MAGISTRACY DINING ROOM BY CHEF ALYN WILLIAMS LAUNCHES A BRITISH BEEF SUPPER, AVAILABLE MONDAYS AND TUESDAYS FROM FEBRUARY – END OF MARCH

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[Hong Kong, 12^th February 2026] This February, MICHELIN-recommended Magistracy Dining Room by Chef Alyn Williams turns its focus to one of Britain’s most storied ingredients with the launch of The Magistracy Beef Supper, a three-course evening menu celebrating the character and tradition of British beef. Available on Mondays and Tuesdays from now until the end of March, the experience brings together classic British cooking, carefully sourced produce and the grandeur of the former Central Magistracy.

At the heart of the menu is British beef, prized for its balance of flavour, texture and integrity. Raised predominantly on grass and nurtured through slower, more traditional farming practices, British cattle develop a natural richness that reflects both landscape and season. The result is beef with a distinct sense of place – full-bodied, expressive and ideally suited to time-honoured techniques such as slow cooking, careful grilling and patient resting.

The supper begins with a selection of small plates designed for sharing, including house-made sourdough with whipped Marmite butter, warm Stilton gougères, marinated Gordal olives, and fresh vegetable crudités with a yoghurt dip. Guests then move into starters of clear beef tea consommé with spring vegetables and a Lincolnshire poacher crouton, and Chef Alyn Williams’ family salad – a personal nod to the flavours of his childhood home.

For the main course, British beef takes centre stage in the form of slow-cooked and grilled Cumbrian Galloway striploin, served with British short rib cobbler, tarragon dumplings and Quality Chop House confit potatoes. The evening concludes with a classic lemon posset paired with whipped cream and blackcurrant compote – a clean, elegant finish to a deeply satisfying meal.

To complement the menu, a selection of wines is available by the glass, curated to pair seamlessly with British beef. Guests may begin with English sparkling wines from Chapel Down, Kent (HK$198) or Gusbourne Rosé, Kent (HK$288), both offering freshness and structure to cut through richer flavours. For red wine drinkers, highlights include Château Tour Saint Christophe, Saint-Émilion Grand Cru (HK$230), and Château Pontet-Canet from Pauillac, Bordeaux (HK$588).

Priced at HK$748 + 10% per guest, The Magistracy Beef Supper offers a value-led way to experience British cuisine at its most grounded and expressive; a tribute to heritage, seasonality and the enduring appeal of well-raised beef. Available only on Mondays and Tuesdays from now until 31 March 2026.

Advance reservations are required, reserve your table now at HERE.

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ABOUT MAGISTRACY DINING ROOM

Magistracy Dining Room, inspired by timeless London restaurants that brings all the charm and quintessential savoir-faire of these iconic institutions to the heart of Hong Kong, is open for lunch from Thursday through Sunday, with Sunday Roast only being served on one Sunday every month until September. Botanical Garden, a lush space outside the main dining room that is reminiscent of British heritage gardens, is also open from 12pm onwards on Thursday through Sunday, where guests will find respite in the form of the city’s finest gin and tonics.

ABOUT CHEF ALYN WILLIAMS

Executive Chef Alyn Williams brings a wealth of experience garnered from tenures under British culinary icons Marcus Wareing and Gordon Ramsay. Hailing from East London, his culinary ethos centers on fresh, home-grown ingredients and simple yet exceptional dishes. His culinary journey began at a young age, with early apprenticeships under renowned chefs paving the way for the establishment of his successful restaurant at The Westbury Hotel in Mayfair, which was notably awarded one MICHELIN star. At Magistracy Dining Room, Chef Alyn showcases a menu spotlighting seasonal British ingredients. He envisions the restaurant as a blend of fine dining sophistication and casual charm, striving to create a space that combines culinary creativity with a touch of informality, reflecting the dynamic essence of London’s dining scene.

MAGISTRACY DINING ROOM

Address – 1 Arbuthnot Road, Central, Hong Kong

Contact Number – +852 2252 3177

Website – https://www.themagistracyhongkong.com/magistracy-dining-room

Email – reservations@themagistracyhongkong.com

Instagram – @magistracydiningroom @williams.alyn

ABOUT BLACK SHEEP

Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 50 restaurants built on connected storytelling and a deep love for the people, places, times and memories that inspired them. At the intersection of art, culture, innovation and hospitality, Black Sheep crafts narrative-driven experiences that have revolutionised the hospitality industry in Hong Kong, the city it calls home and abroad.

A catalyst for the future of hospitality, Black Sheep is community-focused and committed to doing work with a social conscious that will make a positive impact on the world. By choosing to collaborate with others who dream big and by approaching their work with joy and optimism, Black Sheep crafts memories for the guests in the dining room and for those who are part of its journey and has woven itself into the fabric of hospitality’s future.

Black Sheep has time and time again established itself as a pioneer in the field of service, defining its own brand and rules of hospitality. Its collective of work has received notable recognition from some of the world’s leading culinary awards including MICHELIN Guide, Asia’s 50 Best and La Liste.

Media Contact:

The Forks & Spoons (Hong Kong)

Geoffrey Wu – geoffrey@theforksandspoons.com – +852-6333-5205

Steph Leung – steph@theforksandspoons.com- +852-6338-1548

Fiona To – tofimi@theforksandspoons.com- +852-9021-2700

Carolyn Lee – carolyn@theforksandspoons.com – +852-6883-1328