Nightingale Launches Sunday Suppers for Restaurant & Hospitality Industry

Weekly meal program brings high quality home-style cooking to restaurant and hospitality workers impacted by COVID-19

Expanding on its current take-out, delivery menu and frozen family meal options as well as the 'Feed the Frontlines’ healthcare meal delivery program, Nightingale’s owner and founder Chef David Hawksworth has launched ‘Sunday Suppers’ to support displaced restaurant and hospitality workers by providing delicious, nutritious and subsidized dinners every Sunday.

“Our Hawksworth Group family, like many others, is hurting right now,” said Chef David Hawksworth. “I miss our teams from Hawksworth, Bel Cafe and Nightingale and want to support them and others in our industry who are unable to work due to the current pandemic. We hope that our newly launched ‘Sunday Suppers’ will provide some relief during this very challenging time.  No grocery shopping, no cooking, no waste, just wholesome and hearty dishes made available at cost.”

‘Sunday Suppers’ launches this Sunday April 12th, with a menu of BBQ chicken, side salad and a fully loaded baked potato with Pastry Chef Tanis Petrin’s famous chocolate-chip cookie to follow.  Meals are priced at just $5 per person and industry can order by calling 604.695.9500 or online at hawknightingale.com/sunday-supper. Orders must be placed by 5pm the Friday before and new menus will be posted each week on Mondays.   All meals are prepared in Nightingale’s kitchens with meticulous attention paid to current health and safety standards. Contactless pick up is on Sundays between 1pm and 3pm.

To learn more about the program and to see weekly menus and ordering instructions visit hawknightingale.com/sunday-supper/