Latest news with #Hawksworth
The Province
04-07-2025
- Entertainment
- The Province
Chef David Hawksworth on his new menu, Vancouver's hot restaurant neighbourhoods and the Kits beach buzz
'We're incredibly excited for the opportunity to come to Kits Beach,' Hawksworth chef says Chef David Hawksworth's namesake restaurant has a new menu to satisfy regulars and newcomers alike. Photo by Hawksworth Restaurant Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. Since opening in 2011, Hawksworth Restaurant has won a slew of awards and helped put Vancouver on the international culinary map. This advertisement has not loaded yet, but your article continues below. THIS CONTENT IS RESERVED FOR SUBSCRIBERS ONLY Subscribe now to read the latest news in your city and across Canada. Exclusive articles by top sports columnists Patrick Johnston, Ben Kuzma, J.J. Abrams and others. Plus, Canucks Report, Sports and Headline News newsletters and events. Unlimited online access to The Province and 15 news sites with one account. The Province ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles and comics, including the New York Times Crossword. Support local journalism. SUBSCRIBE TO UNLOCK MORE ARTICLES Subscribe now to read the latest news in your city and across Canada. Exclusive articles by top sports columnists Patrick Johnston, Ben Kuzma, J.J. Abrams and others. Plus, Canucks Report, Sports and Headline News newsletters and events. Unlimited online access to The Province and 15 news sites with one account. The Province ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles and comics, including the New York Times Crossword. Support local journalism. REGISTER / SIGN IN TO UNLOCK MORE ARTICLES Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account. Share your thoughts and join the conversation in the comments. Enjoy additional articles per month. Get email updates from your favourite authors. THIS ARTICLE IS FREE TO READ REGISTER TO UNLOCK. Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account Share your thoughts and join the conversation in the comments Enjoy additional articles per month Get email updates from your favourite authors Owned and operated by David Hawksworth, who emerged as a talent to be reckoned with as executive chef at West, the Michelin-recommended dining establishment has built a loyal customer base for its consistent quality, not to mention one of the best cocktail hours in the downtown core. We talked to Chef Hawksworth about the restaurant's new menu, the Michelin Guide, and Vancouver's hot restaurant neighbourhoods: Q: What is different about the new menu at Hawksworth? A: The menu is ever evolving, but this is a pretty wholesale change. We're incorporating more sharing elements and we're a little more season focused. When asparagus comes in, we will bring that in. And chanterelles and salmon. We've always had a tasting-menu element, but with the new menu we've gone to more of a classic à la carte structure, encouraging a more interactive situation at the table. Essential reading for hockey fans who eat, sleep, Canucks, repeat. By signing up you consent to receive the above newsletter from Postmedia Network Inc. Please try again This advertisement has not loaded yet, but your article continues below. A: It's getting better and better for sure. The Michelin Guide came out, and Vancouver has 10 one-star restaurants. Montreal has three. Which is amazing for Vancouver. I think there's probably a few people in Montreal who are scratching their heads over that one. And there's definitely more variety. There are great restaurants popping up in places like Fraser Street. It's spreading out a little further now, which adds vibrancy to neighbourhoods. If you're an independent restaurateur, trying to open something downtown is a challenge. So the majority of young chefs are moving outside of downtown core to create those opportunities. This advertisement has not loaded yet, but your article continues below. One of the new items on the menu at Hawksworth Restaurant is the grilled Pacific halibut. Photo by Hawksworth Restaurant A: I think East Van is where it's at right now, definitely. There's such an amazing cross section of cuisines. Masayoshi for high end Japanese food — you can blow your brains out on that one. And Nammos Estiatorio — the Greek restaurant, they're doing a phenomenal job. There's Viateveri Pizzeria and there are so many great Chinese restaurants, like Western Lake, which I really like. Q: Is there anything you want to say about the Sunday roast dinner that you added to the menu at the end of May? A: We slow roast a beautiful prime rib. And I love Yorkshire pudding. My mom's from Yorkshire and it's a family recipe. We will be running this weather permitting. If it gets really hot, we'll probably give it a break for a bit. But otherwise it's going to be here for the foreseeable future. This advertisement has not loaded yet, but your article continues below. A: I don't think taking it off the menu is possible. We've been grinding our own patties since Day 1. It's been a staple since we opened. Q: The menu might change, but the burger is going nowhere. A: Yeah. Today, we got some lovely wild salmon from Barkley Sound, which is a treat. Getting wild spring salmon in Vancouver seems to be an issue sometimes. But we have some beautiful fish in right now, and we're pairing that with a roasted cherry tomato vinaigrette and charred eggplant purée. Q: Lovely. How long is that going to be on the menu? A: Another month or so. As long as I can get that wild salmon in. This advertisement has not loaded yet, but your article continues below. A: We're incredibly excited for the opportunity to come to Kits Beach — an iconic location and one of my favourite spots in the city — with amazing views and a true West Coast vibe. This project gives us a chance to build on the success of our existing brands — Hawksworth, Nightingale, and Bel Café — while creating something that reflects the laid-back, creative spirit of the Kitsilano neighbourhood. I'm proud to work with such a talented and dedicated team, and we're looking forward to delivering something that feels local — casual but creative, focused on quality — and to sharing more in the weeks and months ahead. Read More World Vancouver Canucks News Vancouver Whitecaps Local News
