DOWN IN THE LC
A modern-day brewpub and BBQ joint, Liberty Commons honours the history and hustle of the ‘hood, and celebrates the union of good food and good beer in good company. As Oliver & Bonacini and Big Rock Brewery team up here, mad chefs meet mad hops, and invite you to feast on a true food and brew collaboration in a beauty of a space. A pitcher perfect marriage!
BOLD FOOD & COLD BREWS
Hot and fresh out the kitchen, our crew is rolling out comfort food and BBQ at its finest. Dig into classic pub fares like old school poutine, fish and chips, and fat juicy burgers. Working on the bod? No sweat, we’ve got fresh salads and lighter bites to keep you fueled. For those looking to get sauced, chef’s got plenty of wood in that smoker, serving up Southern-inspired BBQ with all the fixin’s.
All that food talk got you thirsty? Satisfy your sudsy cravings with signature, seasonal and experimental Big Rock Brewery beers, brewed using top-quality ingredients and craft techniques. We believe in craft for all, so don’t be shy, tell us what you like (or don’t like) and we will find that dream brew for you.
MEET THE CREW
Chef de Cuisine
Born and raised in the small seaside town of Weymouth, England, Ryan Lister grew up watching his dad brew beer out in the shed, often daydreaming about opening a pub with his wife. Now, Chef Ryan is enthusiastically living out that dream, leading the kitchen brigade at Liberty Commons at Big Rock Brewery.
Chef Ryan arrives to Liberty Commons with experience cooking in celebrated restaurants across the U.K., including four-star hotel 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. He quickly fell in love with his new home and Chef John’s contemporary Canadian cuisine.
Despite his extensive fine dining background, Chef Ryan loves nothing more than good old fashioned pub food and a pint. Inspired by his own childhood favourites, British classics, and elevated comfort food, Chef Ryan’s menu at Liberty Commons is centered on being familiar, imaginative and, most of all, fun.
Corporate Executive Chef
One of Canada’s most highly revered and respected chefs, Anthony Walsh is the Corporate Executive Chef of Oliver & Bonacini Hospitality. In this role, Chef Anthony oversees the culinary direction of all properties in the diverse O&B portfolio, including the restaurants, the event spaces and the catering arm.
Prior to his appointment to O&B’s Corporate Executive Chef, Chef Anthony served as Executive Chef for the iconic Canadian restaurant Canoe. There, his leadership, unrivaled culinary craftsmanship and visionary sense for haute Canadian cuisine played a vital role in the restaurant’s meteoric ascent on the country’s fine dining scene.
Over the course of his career, Chef Anthony has won critical acclaim by national and international media and has received numerous awards, including gold medals from Taste of Canada, Black Box, Salon Culinaire and the Ontario Hostelry Institute. Deemed a ‘culinary titan’ by Chef Michael Bonacini, Chef Anthony continues to inspire and influence media, foodies, and the culinary world alike.
District Executive Chef
In his role as Executive District Chef, John Horne oversees the culinary direction at Canoe, Auberge du Pommier, Jump, and Liberty Commons, where he incorporates his passion for refined flavours, seasonal ingredients and explosive presentation.
With experience at Michelin-starred restaurants such as L’Escargot, The Square and the Orrery under his belt, John honed his classic French techniques for seven years as the Senior Sous Chef of Auberge du Pommier, one of Toronto’s most celebrated French restaurants. With his love of learning always in gear, Chef John returned to Europe to work at Crillon le Brave.
Respected for his dedication to Canadian cuisine, he has collaborated with those who share his philosophy – Martin Picard (Au Pied de Cochon), Jeremy Charles (Raymonds) and Société-Orignal (foraging specialist). In 2011, John was named the Nine of Dine winner at the Gourmet Food and Wine Expo. In 2012, he was the only chef from outside of Montréal asked to participate in the international Omnivore World Tour to represent Canadian “Young Cuisine” for the first event held in Canada.
Chef John proved his culinary prowess, taking home the gold award at the 2014 Gold Medal Plates competition after going head-to-head with nine of Toronto’s finest culinary masters at the prestigious culinary event.
CONNOR K. PATRICK
Connor joined Big Rock over 10 years ago, and quickly made an impression. The talented football player, who suffered a career-ending injury during his CFL draft year, was seeking a great new passion. Adventures through Europe introduced him to the fascinating and vast world of beer. And he was hooked.
Over the last 10 years, CKP has worked his way up through Big Rock’s brewing program, putting in his first two years learning the ropes in brewing, four years in filtration, two years in quality control, and then back to brewing as a lead hand.
Along with his mentor training under the direction of Brewmaster Paul for over 10 years, Connor has also earned a Power Engineering Diploma from SAIT, a Diploma of Brewing from the Institute of Brewing and Distilling, and the Concise Course in Brewing Technology from the Siebel Institute of Technology in Chicago.
Going from Big Rock’s main brewhouse in Calgary to a considerably smaller one in Etobicoke, Ontario in 2016, CKP enters a new chapter in his brewing career. A mad scientist of sorts when it comes to innovating new recipes, he’ll tell you he’s been dreaming up new flavour combinations that he’s been itching to try for years. And now, he’s got a shiny new brewery… all to himself!.