Three of Canada’s best chefs to join Chef Lee Cooper for three dinners in support of the BC Hospitality Foundation

January 29, 2019 (Vancouver, BC) – With the start of the new decade and coming into its 10th year of operation, L’Abattoir is once again donating all of the proceeds from the exclusive No. 1 Gaoler’s Mews dinners in 2020 to the BC Hospitality Foundation.

With another incredible line-up of guest chefs arriving at L’Abattoir’s doorstep this year, Chef Lee Cooper is looking forward to welcoming three of Canada’s best to collaborate on these exclusive and elaborate dinners for just 9 guests on each occasion.

Edition No. 18 of the dinner series will take place on Friday, March 20th and will feature a collaboration between Chef Antonin Mousseau-Rivard of Le Mousso and Le Petit Mousso in Montreal and Chef Lee Cooper.  Le Mousso was ranked #6 on Canada’s 100 Best in 2019 and Mousseau-Rivard himself was awarded Most Innovative Chef at the same time.

Edition No. 19 on Friday, June 12th will feature Chef Rob Gentile of Buca and the King Street Food Company in Toronto.  The Buca collection of restaurants are consistently rated amongst Canada’s top restaurants and Chef Gentile has taken Italian food to the next level in his kitchens and is looking forward to working on an incredible dinner at No. 1 Gaoler’s Mews with Chef Lee Cooper this summer.

The final dinner of 2020 will take place on Friday, November 13th and will bring together mentor and mentee when Chef Scott Jaeger of culinary institution, The Pear Tree, joins forces with his former Sous Chef, Lee Cooper.  Chef Jaeger is a previous Bocuse D’Or contender for Canada and arguably one of Canada’s very best and most talented chefs.

Chef and owner of L’Abattoir, Lee Cooper and his team made the decision to shift the focus of the No. 1 Gaoler’s Mews dinners towards a higher purpose at the beginning of 2019 and haven’t looked back since.  “We had been searching for a way of making a larger impact for an organization that we believed in, so rather than making many small donations to many different causes throughout the year, we took our passion project, No. 1 Gaoler’s Mews and turned it into a fundraising program for a charity that we support wholeheartedly”, says Cooper of the shift.
In 2019, L’Abattoir raised over $17,000 for the BC Hospitality Foundation and they hope to exceed that contribution in 2020.   “We are thrilled to be the recipients of L’Abattoir’s fundraising through their No. 1 Gaoler’s Mews dinners”, says Dana Lee Harris, Executive Director of the BCHF.  The funds raised go towards providing assistance to those in the hospitality industry that are facing financial hardship due to a health condition. The foundation has also set-up a culinary scholarship in L’Abattoir’s name, which is currently accepting applications until March 31, 2020.  

Tickets for each dinner are auctioned off the month prior to the dinner with 100% of the proceeds from ticket sales going towards the BC Hospitality Foundation.  Dinner and auction dates are listed below and interested diners can visit gaolersmews.com to sign up for announcements and to bid on tickets when the ticket auctions are opened for each dinner:

Edition No. 18: Friday, March 20th, 2020 featuring Chef Antonin Rivard-Mousseau
Auction opens: Monday February 24th at 9:00am 
Auction closes: Saturday February 29th at 6:00pm

Edition No. 19: Friday, June 12th, 2020 featuring Chef Rob Gentile
Auction opens: Monday, May 11th at 9:00am 
Auction closes: Saturday, May 16th at 6:00pm

Edition No. 20: Friday, November 13th, 2020 featuring Chef Scott Jaeger
Auction opens: Monday, October 12th at 9:00am 
Auction closes: Saturday, October 17th at 6:00pm