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Chef Edward Tuson Of The Sooke Harbour House To Open The Edge

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Great news for Island dwellers. Long-time Sooke Harbour House executive chef and locavore extraordinaire Edward Tuson (interview) will be opening a restaurant of his own, perhaps as soon as this week or the next. Located in downtown Sooke in the space that used to house The Fish Trap, his new digs will sport 75 seats with some square footage reserved for “housemade” retail.

The menu will feature plenty of local farm products – lots of pork, house sausages, pastas, and sandwiches. The Edge, as it’s being called, will be launching with a low profile to start – no website, no press releases, and closed Sunday and Monday.

Side note:

At the Sooke Harbour House, Sam Benedetto has stepped up into the executive role (once upon a time, Benedetto was Tuson’s right hand man for several years before he opened Temple in Victoria as executive chef). He’s been working at Sooke Harbour House since returning from several years toiling in the UK this past winter.

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There are 10 comments

  4. I wonder if he’s still working the private dinners at his farm?

    I had also heard that Sam Benedetto was the man who bought Wren, but I guess that wasn’t the case!

  5. So very exciting. Sooke needs good places to eat. I am eagerly awaiting the opening. I look every day to see if they are open yet.

  7. So excited to have a place for lunch in Sooke that celebrates our local food and culture.

  8. Tried and was truly disappointed. Didn’t even stay to test out the food because the service was awful, and not a single vegetarian choice on the whole menu. She explained the changes that had been made to the menu, which including taking the only veg-friendly option and adding meat to it. When I inquired about veg options she said “well, i guess he could steam up some rice and vegetables for you…”.
    Thanks! Rice & Vegetables…what a wonderful option.
    Never going back and making sure my friends don’t waste their time or money in there.
    You think they’d try a bit harder to bring in customers, being brand new!

  9. It’s too bad that the person above didn’t stay for some of amazing food, but then again with an attitude like that probably it’s probably best that they didn’t and ruin my dining experience!

    Everytime I have been into the restaurant there has been a vegetarian option on the menu (pasta, salad, soup, incredible deserts).

    As for the service, it has been exceptional everytime we’ve been there.
    Always asking us how things are (even Edward comes out and inquires on his routine beer breaks) or if they can get us anything.

    Naturally, given chef’s status, on weekends things can get exceptionally busy at this small restaurant and you might have to wait for a table or expect some service delays…but they get to you as quickly as they can and acknowledge that you are there. This IS NOT McDonalds…don’t expect drive thru service and processed meals.

    My wife and I eat at the Edge probably 2-3 times a week and have been known to eat there at lunch and return for dinner.
    I know, it sounds pathetic…but the food Edward and his staff prepare is THAT good.

    It’s nice to eat local, fresh, seasonal, gourmet, and at a price you can afford to go back again and again and again.

    If Edward ever does private dinners at his farm, I’ll be the first to sign up.

    Kudos to everyone at the Edge…I now feel completely spoiled to be eat at this place any day I feel like it. Sundays and Mondays being the exception of course as the restaurant is closed….so on those days I starve.
    ha!

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