Cooper's Cut

Cooper's Cut is the steakhouse at the Four Seasons Hotel London at Tower Bridge, taking over the former La Dame de Pic room at Ten Trinity Square, the 1922 Portland stone building Sir Edwin Cooper designed as the Port of London Authority headquarters. The restaurant carries his name. It reads as one long room under high, ornate ceilings, divided by cognac-leather banquettes and mirrored columns into a run of quieter corners, with a small cocktail bar set just off the entrance.

The kitchen is led by Luke Armstrong, who cooked at The Ledbury and L'Envol. It is a steakhouse first: grass-fed British, Galician and Japanese Wagyu cuts grilled over fire, alongside steak tartare, smoked scallop with caviar and grilled langoustines, finished with contemporary French technique. The bar programme, overseen by head of bars Michele Lombardi, is built around the martini at mid strength, with a chilled tableside service for groups.

For private events the Ho Bryan Room seats twelve around a single table. Created with Château Haut-Brion and fitted with a dedicated fridge for rare vintages, its name nods to the earliest English reference to the wine, recorded nearby in Samuel Pepys's diary. The whole restaurant, seventy-two covers in all, can be taken on an exclusive buyout, with the Four Seasons events team handling the arrangements.