Cooper’s Cut is set to launch at Four Seasons Hotel London at Tower Bridge.

Named after Sir Edwin Cooper, the British architect behind the Port of London Authority Building, the 72-cover restaurant celebrates forward-thinking cooking in a heritage setting.

Cooper’s Cut is helmed by newly appointed Executive Chef Luke Armstrong, formerly of Oud Sluis, The Ledbury and L’Envol. His career spans more than a decade at the highest level of international gastronomy, where he has developed a culinary style defined by contemporary French cuisine, a deep respect for seasonality and techniques such as dry ageing.

The menu champions prime meat selections from leading producers, with grass-fed British cuts and Japanese Wagyu hand selected and expertly grilled to highlight their texture and flavour.

Alongside steaks of Cumbrian Belted Galloway and Hyogo Tajima beef, the kitchen presents assured dishes such as steak tartare, smoked scallop topped with Maison Kaviari and delicately grilled Scottish langoustines XXL served with Mary Rose sauce and lemon, as well as a decadent Billingsgate bouillabaisse.

The cocktail programme, devised by Head of Bars Michele Lombardi, is anchored by the martini. A Three Martini Mid-Day pairing lunch nods to the long business lunches of old, reimagined for today’s pace. By using premium lighter spirits, dialling up the botanicals and refining the ratios, the bar team has created mid-strength martinis that feel every bit as indulgent as the classic. A curated selection of cocktails sits alongside, thoughtfully reinterpreted with a contemporary edge.

Overseen by Head Sommelier Gonzalo Rodriguez Diaz, the wine at Cooper’s Cut will also play a starring role.