The West Coast in Every Bite

Swallow Tail Vancouver is not a restaurant, nor a school in the usual sense. It is an invitation to experience forest and sea as sources of knowledge and nourishment. Founded by multi-talented chef, sommelier, author, and forager Robin Kort, it brings together a deep reverence for place with refined flavour. Raised on the Pacific coast, Kort learned to gather and prepare hyper-local ingredients such as wild mushrooms, edible greens, and seaweed in her youth and further refined her skills as she became the talent she is today. Her early lessons came from her mother and grandmother, and were later shaped by travels through Italy, Spain, and Japan.

Pop‑Up Dinners in the Wild

The dining arm of Swallow Tail Vancouver centers on intimate, immersive pop‑up experiences. These events unfold in carefully chosen secret locations such as forest clearings and private gardens. Each dinner matches the particular moment in the season and every ingredient tells a story of time and place. In spring, that might mean birch‑smoked seaweeds or miner’s lettuce. In autumn, chanterelles arrive sautéed in butter or folded into silky purées.

Collaborations with chefs from Vancouver’s most respected kitchens are common. Kort has hosted dinners notably alongside Andrea Carlson of Burdock & Co and Hawksworth Restaurant. One recent notable dinner was her five‑course collaboration with Burdock & Co featuring warm Japanese eggplant with spring porcini cornbread and lamp crepinette with pommes fondant, sea urchin and an aus jus scented with conifer and prince mushrooms. Each dish is a fleeting tribute to wild abundance.

A lucky diner noted – “The setting was beautiful, beside a stunning lake. The menu was out of this world! I couldn’t answer the question about which dish was my favourite. Everything was unique, delicious and beautiful!” – Elena Burch via Google.

Foraging as Education and Connection

Swallow Tail also offers programs for those who wish to understand the landscape more intimately. In‑person foraging field trips guide small groups through the forests and coastlines around Vancouver. Guests learn to identify local mushrooms, medicinal plants, edible greens, and coastal seaweed, with safety and sustainability taught at every step. Kort encourages seasonal practice and insists on leaving enough for the birds, insects, and animals that rely on the same habitats.

One guest described the feeling of discovery like this:

“I booked a private mushroom foraging tour with friends to celebrate a birthday. It was great! Our guide, Mendel, was super well-informed and clearly passionate about the topic. I felt like we learned a lot and there was not one question that he did not have a thoughtful answer to! Thanks so much! 10/10 recommended!” – Quincy Young via Google

For those unable to attend in person, detailed online courses extend Kort’s knowledge to the virtual classroom. Modules cover urban foraging, survival food, mushroom identification, and ocean edibles. Many participants choose to begin with online learning and then apply it outdoors in the field.

The Seasonal Philosophy Behind the Plate

Every Swallow Tail experience begins with one question: what is abundant and beautiful right now? Kort follows the rhythms of land and sea. Spring brings tender greens, early flowers, and seaweed. Summer offers berries and fish. Autumn delivers roots and mushrooms. Winter reveals briny depth in shellfish and sea creatures. This philosophy results in food that is rooted in its moment and landscape.

Cookbooks and Guides for the Thoughtful Forager

Kort’s philosophy extends into print. The Coastal Forager’s Cookbook gathers recipes that reflect both creativity and restraint. Dishes such as wild herb cannelloni and burdock root congee invite readers to bring the spirit of Swallow Tail Vancouver into their own kitchens. A waterproof pocket guide introduces 36 edible shoreline species, making it a trusted field companion for novice and seasoned foragers alike.

To purchase the books and for information on pop-up dinners and foraging field trips, visit Swallow Tail’s website.

An Experience Both Local and Singular

Despite growing recognition, Swallow Tail Vancouver remains grounded. Experiences are intentionally small, local, and rooted. Media recognition continues to grow, with features in outlets such as the Food Network, The Globe and Mail, and The Telegraph. On TripAdvisor, it ranks among the top experiences in Vancouver.

For those who value precision, seasonality, and deeper connection to land and sea, Swallow Tail offers something rare. Guests leave not only with memories of flavour but with a sharpened sense of place and an appreciation of their connection to it.