Come meet Chef Thoshan (of Good Thief), knives spinning, he will slow cook and spice his way into your heart.  On Jan 24 only, at our collab pop-up dinner chef will weave his fine dining skills and local BC ingredients into traditional Sri Lankan dishes.   You’re invited to a lavish long table feast you will never forget created by an unbelievable new chef talent to the city.

SOLD OUT! Chefs Bruno Feldeisen, beloved judge on The Great Canadian Bake Off and Michelin winner, and our kick ass Filipino-Canadian Chef Chelseah Compton are cooking new years eve dinner featuring lobster, porcini, duck confit and much more. It’s a long table dinner, so come as a couple or a single and you’re bound to leave with new food loving friends to bring more happiness into the new year.

Meet star chef Jefferson Alvarez at Swallow Tail secret supper club for an exclusive latin pop-up dinner featuring fall matsutake mushrooms, duck and halibut. Chef Jefferson, originally from Venezuela, is a travelling master chef offering haute cuisine menus to private clients around the world. His meticulously prepared dishes are an electrifying fusion of local BC ingredients and Latin cuisine. This one time only unforgettable menu leans heavily on Peruvian style dishes for inspiration.

Our ever-popular “Wild Edible Identification Trips” are easy forest walking trips with an expert myco-guide through the forest to identify whatever we find and they book up fast!

Meet celebrity chef and our beloved judge on TV’s “The Great Canadian Bake Off”, Chef Bruno Feldeisen at his pop-up dinner in Vancouver, he’s been crafting a seafood lover’s menu to serve in a secret garden in the city. SOLD OUT

Come for dinner under the magnolia tree at Swallow Tail secret supper club.  A dinner for meat lovers!

Sri Lankan food meets wild BC ingredients with chef Thoshan (Good Thief) cooking heartfelt recipes from his homeland in Vancouver on July 20th only (July 19 SOLD OUT)

Learn about wild edible & medicinal plants of coastal BC with indigenous herbalist LoriAnn Bird

Join us at the Swallow Tail secret supper club for a pop-up dinner celebrating spring mushroom foraging with a harvest of fire morels.

A chance to forage with Chef Robin exploring the delicious bounty of the sea this summer. Kelp forms the backbone of so many culinary dishes from dashi broth to snacks and spice mixes that add a salty umami punch to your food.

Learn how to hand harvest wild sea urchins with Chef Robin Kort on Galiano Island this summer!  The fresh roe is exquisite, chef likes to call it “the Parmesan of the sea”!

Michelin starred Chef Bruno Feldeisen from TV’s “The Great Canadian Bake Off” creates a 6 course French themed Valentine’s Day dinner at the Swallow Tail secret Supper Club.  One day ONLY Feb 16th!

Menu by star chefs Bruno Feldeisen + Chelseah Compton | Secret Location

SOLD OUT! Wild truffles are some of the most expensive and sought after ingredients in the world, this is your chance to try Michelin starred Chef Bruno Feldeisen’s spin on a lavish four course truffle dinner.  Celebrate the holidays with friends dining at the long table, we’ll taste both BC and European truffles at the Swallow Tail secret supper club.

Guest chef Tushar Tondvalkar winner of Chef vs Wild (on Hulu) collaborates with the Swallow Tail foraging team to create a 7 course pop-up restaurant. March 8 +9 ONLY! Limited seating.

You are invited to the Swallow Tail secret garden in Mount Pleasant to dine on the most expensive mushroom in the world.

Star chefs John Bishop, Bruno Feldeisen + Robin Kort collaborate to create a late summer inspired five course dinner in Swallow Tail’s secret garden.

Wild Pacific Northwest ingredients meets fine Indian cuisine by TV’s Chef VS Wild winner Chef Tushar Tondvalkar with foraged ingredients by Chef Robin Kort . ONLY March 8 + 9th! Limited Seating

Star Chef Tushar Tondvalkar collaborates with Swallow Tail!  We’ll forage and he’ll cook for a pop-up fine dining style Indian 5 course served in the garden at the secret supper club.

You’re invited to Chef Robin’s home kitchen for dinner.  Chefs Bruno Feldeisen + Brent Thornton (Good Thief/St.Lawernce) are creating a wild spring inspired six course dinner at Swallow Tail’s underground supper club. Wild stinging nettle, mugolio pine cone syrup, labrador tea are just a few of the foraged delicacies you’ll get to taste. One date ONLY Apr 13th

You are invited to the Swallow Tail secret garden in Mount Pleasant for casual summer dinner featuring BC crab

Chef Chelseah Compton, our Filipino-Canadian guest chef, is over the moon that she finally gets to create an 8 course menu for people that love the zing of a spicy dish. Dishes will be medium spice level with extra chilies for the dragons out there.

