Nightingale launches Chef’s Table Dinner Series

Gather around chef’s table to celebrate local suppliers and farm fresh ingredients


Nightingale’s Head Chef, Phil Scarfone, invites guests to enjoy seasonal flavours and locally-sourced ingredients as part of the restaurant’s new Chef’s Table Dinner Series. Held monthly, the series showcases the best of B.C.’s highest quality organic produce farms, and finest seafood and meat purveyors paired with rotating spirit and wine partners to a lucky group of 16 guests seated at the restaurant’s communal chef’s table.

Named Best Farm To Table Restaurant 2019 in the recent Canada’s 100 Best Awards, Nightingale is celebrated for “understanding that simple, ingredient-forward, under-manipulated dishes can only be built with great products, ultra-fresh and locally sourced,” and for “supporting small producers with big regular orders, turning their product into great dishes that are an unqualified pleasure to eat.” (Canada’s 100 Best).

Chef Phil Scarfone emphasizes the importance of supporting and cultivating relationships with local farmers across the province, from Zaklan Heritage Farm to Foxglove Farm on Salt Spring Island and apple growers in the Okanagan. “We believe in plating dishes that honour the time and effort that our local suppliers put in to providing us with a bounty of fresh ingredients,” Scarfone says, “They are truly our partners and we collaborate closely on what to grow and often take the entire crop, I’m looking forward to sharing some stories with our diners and introducing some new fresh flavours through the monthly Chef’s Table Series”.


On Thursday, June 27th Nightingale will partner with The Botanist artisanal gin. The first and only Islay dry gin, The Botanist is renowned for adding an additional 22 hand-foraged wild Islay botanicals to the nine customary gin aromatics. With full menu details still to be announced; guests can expect to enjoy a selection of four expertly-crafted cocktails curated by Bar Manager, Tim Lambden, and seasonally-inspired dishes featuring a few of Chef Phil’s favourite ingredients, including; morel mushrooms, wild garlic, stinging nettles, sablefish and Nootka roses.

The dinner series continues on July 25th when Nightingale welcomes Zaklan Heritage Farm for a vegetarian inspired dinner collaboration with Sea Star Estate Farm and Vineyards.

Dinners begin at 7:00pm and are priced at $175/guest. To reserve your place at the chef’s table, visit the the link here. Guests will also receive a 375ml bottle of The Botanist gin as a takeaway gift.