Bistro ’67 has been recognized as one of Whitby’s most popular dining establishments.

This summer, Durham College’s (DC) teaching-inspired restaurant won two Reader’s Choice Awards for Whitby; nabbing a Diamond in the ‘Best Bang for Your Buck’ category, and a Platinum in ‘Best Vegetarian Restaurant.’

The success of Bistro ’67 is a true team effort and a direct reflection of DC’s commitment to experiential learning and innovation, according to Lori Saint, General Manager of the W. Galen Weston Centre for Food.

Horticulture Food and Farming and Horticulture Technician students grow and harvest ingredients on campus. In the kitchen, Culinary Skills and Culinary Management students turn those ingredients into meals. Hospitality Skills and Hospitality – Hotel and Restaurant Operations Management students complete the experience by welcoming and serving guests.

“Our students are at the heart of everything we do, and it’s rewarding to know that our guests value both the dining experience and the opportunity to support student learning,” she said. “The restaurant is a collaborative learning environment where education and industry come together.”

When considering the Platinum award, she points to the students and staff who work the fields at the Whitby campus as well as the Barrett Centre for Innovation in Sustainable Urban Agriculture’s Ajax farm for making Bistro ’67 a terrific choice for vegetarian diners.

“It speaks to one of the things that makes Bistro ’67 unique,” she said. “We love collaborating with the Barrett Centre team and are continually inspired by the incredible produce they grow. Having access to such fresh, seasonal ingredients allows our chefs and students to be creative, and it’s incredibly rewarding to see our guests embrace those dishes.”

By investing in sustainable food systems, hands-on training, and local partnerships, DC has created a truly unique dining experience that the community has embraced.

“Bistro ’67 allows students to develop valuable real-world skills while providing guests with fresh, seasonal cuisine,” said Saint. “This award is a recognition of that shared commitment to excellence across the college.”