Executive Chef Chris Whittaker has been all around BC, searching and gathering for his newest project – forage. On Tuesday, November 20th, Whittaker will open the doors to forage and welcome Vancouverites to their newest dining spot.

Casual, comfortable and affordable, forage celebrates all things BC. The menu is locally focused in both food and beverage; service is attentive yet never fussy, and its approachable West End location (1300 Robson Street in The Listel Hotel) makes forage a local’s locale. It’s an ideal destination for breakfast 7 days a week, brunch on weekends and nightly for dinner.

Says Whittaker, “forage represents everything I care about: respect for our food sources, using what we need without excess waste and bringing a community together around good food. This is the restaurant I have dreamed of since starting my career as a chef.”

Chef Whittaker’s vision features dishes that are unpretentious and innovatively prepared using products sourced from local and organic farmers, fishers and producers whenever possible. These combine for a menu featuring snacks such as “crackling & popcorn;” a variety of creative “boards” and “irons” to share; tasty “plates” to nosh on together or enjoy solo as a main; and desserts for a sweet (and a bit savoury) finish.

At forage, Whittaker lets his award-wining culinary imagination be inspired by the terroir he loves to explore. Sample menus available upon request.

About Chris Whittaker and forage
Chef Chris Whittaker has been the driving force behind the philosophy of forage. Teaming up for this project with the Green Table Network, BC Hydro and LiveSmart BC, Whittaker has ensured that forage is also a showcase on how to reduce environmental and achieve financial savings through high efficiency, leading-edge technologies. From front to back, forage is a dream come true for this motivated and conscientious chef.