By Mallory Legg
I was twenty when I walked into a restaurant kitchen and was handed my first pair of whites. The place in question: Hawksmoor. The celebrated steak restaurant was to be my working home for the summer of 2022 and with it being one of the hottest London summers to date the open charcoal flame was certainly not well suited to the sweltering English weather. Yet, despite the bellicose climate, Hawksmoor not only trained me in my culinary education, but opened my eyes to a new, refreshing approach to how the professional kitchen should function. In short, Hawksmoor have created the industry blueprint.
