Scott Downey combines international experience and respect for Canadian ingredients at The Butternut Tree
With views of the picturesque Legislature Grounds and High Level Bridge, The Butternut Tree has been a special place for a meal since its opening in 2017. Today, it balances its reputation as a fine-dining destination with a welcoming atmosphere for casual visits. โWeโve carved out a unique space,โ says owner Scott Downey. โYou can come here for a six-course tasting menu or just drop in for wine and charcuterie. Itโs about curating an experience for everyone. Itโs still a special occasion restaurant for many people.โ
What has always defined The Butternut Tree is Downeyโs commitment to developing an identity for Canadian food. Downey’s professional journey took him to some of the most renowned restaurants around the globe, including (now-closed) Noma in Denmark which profoundly influenced his philosophy.
โAt Noma, I learned to embrace the idea of cooking with what grows around you,โ Downey says. โRenรฉ Redzepi [chef and co-owner of Noma] once told me that each ingredient is like a letter in the alphabet. The more letters you have, the richer your stories. That idea has stuck with me. Something that really excited me was the exploration of putting Canadian products first, having something from every province and every territory, representing local farmers and their products that they’re growing. There are lots of restaurants in Canada that have a similar focus, and I think it’s really exciting to have so many places in conversation about what defines Canadian cuisine.โ
One of the dishes served at The Butternut Tree that Dowey thinks is most emblematic of Canadian cuisine, is a reimagining of beer-can chicken in cabbage form. Cabbage is steamed with beer, roasted, and served with caramelized whey, roasted hazelnuts and ricotta. โIt looks like a nest of noodles but carries the richness and smokiness you wouldnโt expect from a cabbage,โ Downey says. โThis dish represents what The Butternut Tree is. It takes something that’s extremely relatable, but presented in a different, high-end way.โ
Sunday nights at The Butternut Tree offer a unique menu itemโbeef Wellington for two. โItโs a more relaxed approach, but executed at the highest level,โ Downey explains. โWe wanted to create a Sunday roast concept, elevated with our touch.โ
Downey credits much of the restaurant’s success to his partnership with co-owner and fiancรฉe, Jillian Fonteyne, who brings her extensive hospitality background to the table. Having managed luxury dining establishments across England and Ireland, Fonteyneโs expertise complements Downeyโs culinary vision. โJillian was the first person I hired when I moved back to Edmonton,โ Downey recalls. โEverything clicked from the startโnot just in running the restaurant, but in life. Now we have two kids, and itโs a joy to raise them in the city that shaped us.โ Even though Downey and Fonteyne have extensive experience internationally, theyโve chosen to build their lives in Edmonton, with a commitment to its culinary sceneโin 2024, Downey and Fonteyne purchased The Marc, a beloved downtown restaurant. โComing back to Edmonton felt right,โ Downey says. โWeโve travelled and worked in incredible places, but Edmonton is home. The support here has been amazing, and being close to family is invaluable.โ
Ultimately, The Butternut Tree is more than a restaurantโitโs a testament to Canadaโs culinary identity. โWhen people ask, โWhat is Canadian food?โ, we want to give them an answer beyond stereotypes like poutine or Caesars,โ Downey reflects. โThrough our menu, we hope to start a conversation about the flavours, culture and potential of Canadian cuisine.โ
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