every dish has a story.
slow down and relish the moment
Our Restaurant & Bar makes dishes, sauces, preserves and cocktails are thoughtfully crafted by hand and feature fresh local ingredients.
Each moment leading up to the preparation of a meal has an impact on the quality of ingredients and how they taste—from farm to table. Which is why we carefully select natural, sustainable and whole ingredients from farmers who connect with their craft.
fresh ingredients from local farms
The Kootenay region is home to some of B.C. most delicious and fresh culinary purveyors, and we are proud to showcase that home-grown talent in our menu.
Most of our produce is certified organic from Crooked Horn Farm in the Slocan Valley,our free run chicken comes from Rossdown Farms in Abbotsford, and organic beef from Coquitlam. We also offer locally roasted coffee from Oso Negro, and buns and bread from Kootenay Bakery and Kaslo Sourdough. We are proud of our wonderful selection of local BC wines and carry a variety of beer from Nelson Brewing Company, Torchlight Brewing Co. and Backroads Brewing.
• Kitchen Camera •
Meet the Chef
Born and raised in the West Kootenay’s, Jeremy Lerch has always had a strong passion for
expanding and exploring his creative side through the Arts. Transitioning from the basics of
building blocks (playing with Lego Bricks) to mastering different harmonies through diverse
tantalizing string techniques. The more difficult the challenge, the more rewarding the drive
became for learning and eventually perfecting his craft.
Growing up, Jeremy was surrounded by creativity. Regardless of his homeschool upbringing he
never lacked the ability, discipline or creative instruction needed to cultivate his own
undiscovered potential and passion for cooking. He’d watch in amazement as Mom and
Grandma cooked all their family favorite meals from scratch; from fresh baked bread to ice
cream to various doukhobor dishes passed down through the generations, the possibilities were
It was watching and eventually participating in the process himself, working along side his family
at a small restaurant in the valley up until his Grandma passed, that inspired him to pursue this
passion further and strive towards becoming a professional himself. Well recollecting on his
upbringing, Jeremy stats, “I always missed the freshly cooked food she - my Grandma -
regularly made, it made me realize how important it was to my family and to myself.”
Once Jeremy started public school it was no surprise that “Foods Class” became one of his
favorites subjects to study, allowing him immerse in hand-on experiences and sharpen his
growing skills. Wanting to take it one step further, he also began cafeteria training; preparing
and cooking hot lunches for the entire student body and staff, under the watchful eye of the
schools culinary educator, Jacquline Skands.
After graduation, Skands was unwilling to see such a talented young chef’s skills go to waste,
so she reached out to a friend and local restaurant owner of Rel-ish; Trevor Ditzel. Under Ditzel
and his Sous Chef, Jeremy began to eagerly absorb what it meant to work in a high pass
environment, well at the same time learning how to put thought, care, and emotion into each
step by step process of the dishes he prepared. With a newfound knowledge and growing
respect for food, Jeremy began to perfect his craft, and gain confidence in the kitchen, by
hosting his own dinner parties for friends and family, allowing him to create, invent, and practice
his craft in a low pressure environment.
One of Jeremy’s favorite parts about cooking was getting to see and hear the different reactions
to each of the dishes he had either finally perfected or invented. This was one of the many
reasons he loved/loves working at Rel-ish, their open concept kitchen allowed him to truly
experience the full world of cooking. Being able to see friends, family, and even strangers try his
food, allowed him to connect with them on a deeper level than ever before, and enabled his
craft to truly come alive.
Eventually, the time came where Ditzel, a now good friend and mentor, was ready to pass on
Rel-ish to its next owner and the new generation of chefs. Having found his passion in life, this
was an opportunity Jeremy couldn’t pass up. With what started as a joke between friends, late
at night after a long shift, soon became a reality as Ditzel proudly announced, “Today, I am
thrilled to share some wonderful news with you, Rel-ish will embark on an exciting new chapter
as it transitions into the capable hands of a remarkable young man, Jeremy Lerch. Jeremy has
been an integral part of the Rel-ish family for over 5 years, and I’ve had the honor of mentoring
him in every facet of our business, right from the very beginning. