The Ancaster Mill, Ancaster, Ontario

Chef Jeff Crump and I first met when he was a student at the Stratford  Chefs School with my sons. Even then he was passionate beyond most others in his dedication to hyper local, interesting, ingredients. Then he packed his bags and cooked with the world renowned chefs at both Chez Panisse in Berkeley and the Fat Duck in London. Coming home to Ontario, he was one of the pioneers of Slow Food.

Now you’ll find him at the stoves of The Ancaster Mill, his cooking reflects the Province’s bounty. Edible Toronto observes that his is “Some of the freshest, sun-drenched and most beautifully prepared food you’ve ever tasted, sourced from farmers he knows and trusts,”.  He is also the Executive Chef of the Landmark Group and his influence is spreading rapidly all across Southern Ontario.

In 2009 Jeff and his Pastry Chef Bettina Schormann published From Earth to Table, a great book that is as much a testament to the local producers and the talent that it takes to be a farmer as it is a cookbook. It is from this book that the corporate vision of The Landmark Group has developed and set the stage for the  on going development of their other properties, The Cambridge Mill, Spencer’s On the Waterfront and The Bread Bar along with their newest (ad)venture, the

The Ancaster Mill is one of about 250 restaurants participating in Food Day across Canada. To reserve a table contact them at the number below.

The Ancaster Mill est l’un des 250 restaurants à travers tout le Canada qui participent au Journée des terroirs. Contactez The Ancaster directement, au numéro ci-dessous, afin de faire votre réservation pour Journée des terroirs.
548 Old Dundas Road
Ancaster, Ontario L9G 3J4
T: 905 977 0103

www.ancastermill.com

Print PDF