Tag Archives: Irish Heather


April 4th to April 22nd 2010
The Irish Heather’s Long Table suppers are priced at $15 or $17 (plus tax and tip) and that includes a meal and a beverage.  Only three of the suppers are $17 and that is a reflection of the cost involved with a different cut of meat. For those who don’t wish to have an alcoholic beverage, Coca Cola have stepped in to offer a classic bottle of Coke, Diet Coke & Sprite.

Once again we will be offering a mix of supper options throughout the month of April. The Irish Heather will be hosting two LTS sittings on Easter Sunday, serving Roast Turkey with Onion Stuffing, Gravy, Vegetables and Cranberry Gastric. Don’t forget that we always offer a vegetarian meal for those who would prefer it (just make sure you let us know you’ll be having a vegetarian meal in advance).

LTS reservations can be made by emailing sean@irishheather.com and are strongly recommended. You can visit the blog for photos, menus, dates and prices at www.ltsmenu.blogspot.com. Keep your eyes open for the next menu!

Kurtis Kolt Hits The Road

News from Kurtis Kolt

It is with a heavy heart that I, Kurtis Kolt, announce that I’ve given notice of my resignation at Salt Tasting Room effective Friday, April 23rd, 2010.

I have spent almost four years at Salt, more than any other place in my career, and consider myself privileged to have been at the helm of an extraordinary venture by Sean Heather & Scott Hawthorn.

Salt has been recognized locally, nationally and globally, with appearances ranging from The New York Times and Bon Appetit Magazine to NBC’s Today Show and various Food Network programs.  The media have been very kind to Salt and myself, as have our colleagues and peers resulting in numerous awards from enRoute, Vancouver Magazine, the Vancouver Playhouse International Wine Festival just to name a few.

The Vancouver 2010 Winter Olympics have long been on the horizon and a fantastic opportunity for Salt to present itself to a wider global audience and I couldn’t be happier with both the record-smashing volume we dealt with and the fantastic opportunities we enjoyed throughout.

It is simply time for me to catch my breath.

I will be heading to Chile’s wine country at the end of April, followed by some time in the Okanagan – a region I’ve proudly promoted for the majority of my career, yet have spent an embarrassingly small amount of time in.

I will continue blogging at CherriesAndClay.com , plus doing freelance consulting and appearances as I look toward what else might be down the road for me.

I am also quite excited to pass along that beyond the end of April, Sean and Scott have happily allowed me to maintain Salt’s Wine Program indefinitely, as it has been my baby and, well, I can’t imagine life without free wine samples.

I am fiercely proud of my team at Salt, whom I honestly believe are the most invested, dynamic floor staff in Vancouver.  I look forward to their continued success and am psyching myself up for their inevitable realization that they’re totally fine without me.

I wish Sean Heather, Scott Hawthorn and all of Salt my absolute best.

Any queries, don’t hesitate to contact myself at info@salttastingroom.com or Sean Heather at sean@irishheather.com .

Kurtis Kolt
General Manager / Wine Director
Salt Tasting Room
Blood Alley, Gastown
Vancouver, BC

Irish Heather announces more Long Table Series

Long Table Series January 11th – February 11th

We are delighted to announce the new Long Table Series menus & dates

11 new entrees
3 new beverages,
including a first time showing of a red wine

please click HERE for details

The Goat is almost here!!

Our next project, The Judas Goat is almost ready to open. We are looking at a start date of late January, early February. Check out our blog for details.

Click HERE

Irish Heather

212 Carrall Street

Vancouver, British Columbia V6B 2J1

Irish Heather Gastropub

Long Table Series Christmas Day

Full Irish Breakfast at 1130am
& Christmas Dinner at 530pm

Click HERE for more info.


The pub will be open from 1030am-8pm – there won’t be any food service except for the Breakfast and Dinner sitting on the Long Table
to reserve or for info, email HERE

Long Table Series New Year’s Eve

Dinner at 7pm – perfect for those going to a party elsewhere
Dinner at 9pm – grab a seat, eat dinner and ring in the New Year

for details & reservations go HERE


The pub will be open from 3pm-1am
– the kitchen will be closed, but the bar will be pouring
to reserve or for info, em

Join Our Mailing List!

Irish Heather

212 Carrall Street

Vancouver, British Columbia V6B 2J1

The Irish Heather’s Christmas Menus

Due to an overwhelming response to the notion of running a couple of LTS Dinners on Christmas Day we have decided to run a Christmas Morning Breakfast and an early Christmas Day Dinner.


FULL IRISH BREAKFAST -Scrambled eggs, rashers (Irish Bacon), pork sausage, black pudding, grilled tomato, baked beans & toasted wheaten bread. (Vegetarian option available – meat will be replaced with stewed wild mushrooms)

Barry Tea or 49th Parallel Coffee

$15 per person plus 5% tax and 15% service

11am Breakfast served on the Long Table

For reservations and to confirm vegetarian options (24 hrs notice) please contact sean@irishheather.com.


