Sophie Fenlon, Executive Chef at Vis a Vis Bouchon Bar and the Penny Farthing Public House. (Don Denton/Boulevard Magazine)

Meet Sophie Fenlon, Executive Chef

Try her food at Victoria’s Vis À Vis bouchon Bar and the Penny Farthing Pub

  • Aug. 23, 2018 11:00 a.m.

Quick Facts:

• Born in Stroud, England — a small town in the Cotswolds — and moved around around a lot as a child, eventually settling in Canada.

• Trained at Vancouver Culinary Institute, and apprenticed for three years under Chef Lee Parsons at the Wedgewood Hotel in Vancouver.

• Nearly two years at Vis à Vis and Penny Farthing.

• Before that: “After completing my Red Seal, I moved to London, England where I worked at the Ritz, and most memorably, Trinity Restaurant in Clapham. Coming to Victoria I tried to find what to do next. I worked at OLO (back when it was called Ulla), Wild Mountain and even tried building my own business of in-home dining called Duet Dinners. Eventually I decided it was time to take a big step, and challenge myself. So here I am.”

1. What are you best known for as a chef?

I move fast. I’m loud. I sing — a lot.

2. What are the 10 or so most important ingredients in your pantry?

My top 10 thing to always have on hand, and which I believe are the basic ingredients to almost all well-balanced dishes are: butter, kosher salt, lemons, fresh herbs, chicken bones, onions, garlic, brown sugar, olive oil and sherry vinegar.

3. Favourite dish to cook and eat on a warm, FALL day?

A big pot of mussels and spot prawns, with ridiculously crusty bread and way too much butter.

4. What’s your go-to item when sampling other chefs’ fare?

When I dine out I usually go for anything I can share; therefore, I can try more things on the menu. I love quality in food, so I do tend to seek out restaurants that are trying to bring more business to the local farms here on the island.

5. Hobbies?

I really like to incorporate as much music as possible into my free time. On top of that, I enjoy the time I have with friends and family, and my most valued hobby — the art of conversations.

6. Can you share an easy, seasonal recipe for a quick bite in the fall?

Roasted Squash Bruschetta with Goat Cheese

  • 1 squash of choice
  • white pepper to taste
  • 1 shallot, brunoise
  • a few basil leaves – cut
  • 1 tsp sherry vinegar chiffonade
  • 1 tbsp olive oil
  • a few pieces of your favourite crusty bread cut into crostinis
  • 1 tsp brown sugar
  • 1/2 tsp kosher salt
  • 1 garlic clove, minced
  • quality goat cheese

Roast the squash pieces in a splash of olive oil and salt until golden and soft. Let cool to room temperature and mix with the shallots, vinegar, sugar, garlic, salt, pepper, oil and basil. Spread the goat cheese on your crostini, and top with the squash mixture.

– Story by Susan Lundy

Like us on Facebook and follow us on Instagram.

Just Posted

Eighty athletes compete at Biathlon BC Cup race in Quesnel

Two-day event at Hallis Lake features beginners, national-calibre racers and recreational athletes

Column: This and that for seniors in Quesnel

Regular Observer columnist Ruth Scoullar writes about what’s happening and shares some good advice

Forestry Hockey League Highlights: Week 17

Bear Communications and Fraser River GM notch key wins

British Columbia Rodeo Association releases tentative 2019 schedule

The BCRA season opens with the Williams Lake Indoor Rodeo April 26-28, comes to Quesnel July 19-21

Quesnel Women’s Resource Centre wins $500 for Deeds Well Done

There were 28 nominations to the campaign in Quesnel

UPDATE: B.C. legislature managers accused of excessive travel, personal expense claims

Clerk Craig James, security chief Gary Lenz call allegations ‘completely false’

B.C. man fined $10,000 after leaving moose to suffer before death

Surrey man was convicted last week on three Wildlife Act charges

‘Blue Monday’ isn’t real, but depression can be

CMHA encourages people to prioritize their mental health

Anti-pipeline group wants NEB to consider impact of emissions, climate change

Stand.earth filed NEB motion asking to apply same standard to the project as it did with Energy East pipeline

Parole granted for drunk driver who killed B.C. RCMP officer

Kenneth Jacob Fenton will be able to attend alcohol abuse treatment, nearly three years after crash that killed Const. Sarah Beckett

B.C. man charged in 2014 snake venom death of toddler

Henry Thomas was taking care of the North Vancouver girl the day before she died

B.C.’s largest public-sector union wants inquiry into money laundering, drugs

Union officials say Premier John Horgan and Attorney General David Eby have not ruled out the possibility of a public inquiry

Teen in confrontation with Native American: I didn’t provoke

Nick Sandmann of Covington Catholic High School said he was trying to defuse the situation

Cariboo man pleads guilty to second degree murder in death of former girlfriend

Michael Martel admits to violent attack on Vesna Dumpstrey-Soos in 100 Mile House

Most Read