Join Chef Chelseah Compton & Kate Martin (Acorn Restaurant) for an eight course feast celebrating wild ingredients. Chefs will create delicious dishes featuring lovely fresh and fermented wild ingredients from the Pacific Northwest.

Chef Robin’s handy waterproof pocket guide to foraging on the Pacific Northwest coast introduces novice foragers to 36 edible species found along our shorelines.

Long-time West Coast forager and the chef behind the popular Swallow Tail Supper Club, Robin Kort’s approach to cooking is a blend of simplicity and experimentation. Showcasing foraged ingredients like wild mushrooms, seaweed, fish and molluscs, flowers and evergreen tips, she brings together 40 recipes to inspire forays into tide and woods and a sense of adventure in the kitchen.

Join Star Chefs Chelseah Compton & Bruno Feldeisen for a unique 8-course winter dinner at Swallow Tail Supper Club, Jan 13 & 14. BYOB and make friends!

Chefs Robin Kort and Chelseah Compton unite their creative talents to bring you a wild and wonderful holiday dinner with absolutely no turkey on the menu:)  Bring your friends to the longtable to end the year eating well.

Chefs Chelseah Compton & Bruno Feldeisen, our favourite French judge from TV’s ‘The Great Canadian Bake Off’, are creating a fall inspired eight course dinner at Swallow Tail. Chef Chelseah will be cooking with some of her hand harvested wild ingredients from her time cooking in Alaska this summer.

Learn about plants with one of BC’s most wonderful teachers! This class will focus on how to safely identify wild medicinal and edible plants and how to make them into beautiful herbal medicines and food.

Join Chefs Chelseah Compton & Bruno Feldeisen (Great Canadian Bake Off Judge/James Beard Award) for an eight course feast celebrating the land and sea. Chefs will create delicious dishes featuring inspiring ingredients from the land and sea.

Join us for a fun summer foraging class with Chef Robin Kort and get a gift of a brand spanking new Coastal Forager’s Cookbook or Coastal Forager’s Pocket Guide.

Let’s look for mushrooms! This foray into Malcolm Knapp research forest will focus on how to identify wild mushrooms like porcini, chanterelle, lobster mushrooms, wild oysters or any edibles that we find on our stroll.

Our ever-popular “Wild Edible Identification Trips” are easy forest walking trips with an expert myco-guide through the forest to identify whatever we find and they book up fast!

Join us on a warm summer evening, for wild cocktails in the forest at Malcolm Knapp Research Forest in Maple Ridge, BC

Dynamic duo, Chefs Chelseah Compton & Bruno Feldeisen, our favourite French judge from TV’s ‘The Great Canadian Bake Off’, are creating a spring inspired 8 course dinner at Swallow Tail. An intimate long table style feast where you are invited to the chefs home kitchen to dine, everyone is welcome!

Learn how to ID, harvest & cook morel mushrooms. Join Chef Robin Kort for a mushroom hunting field trip focusing on these special spring mushrooms.

You are invited to come taste Chef Robin Kort’s spin on some classic Spanish delicacies.  The underground supper club is in Mount Pleasant, Vancouver and hosts monthly supper clubs.

Spend a delicious day at the beach with commercial fisherman Ficus Chan (IG @crabbellingham), foraging Chef Robin Kort, local chefs and seafood specialists learning and eating local clams.

The perfect gift for food lovers: a Swallow Tail gift card with a value of your choosing! Any of our one of a kind foraging experiences can be presented as a gift and your guests can pick their date.  Cards can be used on any of our foraging classes or pop-up restaurant events.

Chef and hunter Jody Peck & foraging Chef Robin Kort team up on this annual feast. The menu they create is totally unique, a taste of place, of the British Columbia wilderness.

Our annual delicious wild mushroom menu at the Swallow Tail Supper Club this fall by James Beard award winning Chef Bruno Feldeisen & Chelseah Compton. Try wild mushrooms you may have never had before from cauliflower mushroom to lobster mushrooms, chaga and chanterelles.

Book our private chef team for a catered event or our guides for mushroom hunting, crabbing or spring foraging tour.

Join Swallow Tail’s “Outstanding in the Forest” for cocktails, foraging class, and dinner under the stars with Chef Robin Kort. Book your experience today!

Let’s find some mushrooms! Join Swallow Tail Culinary Adventures for a two hour foray focused on how to identify wild mushrooms like porcini, chanterelle, lobster mushrooms, wild oysters and more. Location shifts depending on the season North Shore to lower elevation sites within a 40 minute drive from Vancouver. Book online!

Join us for a hot seafood lunch at the seashore with foraging Chef Robin Kort to learn about seafoods you can harvest from the ocean without a boat.

Get a foodie perspective on shoots leaves and edible trees. Learn how to identify wild foods in Vancouver with Swallow Tail Culinary Adventures!