SOUP (Vegetarian)

Made from scratch using market bought produce



With onion stuffing, cranberry chutney & seasonal vegetables



Stuffed sweet potato and yam with an onion ragout



Raisin bread pudding with whiskey spiked custard


Bottle of Granville Island Brewing, Lions Winter Ale

$25 per person plus 5% tax and 15% service

5PM Pre-dinner drinks

530PM Early-dinner served on the Long Table

For reservations and to confirm vegetarian options (24 hrs notice) please contact sean@irishheather.com.

As always, cheers for making this a fantastic success.

Sean Heather

Irish Heather’s Long Table Series – adds another

Grand Marnier
730pm $40 plus tax & service
1 cocktail, 5 tasters, 1 entree & 1 dessert

DATE: Tuesday, November 24th, 2009
TIME: 7:30pm to 10pm
VENUE: Reception in Shebeen, tasting and dinner on the Long Table
KEY SPEAKER: Richard Prideaux – Grand Marnier Ambassador, Canada
PRICE: $40 plus Tax and 15% Service
7:30pm: Reception at Shebeen – “Royal Stretch” cocktail
8:15pm: Tastings with Richard Prideaux on Long Table
9:15pm: Supper & Dessert are served on Long Table
RESERVE: email sean@irishheather.com




“Royal Stretch” – 1oz Crown Royal, 1/2 oz GM Cordon Rouge, 1 oz lemon juice, 1 oz simple syrup, pinch of cracked black pepper. slice of orange.

Followed by a tasting of:
CORDON ROUGE – Created in 1880 by Louis-Alexandre Marnier-Lapostolle.

Cognacs from Grande Champagne, Petite Champagne, Borderie, Fin Bois and Bons Bois. Aged up to 6 years.

Fruit forward, delicate aroma with fruits (orange, orange zest) and flowers (orange blossom, violet). Excellent lingering after-taste.

LOUIS ALEXANDRE – Created in 1998 by Jacques Marnier-Lapostolle.

Cognacs from Borderie, Aged up to 15 years. Half the Sugar

Drier, Cognac kick, blossom

CENTENAIRE – Created in 1927 to celebrate the 100th anniversary of the company’s foundation
Cognacs 50% from Grande Champagne and 50% Petite Champagne -2 best growing regions. Aged up to 25 years.

Perfect balance between the elegance and complexity of the cognac and the essence of orange. Harmonious, elegant taste. Long, lingering after-taste.

CENT CINQUANTENAIRE – Created in 1977 to celebrate the 150th anniversary of the company’s foundation

Cognacs 100% from Grande Champagne -best growing region. Aged up to 50 years.

A fine Cognac with a hint of orange. Complex powerful aroma. Complex taste with wood and vanilla accents. Exceptionally long and lingering after-taste.

And, a special treat of NAVAN with the dessert. Grand Marnier’s, beautiful vanilla flavoured cognac

Duck a la Orange – The classic French dish that is influenced by orange just as Grand Marnier is.

Dark Choc Pot A Creme, Flavored With

Reblog this post [with Zemanta]

Irish Heather Long Table Series/Judas Goat

Another 4 awesome weeks Sorry for the slow start in getting this news out..I, like many of you, succumbed to the maddening flu.

The LTS has continued to be a phenomenal success, so much so that we had to take a short one week vacation from it.

ClickHERE for the menu line up for the month of November, from the 9th until the 30th.

We have begun taking bookings for Christmas parties and several of you, who have attended the LTS think it a swell way to have a party. If you are interested in holding your own LTS (parties of 20 and over) as a second sitting, just let me know and we’ll send details.

Judas Goat Slowly Grinding Forward

Andrew Morrison from Scout Magazine dropped by yesterday to take a look at Judas Goat progress and while there recorded Sean Heather speaking about the concept, time line and Blood Alley.

Click HERE to view the video & click the photo to read recent entries to the Judas Goat Blog.

Last month the Georgia Straight gave Judas Goat an award for “Best New Restaurant Name”

Here is what they wrote:

Judas Goat Taberna will likely be open by the time you read this. This wee eatery, next door to sibling Salt, is the latest venture from Sean Heather (Salt, Irish Heather, Salty Tongue, Shebeen) and his partner in Salt, Scott Hawthorn. The pair decided to open a taberna, or Spanish-style tapas bar, and figured the name Judas Goat seemed fitting. A Judas goat, an abattoir habitué, is trained to make nice with other goats, sheep, and cows, and then lead them to be slaughtered. The new space is located in Gastown’s Blood Alley, and once Heather and Hawthorn discovered that several abattoirs once backed onto it, well, they couldn’t resist.

