Cooper’s Cut to bring modern steakhouse flair to historic Four Seasons Hotel London at Tower Bridge

A new steakhouse, Cooper’s Cut, will open its doors this March at the Four Seasons Hotel London at Tower Bridge, aiming to bring a contemporary steakhouse dining to the heart of the City. The restaurant is located within the Port of London Authority building and will be led by executive chef Luke Armstrong, whose background includes roles at acclaimed establishments such as Oud Sluis, The Ledbury, and L’Envol. The opening seeks to combine culinary innovation with a nod to London’s architectural heritage.

Named after Sir Edwin Cooper, the architect of the historic building, Cooper’s Cut will occupy a 72-cover space that blends modern design with traditional features. According to the restaurant’s concept, the aim is to “celebrate innovation in a heritage setting”, with a menu centred on high-quality meats and contemporary French techniques.

Armstrong’s approach is described as one of quiet precision and restraint, focusing on seasonality and ingredient integrity. The menu will highlight a range of meat options, including grass-fed British cuts and Japanese Wagyu, with steaks such as Cumbrian Belted Galloway and Hyogo Tajima beef. Other options on offer are a steak tartare, Smoked Scallop with Maison Kaviari, delicately grilled Scottish langoustines XXL served with Mary Rose sauce and lemon, and a Billingsgate Bouillabaisse.

The bar, overseen by head of bars Michele Lombardi, will focus on martinis, with a Three Martini Mid-Day Pairing Lunch inspired by traditional business lunches but tailored for contemporary diners. The Collective Pour will offer groups a tableside service featuring mini shakers of pre-stirred classic martinis. On the cocktail list there are reinterpreted classics, with an emphasis on precise technique and premium spirits. Wine service will be managed by head sommelier Gonzalo Rodriguez Diaz.

The restaurant’s private dining space, The Ho Bryan Room, will be created in partnership with Château Haut-Brion, with references to Samuel Pepys’s historic mention of the wine, and will feature a dedicated fridge for rare vintages.

Cooper’s Cut is positioning itself as a neighbourhood restaurant within a luxury hotel, aiming to combine “approachability with meticulous attention to detail”. The team, drawn from five-star hospitality backgrounds, will focus on delivering what the restaurant describes as “warm and intuitive service”. The opening marks a new addition to London’s dining scene, blending traditional steakhouse elements with a modern sensibility.

Food Desk

Cooper’s Cut opens on 2^nd March 2026 at the Four Seasons Hotel London at Tower Bridge, 10 Trinity Square, London EC3N 4AJ. For further information or to book a table, visit the restaurant’s website here.