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This is the chocolate and chocolate and more chocolate cookie that we serve at Bel. They are messy, gooey, bitter, sweet, and delicious. Note: Always use good-quality chocolate in your cookies. For this recipe, we use Valrhona Guanaja 70%.   Ingredients: 250g (2 cups) cake flour 80g (1 cup) cocoa powder 7g (2 tsp) salt 3.25g (1⁄2 tsp) baking soda 2 eggs 180mL (3⁄4 cup) water 5mL (1 tsp) vanilla extract 200g (3⁄4 cup plus 2 Tbsp) butter, softened 200g (1 cup) granulated sugar 30g (21⁄2 Tbsp) dark brown sugar 125g (1⁄2 cup plus 2 Tbsp) golden brown sugar 480g (3 cups) Valrhona Guanaja 70 ..read more

  In celebration of his first cookbook featuring recipes from throughout his career, Chef David Hawksworth invites you to embark on a culinary journey this November. Starting on November 4th, and every Wednesday following for the entire month, we’re offering a weekly rotating dinner series featuring stand out dishes from Hawksworth The Cookbook. Join us for a stunning four-course menu prepared and executed by Chef David himself, alongside Hawksworth Restaurant’s Head Chef, Sylvain Assie. To complete the experience optional wine pairings for each course have ..read more

After the successful roll-out of new À La Carte menu featuring signature dishes and comforting classics, Hawksworth Restaurant is relaunching the Dinner Prix Fixe menu – offering three sumptuous courses at exceptional value every evening from 5:00 to 9:30pm, showcasing the talent and creativity of the culinary team led by Head Chef Sylvain Assie under the guidance of Chef David Hawksworth. “The rotating menu is fresh, inventive and designed to be seasonal and spontaneous inspired by the very best ingredients – locally farmed, fished and foraged – that are delivered to us d ..read more

Celebrate dad this Father’s Day with the Hawksworth DIY Ultimate Burger Gift Box with four build-your-own burgers included. Each kit includes four housemade brioche burger buns, Hawksworth house-ground beef burger patties, our own secret sauce, applewood-smoked bacon, aged Canadian cheddar, french fries, and all the fixings you need to build this beloved classic for $50. Add on our Backyard Old Fashioned cocktail kit and watch Dad learn new tricks with our original recipe blend. The kit includes a 375ml bottle Bulleit Bourbon, 1 x 100ml Angostura Bitters, 1 x 65 ml Cocktail Mix (Caribbean Pi ..read more

Slow Roasted Lamb Ingredients: 1 pc boneless lamb shoulder Spice mixture: 1 tablespoon coriander 1/2 tablespoon cumin 1/2 tablespoon of pepper 1/2 tablespoon of fennel 1/4 tablespoon of cinnamon   Method: Pat the lamb shoulder dry with a paper towel. Rub both sides with spice mix and a generous amount of kosher salt. Roll the lamb into a log and tie it with butchers’ twine to secure it. Let it sit overnight in the refrigerator. Take the lamb out of the refrigerator an hour before you’re ready to cook it Preheat the oven to 325°F. Rub the lamb with olive oil and place on a wire r ..read more

Hot Cross Buns Ingredients for Piping Paste: 3⁄4 cup pastry flour 1/3 cup grapeseed oil 3/4 cup water   Method: Sift flour. Slowly combine flour with oil. Slowly add water and mix until the mixture reaches a consistency of a thick paste.   Hot Cross Dough Ingredients: 20g cinnamon stick 3g cloves 3g cardamom 3g nutmeg 500g bread flour 500g pastry flour 150g sugar 20g salt 75g milk powder 75g fresh yeast 500 mL milk 30g butter 3 eggs 1 lemon, zest 1 orange, zest 250g dried currants 125g yellow raisins 125g candied citrus   Method: Toast cinnamon stick, cloves, cardam ..read more

After Chef David Hawksworth temporarily shuttered the doors at his celebrated Hawksworth Restaurant, Nightingale and two Bel Cafés last week, in an effort to help stop the spread of the Coronavirus, he began to help fuel the front line medical staff at St. Paul’s Hospital while he developed a new take-out menu and delivery service for restaurant patrons. “It just felt like the right thing to do,” says Chef Hawksworth. “These medical teams are the real heroes in all of this; they’ve put themselves on the front line every single day and we need to support them and show our appreciation for w ..read more

Baked sweet potato, jalapeño, saddler’s smoked bacon, crème fraîche, and scallions Ingredients: 3 medium-sized sweet potatoes, scrubbed 9 tbsp charred scallion crème fraîche 1 jalepeno pepper, seeds removed, chopped finely 3 scallions, sliced thinly across the grain 8 slices of smoked bacon Method: Preheat oven to 375F. Poke sweet potatoes all over with a fork and rub the skin with salt and olive oil. Place sweet potatoes a parchment-lined tray and cook until tender. Bake for approximately 45 minutes to an hour. Place bacon slices in a single layer on a parchment-lined tray and place in t ..read more

    To celebrate International Women’s Day this year, we are shining a spotlight on some of the incredibly talented and hardworking women who make up our Hawksworth Restaurant Group family. Comprising almost half of our team, women play an important role in our operations; we take this day to recognize and praise their achievements. If you stop by the Hawksworth Restaurant lounge, bartender Jenna Gilespie will often be the welcoming face behind the bar. Joining the Hawksworth bar team team in July 2019, Jenna has been integral to upholding the high level of customer service synonymous with t ..read more