On Nov 16 and 17, we had the pleasure of hosting the co-founder of St. JOHN restaurant, Trevor Gulliver, and Head Chef Steve Darou for the restaurant’s first-ever collaboration dinner in Canada. Together, Chef Michael Bonacini, Chef Ryan Lister, Chef de Cuisine Rob Ratcliffe and our entire team, helped celebrate St. JOHN’s 30 years of pioneering nose-to-tail dining.

Guests were first welcomed in the bar with artfully crafted Woodford Reserve cocktails and passed canapés before being ushered upstairs to take their seats for a six-course feast celebrating elevated British flavours. The delectable menu featured everything from Soused Mackerel to Crispy Pig’s Jowl and Chicken and Ox Tongue Pie. As our two teams introduced each course, Trevor provided tasting notes on each perfectly paired St. JOHN wine.

When it came time for the Lardy Cake and Earl Grey Ice Cream dessert, a surprise bar cart passed small glasses of Fernet Branca to each table for a post-dinner digestif. Once dessert wrapped, Chef Michael Bonacini’s Welsh Cake made its rounds, inviting guests to end on a final bite of British nostalgia.

Thank you to everyone who joined us for these two spectacular nights, including our lovely MCs Pay Chen and Tara O’Brady, Visa Infinite, IMDG Culinary, Cru Wine Merchants and so many more who helped bring this event to life. Special thanks to the St. JOHN team for travelling all this way to cook with us. It’s a weekend we’ll remember fondly 🤎.