FARM-TO-TABLE COOKING & CRAFT BEER
Honouring the history and hustle of the city, Liberty Commons is a modern-day Canadian brewpub. Oliver & Bonacini and Big Rock Brewery have teamed up to celebrate the union of good food and good beer—all in good company.
From tasty bar snacks to proper pub grub, we’re serving up comfort food at its finest. Scotch eggs, chicken wings and cottage pie are mainstays for meat lovers, while vegetarians can dig into 12-vegetable chili, mushroom mac and cheese, and a colourful array of seasonal salads chock-full of local produce. For those looking to get sauced, LC’s smoker is rolling out super tender Penokean Hills brisket, racks of baby back ribs, housemade sausages and more.
Our thirst for innovation and collaboration has resulted in a frothy lineup of signature, seasonal and experimental Big Rock Brewery beers, brewed using top-quality ingredients and craft techniques. Whether you fancy a crisp, lightly hopped kolsch or a rustic, spicy saison, we encourage you to tell us what you like (or don’t like) and we will find that dream brew for you.
MEET THE CREW
District Executive Chef
Born and raised in the small seaside town of Weymouth, Dorset, in England, Ryan Lister grew up a proud Southerner who nourished himself with proper home-cooked food. Between his grandma’s stew and dumplings, his nan’s Sunday roast, and his mum’s rice pudding, he could never get enough of the convivial family huddles around a table of delicious, love-laden food. The joy and warmth that envelop him through those memories, together with the unrelenting support of his family, drive his passion today as he leads the kitchen brigades at Liberty Commons at Big Rock Brewery and The Rabbit Hole.
Long before his arrival in Canada, Chef Ryan molded the foundations of his culinary identity in the kitchens of celebrated restaurants across the U.K. — including four-star hotels like Moonfleet Manor and The Swan at Streatley, the award-winning Chez Roux at Greywalls Hotel, and The Bingham under Michelin-starred chef Shay Cooper. In 2013, Chef Ryan made the leap to Toronto, landing a Sous Chef position at Canoe Restaurant & Bar under Executive Chef John Horne, whose mentorship illuminated the path he wanted to pursue as a chef. He quickly fell in love with his new home and with Chef John’s contemporary Canadian cuisine.
Having grown up watching his dad brew beer out in the shed, where he often daydreamed about opening a pub with his wife, opening Liberty Commons as the Chef de Cuisine in 2017 was a literal dream come true. Inspired by his own childhood favourites, British classics, and elevated comfort food, Chef Ryan’s good old-fashioned pub fare centered on being familiar, imaginative, fun, and best served with a cold pint.
In 2020, Chef Ryan turned his penchant for pies into the Common Pie Shop. Nestled within Liberty Commons kitchen, the fledgling pastry commissary dreamed up an assortment of artisanal pies — from sausage rolls to Cornish pasties to game pies. The following year saw exponential professional growth as the now District Executive Chef opened The Rabbit Hole, a whimsical and unapologetically British gastropub, and the rebranded Sap Canadian Comfort Food, where he merges his training at Canoe with the mosaic of culinary backgrounds that defines Canadian cuisine.
Throughout his career, the insurmountable value Chef Ryan places on local, seasonal, sustainable and regenerative ingredients has remained at the forefront of his day-to-day operations. As an ambassador of 100km Foods and a close friend of Tamarack Farms, he is inspired every day to support and uplift smart Canadian agriculture.