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Gastown’s L’Abattoir Gives a Supplier Shout Out to Naty King at Hazelmere Organic Farm

Scout works with a lot of local restaurants to get the word out about the cool and delicious things they’re doing, but they couldn’t do what they do without access to awesome ingredients. To get what they need, culinary creatives depend on personal networks of passionate artisans, farmers and producers who often work hard without ever seeing the glory they deserve. Since it’s always good to recognize those who have your back, we bring you the Supplier Shout Out!

In our latest edition, Chef and Restaurateur Lee Cooper and his Chef de Cuisine at L’Abattoir, Yoann Therer, pay respect to one exceptional person who has been supplying them with delicious organic produce since the restaurant opened, nearly a decade ago…

Which one of your suppliers do you want to draw attention to and why? Naty King of Hazelmere Organic Farm.

Why are you look forward to using what they supply? What makes them so special? Many organic fruits and vegetables but some of our favourites are kale shoots, figs, asparagus, and all of her berries are incredible. We’ve been working with Naty since we opened the restaurant 9 years ago and, aside from her being a lovely human being, Naty personally delivers all of her produce that she farms herself. We look forward to seeing her every week. She’s been supplying Vancouver’s top restaurants for over 30 years and she’s an incredible lady!

How can we get a taste? Which of your dishes features what they supply? Lamb loin with dandelion, asparagus and salsa verde. This lamb dish is a feature (available on the L’Abattoir menu for the next two weeks, but you will find Naty’s produce on our menu all year long).

Is there a local glass of wine or beer that you like to suggest alongside it? Wine Director Kristi Linneboe recommends pairing this dish with the Nichol ‘16 Syrah ‘Old Vines’ from the Okanagan Valley, BC, Canada. Nichol is one of the pioneering wineries on the Naramata Bench (first planted in 1990) and sits on granite bedrock. They are low-yielding and dry-farmed, with south-facing vineyards at 1500ft in elevation. The Naramata bench area (near Penticton) is marked by sloping vineyards and close proximity to the lake, with excellent exposure to the afternoon sun. Syrah loves sunshine and thrives on granite, making this an ideal location for Syrah in BC. This is their ‘Old Vines’ Syrah, as it is the oldest Syrah vineyard in all of Canada. The grapes are handpicked and fermented in neutral French barrique. The wine is bottled unfined and unfiltered. On the palate, it has notes of blackberry, blackcurrant, black pepper, violets, smoke, leather, and licorice. Earthy and fresh with that textbook Okanagan acidity.

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