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Cooper’s Cut has opened at Four Seasons Hotel London at Tower Bridge, bringing bold energy to The City’s dining scene with its contemporary steakhouse concept.

Named after Sir Edwin Cooper, the visionary architect behind the celebrated Port of London Authority building — which now houses the 72-cover restaurant — Cooper’s Cut celebrates innovation within a heritage setting, combining forward-thinking cooking with relaxed refinement.

Cooper’s Cut is helmed by the hotel’s Executive Chef, Luke Armstrong (Oud Sluis, The Ledbury, L’Envol), whose career spans more than a decade at the highest level of international gastronomy. Armstrong’s culinary style is defined by contemporary French techniques, mastery of crafts including dry-ageing, and a deep respect for seasonality, with ingredient integrity at the forefront. His approach brings quiet precision and restraint to the concept.

The menu champions exceptional meat sourced from world-class origins, featuring prime selections from leading producers. Grass-fed British cuts and Japanese Wagyu are hand-selected and expertly grilled to highlight their remarkable textures. Alongside steaks of Cumbrian Belted Galloway and Hyogo Tajima beef, the kitchen presents confident, elegant dishes such as steak tartare and smoked scallop topped with Maison Kaviari, delicately grilled Scottish langoustines XXL with Mary Rose sauce and lemon, and a decadent Billingsgate Bouillabaisse.

The cocktail offering, devised by Head of Bars Michele Lombardi, is anchored by the martini. The Three Martini Mid-Day pairing lunch nods to the long business lunches of old, reimagined for today’s pace and sensibilities, offering structure and satisfaction without excess. The Collective Pour is presented as a tableside ritual for groups of up to six, featuring a sculptural ice bucket filled with chilled mini shakers, each containing perfectly measured, pre-stirred classic martinis of the guest’s choice — introducing an element of theatre.

A curated selection of classic cocktails sits alongside the martinis, reinterpreted with a contemporary feel. Thoughtful twists, precise technique and premium spirits define the list, creating a bar experience aligned with the restaurant’s culinary ethos.

Overseen by Head Sommelier Gonzalo Rodriguez Diaz, wine plays a starring role at Cooper’s Cut. The Ho Bryan Room, the restaurant’s private dining space, has been transformed through an exclusive collaboration with Château Haut-Brion. The room pays playful homage to the earliest English reference to Château Haut-Brion, recorded by Samuel Pepys, who lived nearby on Seething Lane and originally recorded the wine in his diary as ‘Ho-Bryan’, unaware of the French spelling.

Designed as an intimate and immersive dining experience, The Ho Bryan embodies the spirit of the Château Haut-Brion Residence, featuring a dedicated wine fridge showcasing rare vintages and offering guests a refined expression of heritage, excellence and hospitality.

With its unique location in a luxury hotel in the heart of the City, Cooper’s Cut operates as a local restaurant backed by the expertise of a five-star team, delivering warm and intuitive service while combining approachability with meticulous attention to detail. Together, these elements define Cooper’s Cut’s approach: premium ingredients, impeccable execution and a modern expression of steakhouse dining.

Cooper’s Cut
Four Seasons Hotel London at Tower Bridge
10 Trinity Square, London EC3N 4AJ
www.fourseasons.com/towerbridge
www.cooperscutlondon.com
@coopercut