Great cooking starts long before the fire—with the people who grow what we serve.

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Blue Goose Farm is part of that story at Prime Seafood Palace.

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At PSP, every ingredient begins with intention. The vegetables that shape our menus are sourced with the same care and attention we bring to every plate, and much of that produce comes from Blue Goose Farm—a regenerative farm founded by Toronto chefs Matty Matheson and Keenan McVey with a shared vision of growing exceptional ingredients for local restaurants.

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Built from a chef's perspective, Blue Goose focuses on flavour above all else. The farm cultivates heirloom varieties, specialty vegetables, and unique crops chosen for their character, seasonality, and ability to inspire thoughtful cooking. Using no-till farming practices and a human-scale approach, Blue Goose prioritizes healthy soil, biodiversity, and regenerative agriculture, producing vegetables that are vibrant, resilient, and deeply connected to the land they come from.

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That philosophy mirrors our own. At Prime Seafood Palace, we believe the best dishes begin with exceptional ingredients, handled with restraint and respect. Rather than overcomplicate what's already remarkable, we let the quality of the produce guide the menu, allowing each season to shape the flavours that arrive on your plate.

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Our partnership with Blue Goose Farm allows us to celebrate the richness of Ontario's growing season while supporting a food system rooted in sustainability, craftsmanship, and community. It also strengthens the relationship between farmer and chef—bringing us closer to the source of every ingredient and ensuring each harvest is showcased at its absolute peak.

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For us, working with Blue Goose is about more than sourcing produce. It's about investing in the people, practices, and partnerships that make extraordinary cooking possible. Every harvest reflects a shared commitment to quality, seasonality, and the belief that the best meals begin long before they reach the kitchen.