From the boreal forest to the tundra; from the Prairie grasslands to Ontario’s Carolinian woodlands, Canada is stunningly rich with flora and fauna. Bio-diversity is our most valuable heritage. With 71,000 species which have been scientifically described and another estimated 69,000 * species yet to be named and classified, it becomes crystalline that the protection of our ecological heritage is absolutely paramount.
Chef Bryan Steele has taught and mentored dozens of Canada’s new wave of top chefs. In his role as Chef/Instructor at the Stratford Chefs School, which holds classes in his kitchen, he has, in many ways, laid a foundation for
There are very few restaurants that have a Hall of Fame for their suppliers. Let’s face it, most eateries don’t think that way. We love it!!! Eat Drink Magazine had this to say: “Bijou Restaurant is a culinary tourist’s dream… The
Rundles has a world-class kitchen…perhaps a better term is “Canadian class”- it is just that good! In the summer, with the Stratford Festival is full swing, it provides the finest pre-post performance dining. In what some call the ‘off’
Chef de Cuisine Mark Brown, originally an engineer in training, left the university to follow his culinary passions and headed to the Stratford Chefs School. Following graduation Mark was invited back as a member of the faculty and now teaches
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