Casual, comfortable and affordable, Chef Chris Whittaker’s Forage celebrates all things BC. Forage loves working to create community. Whether it’s a West End cause or part of the burgeoning movement committed to farm to table fare. Forage is there.


Forage Restaurant meat draw
Hair of the Dog Hour

Make some bad decisions last night? Suffering this morning?
Want to feel better fast?

Eat, drink & be hairy!

When: Saturdays and Sundays 9:00 am – 10:00 am

What: Classic Benny & either a Caesar, Mimosa or draft of Craft - $12

Want to join the Forage team? Apply now!

About Us

About Chef Whittaker

Chef Chris Whittaker is fast becoming a well-known name in Vancouver, and not just in culinary circles. Whittaker is the force behind Forage, a vibrant addition to Vancouver's West End dining scene. With his guidance, Forage has become the pioneer restaurant for responsible management through zero waste efforts, reduction of energy consumption and support of our local communities, from farmers to fishers, and everything in between. Forage supports Ocean Wise and Whittaker is a double gold medal winner at their annual Chowder Chowdown.

Want to know more about the opening of Forage and its partnership with BC Hydro and Live Smart BC? Go to

We are open...

For breakfast:

Mon-Fri 6:30-10am

Sat/Sun 7-10am

For brunch:

Sat/Sun 10-2pm

For dinner:

Daily 5pm-close

Ocean Wise
Chef Chris Whittaker

Why the Environmental Farm Plan matters to Chef Chris Whittaker

Forage connects diners to local fishers, foragers and farmers. We also bring you the best in local craft distilleries, breweries and wineries. Our service is designed for sharing many plates family style. So choose as many as you like, share some delicious food, and enjoy the best of what BC has to offer.


Forage finds it all, from eggs to pastry and the in-between bits. Sourced locally, the best way to start the day!


Lively and lovely, brunch at Forage offers bubble by the glass, brioche French Toast to Eggs and Sausage or fruit for lighter fare. Not to be missed.


From light snacks, mains and dessert, Forage dinner is all about local. Share with friends and family or grab a seat at the bar and enjoy the best of Vancouver, inside and out.


Tap into the bar at Forage. 10 beers, 8 wines on tap, a beverage program that features house made cocktails with local fruit and a wine list with the best of BC, from sparkling to ice wine, there is something for all tastes and palates.


Picture Gallery

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Pacific Northwest Greenery
Nathan Gelderman
Hannah Brook Farm
Hannah Brook Farm
Hannah Brook Farm
Forage Vancouver
Vancouver Farmers Market
Forage Restaurant
Listel Hotel
Forage Restaurant Robson Street
Vancouver Farmers Market
Forage Restaurant
Listel Hotel
Forage Vancouver
Vancouver Farmers Market
Forage Vancouver
Listel Hotel
Chef Whittaker

Forage Catering

From formal galas to corporate meetings or a casual picnic or BBQ, Forage caters events that range in size from 10 to 2000. Our staff are genius at pulling together all of the components of your important event – the perfect blend of delicious food, seamless service and a pitch perfect atmosphere.

When you choose Forage Outside as your caterer you are selecting the services of one of the city’s most innovative and celebrated chefs and a team of event catering professionals. Here is what we can help you with –

  • · Drafting action plans and a budget
  • · Designing a custom menu
  • · Selecting a venue
  • · Handling audio-visual, décor & floral
  • · Coordinating the rental of equipment, table wares, glasses, tables and chairs, linens, tenting and more
  • · Selecting and booking the entertainment
  • · Selecting and purchasing wines and other beverages
  • · Professional catering service staff

Forage Catering

  • While Chef Chris Whittaker custom designs menus based on each event we cater, we have created a variety of sample menus for cocktail and dinner receptions. We also feature a wide selection of corporate delivery menus for in-office meetings and smaller events.

    Please visit to view our sample menus or contact Catering Manager Allison Westbridge at or 604-661-1416 for information on catering your event.

Forage, home of the city’s most innovative kitchen… —Jurgen Gothe

Our Suppliers

covert farms BC

Covert Farms Family Estate

This beautiful family farm sits on 650 acres at the foot of McIntyre Bluff, an iconic Okanagan landmark. Gene Covert and his family have been cultivating on this land for 4 generations. Everything they grow; from wine grapes to produce, is grown with love & respect for the land. The Covert family supplies Forage with wine & produce from their Salmon Safe farm.

Wayward Distillery

Wayward Distillation

These folks really know how to do craft spirits. They’ve been distilling mead based spirits for only a few years at their artisan craft distillery in the heart of the Comox Valley, and they’ve already won our hearts. (and some big-time awards along the way!) We have almost every spirit they make at Forage, which are always small batch and made with genuine care for the ingredients. Their mandate is to have fun while making sure to keep bees an important part of BC’s burgeoning distillery culture.

pacific provider

Pacific Provider

Between late spring and early fall each year, Rick Burns and his boat - Pacific Provider - travel through the cold, clean waters around the Queen Charlotte Islands in search of the best catch, using only the most sustainable fishing methods. This means trolling with a barbless hook and line designed specifically for salmon, eliminating the risk of endangering other fish, birds, marine mammals and damaging the ocean floor. He knows where each and every fish he catches come from, and he works one on one with select Chefs in the city. Rick Burns is simply a legend.

Contact Us

Contact us at Forage

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Forage is located in the beautiful Listel Hotel at the corner of Robson and Jervis in Vancouver, BC.

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1300 Robson Street
Vancouver, BC V6E 1C5
(604) 661-1400

For reservations, general inquiries, groups or booking information please email Matthew Presidente, Restaurant Manager at

For Media inquiries please email Margot Baloro at