My name is Lucy Morrow, I grew up on a self sustaining farm, in a fishing town, in rural Nova Scotia. Growing up on the farm, we ate baked beans and fresh bread, raised our own pigs to slaughter (only one off kilter memory of watching a piece of a pig we raised going through a grinder), and eat. I was fortunate enough to have a farm to table connection with food from a young age. I believe this is where my drive for cooking comes from, paired with a life of competitive sports. After I graduated from The Culinary Institute of Canada in 2014, I really found my place in the kitchen, being part of a team again as we all work towards the same goal. At Terre Rouge we are fuelled by fresh, local food, and close connections with our suppliers.
“We are so humbled to have luxury of access to some of the freshest, high quality seafood available in the country”
~ Chef Lucy Morrow