“There are a few people who have really influenced me: my grandmother, because she was always in the kitchen, cooking in her “pinny;” Marco Pierre White, because he’s just a naturally gifted and innovative chef, even when he was so young when he started his restaurant; and really, just anybody who is dedicated to the craft, putting in their heart and soul into cooking inspires me.” – Chef Neil McCue.
Calgary, AB (July 19, 2017) – Have you seen the baked potato man? Though street food culture in Britain is very different from that of North America, street vendors have long been selling whelks seaside, baked potato and roasted chestnuts on the streets of London.
Here and now, Chef Neil McCue, known for his thoughtful and elegant composed dishes, is offering a variety of casual street-food-inspired dishes in an all new menu format at Whitehall. The new menu will feature more shareable options (in both small and large plates), while continuing to show Chef McCue’s dedication to seasonal ingredients, mastery of seafood, and innovative desserts that regulars have come to know and love.
In addition to the more approachable format, the new menu will include many more vegetable-focused dishes that make the most of seasonal bounties. Expect dishes like summer lettuces with charred romaine cream and smoked feta, as well as peas and toast in the form of pea guacamole and Mangalitsa pork lardo.
“The menu is based on my personal philosophy of using seasonal Canadian ingredients to make dishes that demonstrate my past and present,” McCue explains. “In terms of vegetable dishes, we have a one-, two-, or three-step approach to always make the core ingredient shine.”
It’s not only the food that will get a face-lift. The wine list will also get an overhaul to feature more Canadian wineries and reflect chef McCue’s belief in showcasing local products and makers.
“We’re revamping our wine list to support the vast and growing Canadian wine regions. It’s about supporting Canada. We want to keep pushing to represent wines from all regions.”
“There’s a British influence to McCue’s modern European menu, but it’s made with Canadian ingredients, from bison tartare with caviar to the must-try double-baked cheese soufflé with Le 1608 cheese from Laiterie Charlevoix in Quebec.” – Vawn Himmelsbach.
“There’s a balance between the dishes of his heritage, those of his childhood, and McCue’s expertise in fine dining. The plates are beautiful yet approachable and reflect his ethos that simple ingredients prepared well make for the best meals.” – Gwendolyn Richards
“The British invasion in Calgary’s restaurant industry has been a very welcome one. “From the time it opened, Whitehall has hit it out of the park with consistently delicious food that feels fancy and comforting at the same time,” says Elizabeth Chorney-Booth.
“If you make it to Whitehall in the historic De Waal Block in Calgary’s Bridgeland district, you’re in for a treat with Michelin-star-accruing chef Neil McCue. Fusing his English roots with Calgary’s local ingredients, McCue’s dishes will make you melt, particularly the soufflé with Le 1608 cheese from Laiterie Charlevoix in Quebec. Finish your meal by imbibing in the uber-English Winston’s Cigar cocktail, a silky mix of Maker’s Mark bourbon, Laphroaig whiskey, and bitters.”
Featured in the Calgary Herald May 14, 2016
Read the full story here.
Whitehall’s Churchill Collins Recipe
Method: Combine all ingredients except soda into a shaker tin with ice and stir together. Strain over ice into a double rocks glass. Top with soda and stir again. Garnish with a rosemary sprig.
Method: Bring ingredients to a boil inside a saucepan and then let steep for 24 hours. Strain out ginger and refrigerate syrup.
Method: Combine pear and sugar inside a Ziploc bag and boil the bag in water until the pear is soft. Remove contents from bag and blitz to form a purée.
— Recipes courtesy Neil McCue, Whitehall
April 22, 2016
“The whiteness of the room inspired the name — Whitehall Restaurant — the perfect moniker for McCue’s internationally inspired Modern British cuisine.”
- John Gilchrist for the Calgary HeraldRead full review
“Chef Neil McCue has returned to Canada, and he’s brought a taste of England with him”
- Canada's 100 BestRead full review
“This kind of food is a first for Calgary, and it stands out above the pack almost effortlessly.”
- Dan Clapson for The Globe & MailRead full review
“Fusing his English roots with Calgary’s local ingredients, McCue’s dishes will make you melt, particularly the soufflé with Le 1608 cheese from Laiterie Charlevoix in Quebec.”
- Michaela Trimble for VogueRead full review
“From the time it opened, Whitehall has hit it out of the park with consistently delicious food that feels fancy and comforting at the same time.”
- Elizabeth Chorney-Booth for WHERERead full review
“At Whitehall, you can eat like royalty without having to keep a stiff upper lip. The plates are beautiful yet approachable and reflect his ethos that simple ingredients prepared well make for the best meals.”
- Gwendolyn Richards for AvenueRead full review
“From bison tartare with caviar to the must-try double-baked cheese soufflé with Le 1608 cheese from Laiterie Charlevoix in Quebec.”
- Vawn Himmelsbach for Toronto StarRead full review