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THE MILL STREET KITCHEN

Our Story

How a chef from Montreal fell in love with Nova Scotia farms

Chef Marc Leblanc cooking

Chef Marc Leblanc

Marc Leblanc grew up in his grandmother's kitchen in Montreal's Plateau neighbourhood, where Sunday dinner was a non-negotiable three-hour affair. He trained at ITHQ, cooked at restaurants in Montreal and New York, and spent three years at a Michelin-starred kitchen in Lyon.

Then in 2019, on a vacation to Nova Scotia, he drove through the Annapolis Valley, stopped at a roadside farm stand, and bought a basket of strawberries that changed his plans.

"I'd spent years cooking with imported ingredients flown halfway around the world. These strawberries were picked that morning, three fields over. They tasted like what food is supposed to taste like."

He moved to Windsor in 2020, opened The Mill Street Kitchen in a converted 1890s grain mill, and hasn't looked back.

Where Our Food Comes From

We source from 12 farms and producers within 50 km of our kitchen.

Rankin Farms

Beef & Pork

Grass-fed beef and heritage pork from Falmouth, 15 minutes away.

Fox Hill Farm

Greens & Vegetables

Organic greens, herbs, and seasonal vegetables from a family farm in Newport.

Bay of Fundy Fisheries

Seafood

Lobster, scallops, haddock, and salmon — caught fresh and delivered daily.

Gaspereau Valley Creamery

Dairy & Cheese

Artisan cheeses, cream, and butter from the Valley.

Stonebrook Family Farm

Berries & Produce

U-pick berries and seasonal produce from our neighbours in Upper Vaughan.

Windsor Bread Co.

Bakery

Sourdough, brioche buns, and pastry — baked fresh every morning.

When we say 'local,' we mean it. If we can't source it from Nova Scotia, we tell you where it comes from.

The Team

The Mill Street Kitchen Team

The Mill Street Kitchen is a small team — Marc in the kitchen, his partner Sophie running the front of house, and a crew of four who share Marc's obsession with doing things properly. We're not a big operation, and that's the point. When you eat here, you're eating food that was prepped by hand, cooked to order, and served by someone who knows what's on your plate and where it came from.