Vancouver Sun
04-07-2025
- Business
- Vancouver Sun
Chef David Hawksworth on his new menu, Vancouver's hot restaurant neighbourhoods and the Kits beach buzz
Since opening in 2011, Hawksworth Restaurant has won a slew of awards and helped put Vancouver on the international culinary map. Owned and operated by David Hawksworth, who emerged as a talent to be reckoned with as executive chef at West, the Michelin-recommended dining establishment has built a loyal customer base for its consistent quality, not to mention one of the best cocktail hours in the downtown core. We talked to Chef Hawksworth about the restaurant's new menu, the Michelin Guide, and Vancouver's hot restaurant neighbourhoods: Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. A: The menu is ever evolving, but this is a pretty wholesale change. We're incorporating more sharing elements and we're a little more season focused. When asparagus comes in, we will bring that in. And chanterelles and salmon. We've always had a tasting-menu element, but with the new menu we've gone to more of a classic à la carte structure, encouraging a more interactive situation at the table. A: It's getting better and better for sure. The Michelin Guide came out, and Vancouver has 10 one-star restaurants. Montreal has three. Which is amazing for Vancouver. I think there's probably a few people in Montreal who are scratching their heads over that one. And there's definitely more variety. There are great restaurants popping up in places like Fraser Street. It's spreading out a little further now, which adds vibrancy to neighbourhoods. If you're an independent restaurateur, trying to open something downtown is a challenge. So the majority of young chefs are moving outside of downtown core to create those opportunities. A: I think East Van is where it's at right now, definitely. There's such an amazing cross section of cuisines. Masayoshi for high end Japanese food — you can blow your brains out on that one. And Nammos Estiatorio — the Greek restaurant, they're doing a phenomenal job. There's Viateveri Pizzeria and there are so many great Chinese restaurants, like Western Lake, which I really like. A: We slow roast a beautiful prime rib. And I love Yorkshire pudding. My mom's from Yorkshire and it's a family recipe. We will be running this weather permitting. If it gets really hot, we'll probably give it a break for a bit. But otherwise it's going to be here for the foreseeable future. A: I don't think taking it off the menu is possible. We've been grinding our own patties since Day 1. It's been a staple since we opened. A: Yeah. Today, we got some lovely wild salmon from Barkley Sound, which is a treat. Getting wild spring salmon in Vancouver seems to be an issue sometimes. But we have some beautiful fish in right now, and we're pairing that with a roasted cherry tomato vinaigrette and charred eggplant purée. A: Another month or so. As long as I can get that wild salmon in. A: We're incredibly excited for the opportunity to come to Kits Beach — an iconic location and one of my favourite spots in the city — with amazing views and a true West Coast vibe. This project gives us a chance to build on the success of our existing brands — Hawksworth, Nightingale, and Bel Café — while creating something that reflects the laid-back, creative spirit of the Kitsilano neighbourhood. I'm proud to work with such a talented and dedicated team, and we're looking forward to delivering something that feels local — casual but creative, focused on quality — and to sharing more in the weeks and months ahead.
Fashion United
22-05-2025
- Business
- Fashion United
Shaftesbury Capital reports strong West End demand
Ahead of its Annual General Meeting today, Shaftesbury Capital PLC has released a positive trading update, highlighting strong occupational demand across its West End portfolio. The company reported 128 leasing transactions securing 11.3 million pounds in new contracted rent, which is also 9 percent above previous passing rents. Shaftesbury Capital's annualised rent roll has increased by 3 percent since the year-end on a like-for-like basis, reaching 210 million pounds. Occupancy remains high at 98.3 percent, with only 1.7 per cent of ERV available to let. Chief Executive Ian Hawksworth noted continued positive trends in footfall and sales, alongside high occupancy rates, with overall leasing activity running 8 percent ahead of December 2024 Estimated Rental Value (ERV). 'Customers recognise the exceptional features of London's West End with broad appeal to domestic and international businesses and visitors,' he said. 'We have a strong balance sheet and, despite current macroeconomic uncertainties, we are well-positioned to capitalise on further market opportunities in London's West End, delivering long-term sustained income and value growth for our shareholders," Hawksworth added. The portfolio also saw several new high-profile openings, including Nespresso, Dolce & Gabbana, Autry, and Farm Rio. Another important development was the completion of a 2.7 billion pounds long-term partnership with Norges Bank Investment Management (NBIM), the Norwegian sovereign wealth fund, for the Covent Garden estate, yielding approximately 570 million pounds in cash proceeds, which the company intends to use for enhanced investment and expansion opportunities. Year-to-date acquisitions of 34 million pounds across the portfolio are expected to provide further asset management and rental growth.