Irish Heather Long Table Series


Attended the Irish Heather’s Long Table Series last night.  Absolutely fabulous meal, great way to meet some new people and at $15 a plate, one of the better deals in town.  November menus out shortly.

Thursday, October 22 – 630pm-$15 plus tax SOLD OUT
Braised Beef Short Ribs With Roast Parsnips And Horseradish Jus
Pint Of Grimbergen



Photos…Mad rush to the seats somewhat like grade school musical chairs.


Chef Lee Humphries


Beer guy (Grimbergen)


Short ribs over horseradish spiked mashed spuds and parship chips!


All seated and service has began.


Sticky toffee pudding ($7 extra, but so worth it)

Irish Heather Long Table Series continues

Irish Heather Weather Is Here! – Time For A Pot Pie & A Pint

The phenomenal success of our LTS Dinners keeps rolling on. Currently every date in September and several in October are fully booked.

For information click HERE

In keeping with the notion that you can’t get enough of a good thing, we are announcing a further development in our Long Table Series….LTS Whisk(e)y Event. Our first in the series involves a fantastic line up of Bourbon Whiskey. In October we will feature a great selection of Irish Whiskey.

The LTS is all about  eating and drinking in a recession and LTS Whisk(e)y continues that theme with a “cheap as chips” price of $40 plus tax & service, for a main course, dessert, cocktail to start and tasting of 4 great Bourbons.

As with everything else LTS, we’ll keep offering it until you stop coming!


Sean Heather

For reservations please email sean@irishheather.com

Reblog this post [with Zemanta]

The Long Table Series – Irish Heather does dinner and drink for $12


Commencing June 15th and running through the summer, The Irish Heather GastroPub is hosting a series of dinners on our 40 ft communal table. Each dinner will run Monday-Wednesday, weekly and feature a pint of beer (or bottle) and a great meal.

Our new Executive Chef Lee Humphries, formerly of Figmint, West and Opus Hotel has crafted a series of meals at ridiculously affordable prices. By teaming up with beer companies we are able to use their advertising budget to lower the price…so, a plate of food and a beer will cost $12 plus tax and tip.

We view this as an opportunity for the beer company to reward their customers, for us to get some action on beautiful long table, earlier in the week and you get a great meal twinned with a great beer for $12…. everybody wins!!

Look for lamb cheeks, on garlic mash with veal demi and a pint of Guinness or Smoked Pork Chop, braised cabbage with a pint of Strongbow Cider or fried, battered local oysters with hand cut fries, fresh cut slaw and a pint of Harp Lager. All for $12.

Please read the schedule below and email sean@irishheather.com if you’d like to make a reservation.

Bring your friends (hell, bring your hockey team) or come alone and make friends. We will only be selling 42 seats per evening, (the maximum number of guests that can fit on the long table).

Dinner is served at 630pm on each evening. You are welcome to arrive earlier, but must be seated by 630pm as dinner and pint will be served promptly.


Sean Heather

Braised Lamb Cheeks with Mashed Potatoes & Spiced Broccoli and a Pint of Guinness
MONDAY JUNE 15TH 630pm $12

Roasted ½ Cornish Game Hen with House Cut Chips, Gravy & a pint of R&B Red Devil Ale TUESDAY JUNE 16TH 630pm $12

Roasted Suckling Pig with Apple-Rosemary Tart, Frisee Salad & a pint of Strongbow Cider WEDNESDAY JUNE 17TH 630pm $12

Braised Beef Short Ribs with Roasted Parsnips and Horseradish Jus and a Pint of Guinness MONDAY JUNE 22ND 630PM $12

Skate Wing with Spinach, Chorizo-Black Olive Crushed Potatoes & pint of R&B Red Devil Ale TUESDAY JUNE 23RD 630pm $12

Yam Stuffed Tortellini with Sausage & Onion Ragu & a pint of Phillips Phoenix Lager WEDNESDAY JUNE 24TH 630pm $12

Braised Lamb Cheeks with Mashed Potatoes & Spiced Broccoli and a Pint of Guinness MONDAY JUNE 29TH 630pm $12

Roasted ½ Cornish Game Hen with House Cut Chips, Gravy & a pint of R&B Red Devil Ale TUESDAY JUNE 30TH 630pm $12

Roasted Suckling Pig with Apple-Rosemary Tart, Frissee Salad & a pint of Strongbow Cider WEDNESDAY JULY 1ST 630pm $12

Braised Beef Short Ribs with Roasted Parsnips and Horseradish Jus and a Pint of Guinness MONDAY JULY 6TH 630PM $12

Skate Wing with Spinach, Chorizo-Black Olive Crushed Potatoes & pint of R&B Red Devil Ale TUESDAY JULY 7TH 630pm $12

Yam Stuffed Tortellini with Sausage & Onion Ragu & a pint of Phillips Phoenix Lager WEDNESDAY JULY 8TH 630pm $12

V6B 2J2

Reblog this post [with Zemanta]