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Blue Goose Farm: From Farm to Table


Join chef and Blue Goose Farm manager Keenan McVey as he takes us from harvest on the farm and the delivery process, to arrival at the restaurant for inspection and the creation of a delicious dish with business partner and fellow chef Matty Matheson.


From Farm to Table

AB690 - Lee Valley Perennial Spade

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Lee Valley Perennial Spade

$54.50

Needle-nose mini garden shears being used to prune a plant

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Set of 2 Mini Garden Shears

$24.90

Berry Scoop being used to collect redcurrants

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Berry Scoop

$36.00

Over-the-Sink Colander suspended over a sink and filled with vegetables

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Over-the-Sink Colander

$24.50

Cutting peppers with the Peasant Chef's Knife

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Peasant Chef's Knife

$59.00

A knife and a sliced orange on a Large Epicurean Prep Cutting Board

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Epicurean Prep Cutting Boards

From: $17.50

The hand grater’s sharp teeth grate fine bits of fresh ginger

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Hand Grater

$9.50

Cutting a potato into latticed slices

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Crinkle Cutter

$7.95

Two silicone steam cookers being used to prepare green beans and a dish of salmon and vegetables

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Set of 2 Silicone Steam Cookers

$44.50

Three knives lying on a cutlery roll and four knives inside the roll

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Le Thiers Bistro Knives

From: $59.00

X-shaped magnetic trivet attached to the bottom of a steel pot

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Magnetic Trivet

$19.50

Countertop Compost Pail sitting on a counter next to various vegetables

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Countertop Compost Pail

$69.50