The Farmer and The Fisher opens

Owners want to create a fun atmosphere for locals at new Stanley Bridge restaurant

STANLEY BRIDGE — Jeff Noye admits opening a new restaurant during a pandemic may not be conventional.

But Noye and his co-owners, William MacLean and Damien Enman, are not deterred. The trio, who coown Valley Pearl Oysters in Tyne Valley, have added a new eatery to their portfolio.

The Farmer and The Fisher is located at the former Sutherland’s Restaurant at the Stanley Bridge Resort.

“The owner of the resort, Paul Christensen, reached out to us and liked what we were doing in the Valley and thought it would be a good fit for here,” said Noye. “We just couldn’t turn it down and said, ‘Let’s go for it.’”

Noye said The Farmer and The Fisher name was born during an owners’ discussion of what they like to cook. The menu will feature plenty of seafood, a variety of meat, gluten-free options along with lots of P.E.I. craft beer.

“We thought instead of using the surf and turf term, go with The Farmer and The Fisher,” said Noye, who handles the general manager’s duties.

The restaurant opened for the first time Thursday. Noye explained it is currently open on Thursdays, Fridays, Saturdays and Sundays and closed on Mondays, Tuesdays and Wednesdays. He said the hours and days of operation are subject to change as summer approaches.

The Farmer and The Fisher will be open until at least October. Noye said the owners plan to evaluate things at that time but did not rule out staying open later.

“It’s exciting,” said MacLean, a chef at both The Farmer and The Fisher and Valley Pearl. “Last year, we ran the Pearl for a year, and it was very successful, so we decided to branch out.

“I was executive chef (at Sutherland’s Restaurant) for three years. I was with the boys, and we said, ‘Let’s put a partnership together, run two spots and make them both successful.’ That way, we can hire a lot of people.”

The owners said the goal of The Farmer and The Fisher is to provide customers with delicious food in a fun atmosphere. Noye said the restaurant serves all local products.

“We want the locals to come and enjoy it, and for this to become their spot,” said Noye.

MacLean feels the menu will help to achieve that goal. He added prices are very reasonable and not overpriced.

“It will be some homecooked meals, some mac and cheese, potato pie,” said MacLean, who has 20 years of experience as a chef after graduating from the Culinary Institute of Canada in Charlottetown. “We are doing a lot of outdoor smoking on applewood. We do briskets, ribs and pork belly.

“There will be homemade food such as Caesar dressing, desserts, bread pudding with a whiskey butter sauce.”

Currently, the two restaurants employ 15 people. Noye expects that number to grow to 20 in the summer.

Noye said the key to a successful operation is happy, efficient staff and everyone working together.

“We are all the same cog in the wheel,” said Noye.