Cooper’s Cut steakhouse to bring contemporary dining to Four Seasons Hotel London at Tower Bridge

Cooper’s Cut will open on 2^nd March 2026 at the Four Seasons Hotel London at Tower Bridge, introducing a contemporary steakhouse concept to the City of London. The restaurant will occupy the ground floor of the historic Port of London Authority building, a location chosen for its architectural significance and central position within the City.

Cooper’s Cut takes its name from Sir Edwin Cooper, the British architect responsible for the original design of the Port of London Authority building. The new 72-cover restaurant combines forward-thinking cooking with relaxed refinement. Executive Chef Luke Armstrong. Armstrong brings experience from high-profile kitchens such as Oud Sluis, The Ledbury, and L’Envol; his approach is characterised by contemporary French techniques, a mastery of crafts, including dry-ageing, and a deep respect for seasonality, with ingredient integrity always at the forefront.

The menu will focus primarily on meat, with an emphasis on grass-fed British cuts and Japanese Wagyu, as well as dishes such as Steak Tartare, Smoked Scallop with Maison Kaviari, Grilled Scottish Langoustines XXL with Mary Rose sauce and lemon, and a Billingsgate Bouillabaisse. The kitchen aims to showcase exceptional meat sourced from world-class origins, featuring prime selections from leading producers.

Cocktails at Cooper’s Cut will be overseen by Head of Bars Michele Lombardi, with a particular focus on martinis. A Three Martini Mid-Day pairing lunch is intended to reference the City’s tradition of long business lunches, but balanced for today’s pace and sensibilities. The restaurant will also offer The Collective Pour, a tableside ritual for groups, featuring pre-stirred classic martinis served from chilled mini shakers.

The wine programme is curated by Head Sommelier Gonzalo Rodriguez Diaz. The private dining room – The Ho Bryan Room – has been created in partnership with Château Haut-Brion and is designed to pay homage to the earliest English reference to the wine, as recorded by Samuel Pepys. The room will feature a dedicated wine fridge with rare vintages.

Cooper’s Cut will be staffed by the hotel’s five-star team. The restaurant brings together a historic setting with a contemporary approach to steakhouse cuisine.

Food Desk

For further information and reservations, visit Cooper’s Cut website here.