Slaymaker & Nichols Gastro House and the Blue Mussel Cafe
Jamie Power
Jamie Power, executive chef at Slaymaker and Nichols and the Blue Mussel Cafe, has been using the service since October. He had been sourcing local produce from a number of different farmers and said he appreciates the new convenience. “It can be a bit tedious, by times. You’re contacting three or four different people to get different products in,” he said. Not only is using the service easier, it’s also allowing Power to discover new products. “Syrups and honeys and grains that really I probably wouldn’t have even known were local until I accessed this site,” he said. Kevin Yarr CBC