’s version the most.

Where To Eat The Best Meatball Marinara Sub In London: Of course, you can find this sandwich at any Subway, and it’s fair to say that the Meatball Marinara is an iconic part of the Subway brand.

While it’s by no means the best meatball sub in London, we’re not snobby and will admit that there is a time and a place for this guy, namely when you’re feeling hungover, after all meat + marinara + cheese + carbs = hangover cure.

Recently, Subway have even come up with a meatless meatball sub, made in collaboration with Beyond Meat for all the plant based eaters out there. Click here to find Subway coupons and save some money after last night’s party. 

But we promised the best in the city, right? Although not always on the menu, if you want an outstanding version, then head to Larry’s, a New York style deli in Peckham.

Their meatball marinara sandwich, which comes on focaccia and is topped with aged Gouda, is something we regularly dream about. And what a messy dream that ends up being…

We know it’s not the typical, standard submarine roll, or the traditional cheese used in most meatball subs, but it’s so darn good, and if you ask us, it’s the focaccia that makes it. Don’t @us, purists.

For another sub with a twist, keep an eye out for Jez Felwick’s street food truck The Bowler, which pops up all over town, including at Seven Dials Market, outside The National Theatre, and more.

These guys serve a wicked beef chuck and chorizo sub, all doused in plenty of spiced tomato sauce. The meatballs are made with mince that’s been ground from whole cuts of quality British meat, resulting in a beautifully succulent sandwich. 

Pastrami Sandwich From New York 

A New York institution, the Pastrami is a classic sandwich served in kosher Jewish delicatessens throughout the city. It’s large and indulgent, savoury and sharp, and just perfectly balanced. In the best versions, the beef is cut thick, retaining its juices, with a peppery crust and classic accoutrements of super-size gherkins and hot yellow mustard. Bliss.

When in New York, it’s pretty much obligatory to head on over to Katz Delicatessen, an institution almost as New York as the sandwich itself. Here they pack their sandwiches so full with thick-cut pastrami – sliced by hand and nestled between two slices of rye – that it’s a serious challenge to get your chops around it.

The late Anthony Bourdain told Variety that “the first thing I get when I’m back in New York is a pastrami sandwich. Pastrami Queen (1125 Lexington Ave.) is a really good pastrami sandwich — if not the best, among the very best. Just a good, nice mix of fat and lean. It’s the real deal, served warm on fresh, soft rye bread with the right kind of mustard. Good pickles”. 

And we have to admit, we do like to follow suit.

Where To Eat The Best Pastrami Sandwich In London: If you’re a New Yorker, the home-cured, hand-carved meat at B&K Salt Beef Bar & Restaurant is worth writing home about. 

It’s a family business, run by the sons and grandsons of founder Bambos, who started working in the salt beef trade in the 1950s. The pastrami sandwich here is a class act, and for those still hungry, they also do a great Reuben.

Philly Cheesesteak From Philadelphia 

Thinly-sliced sauteed rib-eye steak, topped with melted American cheese (namely the orange, gooey substance known as Cheez Whiz or Provolone), served on a long, white, crusty hoagie roll loaded with fried onions, peppers and/or mushrooms… The only thing more of a mouthful than that menu description is the sarnie itself.

While processed American cheese in a sandwich may sound wrong (tell that to the hamburger), that melted cheese mingling with the steak means that every bite has the perfect amount of creamy saltiness. And in a sandwich, the right distribution is everything, don’t you think?

Legend has it that the Philly cheesesteak sandwich came into existence when a taxi driver pulled up to Pat Olivieri’s hot dog cart after catching whiff of the vendor grilling beef from a butcher for his own lunch. He then asked for a steak sandwich and word spread; soon taxi drivers from all over the city were visiting Olivieri for his famous steak sarnie.

Because of the popularity, Oliveri opened up Pat’s King of Steaks on 9th Street and Passyunk Avenue, where you can still buy a Philly Cheesesteak today. 

Be warned; there’s a whole load of lingo around ordering a cheesesteak in Philly. In short, you basically skip all unnecessary words and even some letters.

If you want onions, it’s “a steak wit”. You can probably guess what a ”steak witout” entails…

There’s more. Some shops may ask what type of cheese you want, so “steak wiz wit” means you’re ordering steak with Cheese Whiz and onions.

Finally, and importantly, all cheesesteaks are well-done. Never ask for it rare or medium – it’s always well done. 

Cheesesteaks are everywhere in Philly, with hundreds of restaurants serving them up to happy, hungry punters. If you’re after a version with some serious heritage, then it has to be the aforementioned Pat’s King of Steaks, the inventor and originator.

However, Netflix foodie favourite Phil Rosenthal thinks that there isn’t one better than at Dalessandro’s, and it’s not hard to see why; the rolls are bursting with beefy, cheesy goodness.  

Where To Try A Philly Cheesesteak In London: Passyunk Avenue provides a taste of Philadelphia right here in London, with venues in Waterloo, Fitzrovia and Stratford’s Westfield.

The difference here is that Passyunk uses British ingredients. Their Cheez Wiz sauce is made daily using British Cheddar, whilst the steak here is sourced from local butchers, with the restaurant’s rib-eye having just the right ratio of fat to ensure a juicy and flavourful finish when cooked and shredded.

