L’Abattoir Announces No. 1 Gaoler’s Mews 2019 Guest Chef Series

The GOODS from L’Abattoir

Vancouver, BC | When L’Abattoir introduced its No.1 Gaoler’s Mews dinner series in 2017, the program was an immediate hit. Tickets sold out within minutes of being released. There were only 8 seats available for each event, at which guests watched Chef Lee Cooper prepare their multi-course dinner. In an exciting twist on the format, for each of the three 2019 No.1 Gaoler’s Mews events, Chef Cooper will collaborate with internationally renowned chefs. The first dinner, on March 19th, will feature Chef Kyle Connaughton and Katina Connaughton of 3 Michelin-starred SingleThread in Sonoma Wine Country, California. In order to raise funds for the restaurant’s charity partner, the BC Hospitality Foundation (BCHF), tickets will be sold via an exciting online auction.

No.1 Gaoler’s Mews is a “restaurant within a restaurant” – an intimate space in a 19th century brick and beam heritage building located behind Gastown’s storied L’Abattoir. The exclusive dinners held there take fine dining to new heights, as the table is prepared with crystal glassware and bespoke settings, there is custom décor, and guests receive keepsake gifts. After its initial success in 2017 and 2018, however, the dinner program went on hiatus because L’Abattoir wanted the dinners not only to provide a one-of-a-kind epicurean experience, but also to give back to the community. The BCHF, which provides assistance to hospitality workers facing financial crisis due to extraordinary medical circumstances, as well as awarding culinary scholarships, turned out to be a natural partner. 100% of the proceeds from all three No.1 Gaoler’s Mews dinners in 2019 will be donated to the BCHF.

Chef Cooper notes that donating the event proceeds to the BCHF will “allow us to use our passion project to serve a higher purpose, as it gives us a way to support our local hospitality industry.” The BCHF’s Executive Director, Dana Harris, says the partnership between the charity and the restaurant is an inspiring example of the BCHF’s core mission, which is that the hospitality industry works together to take care of its own. Furthermore, a portion of proceeds from each dinner will be earmarked for at least one culinary scholarship named for L’Abattoir.

The online auction for the 8 tickets available (tickets sold in pairs) for the first dinner will open here a month prior to the event. The dinner on March 19th will include a multi-course menu paired with premium wines, and will be designed and executed by Chef Lee Cooper, Chef Kyle Connaughton, and Katina Connaughton. The Connaughtons’ SingleThread Restaurant in Sonoma Wine Country, California has just been awarded its third Michelin star (read Michelin review here).

Subsequent 2019 No. 1 Gaoler’s Mews Dinners will be:

Friday, August 9th featuring Chef Derek Dammann of Maison Publique and McKiernan Luncheonette
Friday, November 8th featuring Canadian culinary icon Chef Rob Feenie of Cactus Club Cafe

More details to follow on each of these dinners in the coming months.

ABOUT L’ABATTOIR | Located in the heart of historic Gastown since 2010, L’Abattoir is situated in a refurbished 19th­ Century heritage brick ­and­ beam building that pays homage to its history as the site of Vancouver’s first jail in the city’s main meat­packing district. Today, L’Abattoir has staked its claim as one of Canada’s best restaurants with a diverse array of French­-inspired West Coast fare focusing on locally sourced, seasonal ingredients along with an ever­ changing selection of classic and signature cocktails and a broad list of BC and imported wines. Whether in its front­ of­ house bar and lounge, elevated dining room or glass­ and­ steel­ accented atrium, L’Abattoir offers dinner from Sunday to Thursday from 5:30 pm to 10 pm and Fridays and Saturdays from 5:30 pm to 10:30 pm, weekend brunch on Saturdays and Sundays from 10am to 2 pm, Happy Hour daily from 5:30 pm to 6:30 pm and bar service until midnight seven days a week. L’Abattoir also offers 1200 square feet of beautifully appointed private dining facilities that are completely separate from the restaurant dining room and are available to book for corporate events, weddings or other celebrations.

There are 2 comments

  1. Auction? Oof, glad it’s all going to a good cause but there goes any chance of any average Vancouver foodie being able to afford it (it was expensive the first time but at least in the range of other tasting menus). Like it wasn’t exclusive enough before..

  2. Well done. What wonderful causes: the BCHC and a culinary scholarship named for L’Abattoir. Congratulations, Chef Lee. All the best to you.