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  "path": "/2026/02/06/a-new-expression-of-modern-steakhouse-launches-in-the-city-introducing-coopers-cut-at-four-seasons-hotel-london-at-tower-bridge/?utm_source=rss&utm_medium=rss&utm_campaign=a-new-expression-of-modern-steakhouse-launches-in-the-city-introducing-coopers-cut-at-four-seasons-hotel-london-at-tower-bridge",
  "publishedAt": "2026-02-06T14:16:27.000Z",
  "site": "https://restaurantindustry.co.uk",
  "tags": [
    "In the spotlight"
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  "textContent": "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 [...]",
  "title": "A New Expression of Modern Steakhouse Launches in the City: Introducing Cooper’s Cut at Four Seasons Hotel London at Tower Bridge"
}