How Chef Matt Bernero Runs an Iconic British Steakhouse in New York City — Clocking In

At Hawksmoor in NYC, chefs seamlessly bring U.K. steakhouse culture and traditions to the U.S. The restaurant receives hundreds of steaks per day, cooking each to perfection over live-fire charcoal.

Credits
Producer: Pelin Keskin
Director: Murilo Ferreira
Camera: Carla Francescutti, Murilo Ferreira
Editor: Carla Francescutti

Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Associate Director of Audience: Terri Ciccone
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[julianhoney]

The British chef is so charismatic. Love that they have everyone taste test so they can develop their skills too

[LucendsRanch]

I am a beef farmer in Alberta. We produce grass finished beef. We spend our whole year producing this level of beef, we never actually get to witness this greatness taking place. The animals we respected and raised for a year and a half, it does my heart good to see them used to this high standard.

[martinschnitzer]

I live around the corner from Hawksmoor in New York and have been over a dozen times. It’s hands down my favorite restaurant in the city and offers the full package - incredible bar & cocktail menu, world class beef, fantastic side dish options, great deserts and an nice ambience.

Couldn’t give them a higher level of praise, cheers to a great establishment.

[maverickd]

Paddy literally nailed a perfect medium rare on all those steaks that they tested

[per-olamjomark]

I read the New York Times review of this restaurant where they mention the serving of slabs of meat "that you could conceivably eat by yourself if you could take the next day off to lie very quietly on the couch like a python." That made me want to visit this establishment for sure.

[kfcbandit]

My favorite part was the head chef making sure his entire senior cooking staff is tasting the beef with him. They get to taste the differences in cuts and give their opinions. That’s awesome stuff coming from the leader of the restaurant

[thecircleprojectibiza]

This man is a zen master, and this is the best advertisement for a restaurant I have ever seen.
Great storytelling.
I hope you continue in this direction

[ripcitydrew]

This is true dedication. Imagine managing 70 people, constantly monitoring and sourcing the best ingredients possible for 15 hours a day AND having a family.

[brianpeterson]

Nothing is better than the camaraderie of a kitchen and working with fellow cooks/chef's.

[usamaepekonis]

People usually doesn't think about the intricacies of every dish that they eat and it's really amazing to see in this video how it took all day to prepare the menus

[Ohidk]

Hats off to the production people getting a in depth of this sort of thing but an even bigger hats off to the chefs and people at the restaurant, you can tell everyone loves doing what they’re doing and staff people are like family. that’s dope

[maxwellross]

I had my birthday dinner there last night, and it was a great experience. The steak was excellent (I had a 20oz bone-in rib chop), as was the atmosphere and service. One thing they should have touched on in the video more was the cocktail menu, which could rival many full cocktail bars. The only slight criticism is that for the sides and dessert, was the portions were very small for the price, but all delicious. If you order that Grand Rocher, make sure you get your own, it's so good you will NOT want to share it. 9/10, would absolutely go again!

[archertor]

This channel really gives us an in-depth and comprehensive rundown of how restaurants function, love it!!!!

[pulse-tv]

I absolutely love how he makes sure everyone on his team is involved in all major decisions and makes sure that his staff knows they’re prized there. This man is what you absolutely call a damn good leader and damn good person to work for!

[markchristopher]

Having finally eaten there, I can say that it was one of the best dining experiences of my life

[jahidulislammamun]

I just loved how he tries to improve the quality as a whole team, not single-handedly. I have seen so many videos of Chefs where they alone check the foods, judge them and mark them according to their own tastes. But here, he lets his whole team to judge and improve their own pallets of taste. That's really wonderful. It shows how much he is dedicated for his team and restaurant. Good job, mate.

[kuchenfee]

wow! The drive and Vibe of the Kitchen is so energizing! Motivation & Passion combined is just pure MAGIC 🙌

[Highland_Moo]

I’m from the Scottish highlands and I own a Croft with shorthorn beef cattle. A croft is a small highland patch of land that we can breed cattle or sheep or grow native products on. It’s tightly regulated. We have 30 cows and a bull. Our cows are fed sileage from our own land in the winter and the pregnant mums are supplemented with feed. All summer they’re let loose on the hills behind our village where there’s lots of gorgeous grass and fresh water. When it’s calving time it’s hard work - my husband has a full time job as a paramedic and here they work a full week shift from 9am on a Wednesday until 9am the next Wednesday - 24/7. So, there’s times when he’s absolutely exhausted but still loves the crofting. We name all of our cows and they’re like big dogs that respond to their name and will come up and batter your butt until you give them a scratch on their butt at the base of their tail or on the inside of the top of their leg….they love it. For the work that goes into rearing them, the crofters make little money. We have to transport fertiliser, grass seed, cattle feed, equipment for repairs and then there’s government fees and vet fees. It’s insane. The cows are sold on the other side of the highlands in Dingwall and we have to find transport there and then there’s market fees. So, we don’t make a profit at all and it’s basically a love of continuing a highland tradition and love for our gorgeous ladies and the calves they produce. To see a restaurant take so much care in the way they use the whole product and appreciate the way cows are fed and where they come from is something I take comfort from. Too many people don’t seem to understand where their food comes from and how it’s produced. Over here we’ve been shown the effects of American cattle being feed hormones and other stuff to make them bigger and get more beef out of a cow. It’s horrible - those hormones end up being eaten by people and it’s not right. If more restaurants and chefs made an effort to research their meat and sources and made the best of the whole carcass like these guys, then it’s only going to be a good thing.

[brodemonz]

Man. The attention to detail is off the charts. I've worked in kitchens now for nearly 15 years and I've never seen or been a part of a steak testing. And then the triple cooked chips, AMAZING. Bravo. 👏👏

[Brucey]

Love the shout out for how good and sustainable UK farming is and those Yorkshire puddings done us proud!