Gulliver's World Café offers international cuisine in rural village

After spending years travelling the world consulting for restaurants, Thane Mallory decided to start up his own in a Victorian cottage overlooking the St. John River in Gagetown.

Thane Mallory opened his new restaurant in an old Victorian cottage overlooking the St. John River in Gagetown

Thane Mallory said he spent six weeks at a top French culinary program before setting up his business in Gagetown. (Gulliver's World Cafe/Facebook)

After spending years travelling the world consulting for restaurants, Thane Mallory decided to start up his own in a Victorian cottage overlooking the St. John River in Gagetown.

Gulliver's World Café opened quietly a few months ago and the menu offers a taste of international cuisine in rural New Brunswick.

"The response has been really good. In fact, I was really surprised," Mallory said.

After travelling the world, Saint John native Thane Mallory decided to open a world cuisine restaurant in the Village of Gagetown. 11:08

For most of his career, Mallory worked on the business side of the restaurant industry, advising chains such as Pizza Delight.

When he decided to open up his own business, he spent six weeks in an intensive culinary program in Lyon, France.

Along with being instructed by top French chefs, he also learned the importance of showcasing food.

That opportunity was formative in allowing him to design a menu that he says offers a taste of world cuisine, while using ingredients from Canada.

Mallory said the small menu is by design and it is constantly changing. So far, his customers have responded well to the upstart restaurant.

"We set it up so the restaurant is scalable. We have gone to reservations only during the off season, so that when customers do come they are getting super fresh product," he said.

The restaurant is just the latest incarnation for the Victorian cottage. It has also spent time as a wagon wheel repair shop, a Pentecostal church and a fish and chip eatery.

Mallory said the building needed a tremendous amount of work to bring it up to code, but also to create an atmosphere that embraced its new life.

Another challenge for Mallory was to install a commercial kitchen in the heritage building. He said he had to be very economical with the space.

The chef said the kitchen is more of a "cockpit." 

But he said he also designed the kitchen to have a 5:1 ratio of fridges to freezers, which he said ensures his customers are getting meals prepared with fresh ingredients.


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