Read: Where to eat the best steak in London

Cuban Sandwich From Florida

Ham, roasted pork, Swiss cheese, mustard and pickles, all layered up between slices of Cuban bread – what’s not to love?

The Cuban sandwich, which is more lovingly called the ‘Cubano,’ is a Floridian lunchtime staple which sees a ham and cheese sandwich given a distinctly Cuban flourish with the addition of roast pork that’s first been marinated in a spicy, piquant mojo sauce made from chilli, lime juice, cumin, oregano and garlic.

It’s thought that the Cuban sandwich came from cafes catering to Cuban workers in Tampa, but now this beloved sarnie has spread in popularity all over the State (and States). We can’t get enough of it!

If you’re in Florida, head to Ybor City, one of Tampa’s most vibrant and historic neighbourhoods. Here you’ll find La Segunda Central Bakery. Known for its Cuban bread, this fourth-generation bakery has been in operation since 1915 and produces 18,000 hand-made loaves of Cuban bread every day. Sit down and tuck into a Cuban sandwich here and forget about all your troubles!

Where To Try In A Cubano London: Head to Cubana in Waterloo to enjoy a Cuban sandwich on the terrace for lunch, then stay for happy hour, dinner, live music, and dancing to some Latin-American tunes.

The View Tube Cafe, close to the Olympic Park and run by the team behind Munchies Latin American food trucks, is another great spot for a taste of Cuba.

Read: The best restaurants near London Waterloo

Lobster Roll From New England

Partial to chunks of lobster meat tossed in a delicate layer of mayo? Us too. The beauty of the lobster roll is its utter simplicity, and talk to any New Englander and they’ll tell you that eating lobster rolls in New England, preferably with piping hot French fries and sweeping views of the Ocean, is a regional pastime. 

Just in case you don’t know, there are different types of lobster roll, owing to the city of their origin. As Delish explains, “a Maine lobster roll is served with the lobster meat chilled and dressed in mayo with some crunchy greens like chives, celery, and/or scallions. A Connecticut lobster roll is served warm, dunked in butter, on a toasted bun”.

Who knew?

The best lobster roll in its spiritual homeland is highly contested. Just about every seafood restaurant in New England serves lobster rolls and it’s all down to a matter of personal preference, memories and experience. However, the ones most highly regarded by New Englanders include the rolls at McLoons Lobster Shack, The Clam Shack, The Lobster Shack at Two Lights and Five Islands Lobster Co, amongst many others. 

Where to Eat The Best Lobster Roll In London: Burger and Lobster certainly influenced London’s love affair with the lobster roll, and we have to admit, it’s a damn good version, with the rolls here jam packed with fresh chunks of chilled Nova Scotia lobster meat.

While it has nine venues across the capital (and more across the world), our favourite spot to enjoy a roll is looking out over the water at their West India Quay restaurant. 

Bob’s Lobster in London Bridge and Big Easy Restaurant BBQ & Lobster Shack in Covent Garden also serve up fine renditions of this classic American sandwich. 

Italian Beef From Chicago 

The New York Times recently reported that demand for this Chicago-speciality has boomed thanks to series ‘The Bear’, and we can see why. 

This Italian American classic has origins in Chicago’s Italian immigrant population, many of whom worked in the stockyards back in the 1900s. The story goes that the the working men would bring home tough meat that couldn’t be sold. To make the meat tender, it was slow roasted before being simmered for hours in a beef-based stock. 

Like the Philly Cheesesteak, it’s a highly customisable sandwich, with many choosing to add bell peppers, pickles, sauces or all three, and many more opting to then dip it.

Yep, arguably the best thing about the Italian Beef is the availability of the Double Dip option which, at the diner’s preference, sees the whole damn thing dipped (or double-dipped) into the juice that the meat is cooked in. Best wear a bib for this one! 

Where To Try The Best Italian Beef In London: At the time of writing, Bodega Rita’s (probably our favourite deli sandwich joint in the Big Smoke) is serving up an ode to this iconic sandwich, here called ‘The Second City’.

The version includes provolone, iceberg lettuce, vinegar pepper relish, and chilli-oregano pangrattato, all served with house mayo and American mustard. Yum.

Read: The 10 best sandwiches in the world

Peanut Butter & Jelly Sandwich

We finish things off with the Peanut Butter Sandwich.

Most Americans grew up eating peanut butter and jam sandwiches. Even American athletes love it, with ESPN magazine naming the PB&J a ‘staple snack’ of the NBA. Studies even suggest that a peanut butter and jam sandwich could add 30 minutes to your lifespan, although we think that’s perhaps a stretch.

Where To Eat A Peanut Butter & Jam Sandwich In London: Unfortunately, the PB&J Society, who served grilled peanut butter and jam sandwiches made (to paraphrase the London Evening Standard) with deep-roasted, home-churned peanut butter and mixed with real-fruit jam between two thick slices of Brixton wheat and rye sourdough bread, have recently closed in 2019 and no longer serves this iconic sandwich.

It was arguably the only place to get a really good P&J sarnie in London. Not to worry, this sandwich is easy to make at home.

Now, is it your place or ours for one? Mine’s one with crunchy peanut butter, if you’re making…