Services

our food

Lucy’s menu is inspired by the products that come within each season. Weekly phone calls with local farmers, fishmongers and visits to the market dictate what will be on the menu. I am fortunate to have built great relationships along the way with the best that our island has to offer.

our vegetables … throughout each growing season you can be sure that when the produce you read on the menu can come from our backyards of Metchosin to Saanich it will. You can also be sure that most of that produce has been grown organically or naturally. Not only does all this mean the minimal carbon foot print for our produce but through a chef’s eye it also means the very best of freshness and flavour.

our seafood comes Ocean Wise certified from our local water as well. Saltspring Island mussels, sashimi grade Albacore tunaand Queen Charlotte halibut from FAS are all featured when in season and available.

our chicken comes from Cowichan Bay Farms and Island Farmhouse Poultry. Both are operated by Lyle and Fiona Young who have received both culinary and ethical husbandry awards alike for their Cowichan Bay Farms

our pork products come from the island by way of Slater’s Meats in Oak Bay. We use locally smoked bacon, chorizo sausage and country style ham on our menu.

our meats and cheeses are selected from the experts at Ottavio also in Oak Bay. we buy their Oyama charcuterie using local Berkshire pork in traditional methods. we feature both local and Quebec made cheeses.

our kitchen

Having trained and worked almost exclusively on Vancouver Island my philosophy is to use what you have and keep it simple. That is how we approach everything in the kitchen from writing the menu down to storing products. Lucy’s kitchen is modest in both space and design. Minimal storage space means more frequent rotation in both products coming in the door and those we make in the kitchen. While we can't promise to have everything on the menu all the time you can be sure that you are always eating fresh, no nukes!