Our story
Fourteen years of cooking with the seasons, one farm at a time.
It started with eight tables and a promise
Elias Moreau opened Hawthorne in a former print shop on Linden Row with eight tables, a borrowed oven and a promise to buy from farms he could drive to.
Today we have sixty seats, a 2,000-bottle cellar and a team of forty, but the promise has not changed.
- Seasonal menus that change monthly
- Everything made from scratch
- A zero-waste kitchen since 2019
Our journey so far
-
2012
Eight tables on Linden Row
Hawthorne opens in a former print shop with a menu of six dishes.
-
2015
The Cellar Room
We dig out the basement and build a cellar for our growing wine list.
-
2018
Amara takes over pastry
Our bread and dessert programme is born.
-
2021
The Garden Terrace
The car park becomes a kitchen garden and a covered terrace.
-
2025
Restaurant of the Year
The Portland Table names Hawthorne its Restaurant of the Year.
Our values
Local first
Ninety percent of our ingredients come from within 100 miles.
Zero waste
Peelings become stocks, bones become sauces, scraps feed the garden.
Warm service
Fine dining without the fuss. Come as you are.
A fair kitchen
Four-day weeks, living wages and profit sharing for the whole team.
Natural wine
Half of our list comes from organic and biodynamic growers.
Always learning
Every chef spends a week a year on a partner farm.
The heart of the house
Clara Voss
Head SommelierLooks after 2,000 bottles and the monthly winemaker dinners.
Daniel Price
Restaurant ManagerMakes sure every guest leaves happier than they arrived.
Sofia Lindqvist
Events ManagerPlans every private dinner, wedding and celebration.
Theo Grant
Head BartenderBuilds our garden cocktail list from the terrace herbs.
A few tables left for this evening
Walk-ins are welcome at the bar from 5:30 pm.