A New Expression of a Modern Steakhouse Launches in the City: Introducing Cooper’s Cut at Four Seasons Hotel London at Tower Bridge

Launching on March 2, 2026 at Four Seasons Hotel London at Tower Bridge, Cooper's Cut will be a contemporary steakhouse, set to bring a bold energy to the City's dining scene.

Cooper’s Cut is named after Sir Edwin Cooper, the visionary British architect behind the celebrated Port of London Authority building, which now houses the 72-cover restaurant. Like its namesake, Cooper's Cut will celebrate innovation in a heritage setting, combining forward-thinking cooking with relaxed refinement.

Cooper’s Cut is helmed by the hotel’s newly appointed 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, a mastery of crafts including dry-ageing, and a deep respect for seasonality, with ingredient integrity always at the forefront. His approach brings quiet precision and restraint to the new 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 masterfully hand-selected and expertly grilled to highlight their remarkable textures. Alongside the steaks of Cumbrian Belted Galloway and Hyogo Tajima beef, the kitchen will showcase confident, elegant dishes, such as steak tartare and smoked scallop topped with Maison Kaviari, and delicately grilled Scottish langoustines XXL with Mary Rose sauce and lemon, as well as 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, but balanced for today’s pace and sensibilities, offering structure and satisfaction without excess. In addition to this, The Collective Pour will be presented as a tableside ritual for groups 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 will sit alongside the martinis, reinterpreted with a contemporary feel. Thoughtful twists, precise technique and premium spirits define the list, creating a bar experience that is both engaging and carefully aligned with the restaurant’s culinary ethos.

Overseen by Head Sommelier Gonzalo Rodriguez Diaz, the wine at Coopers Cut will also play a starring role. The Ho Bryan Room, the private-dining room at Cooper’s Cut, will be transformed with Château Haut-Brion. The space pays a 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,” not knowing the French spelling of the name. Designed as an intimate and immersive dining experience, The Ho Bryan embodies the spirit of what the Chateau Haut-Brion Residence stands for. Featuring a dedicated wine fridge showcasing rare vintages, the room offers guests a refined expression of heritage, excellence and hospitality.

With a unique location in a luxury hotel in the heart of the City, Cooper’s Cut will be a local restaurant that benefits from the expertise of a five-star team, delivering warm and intuitive service and 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.

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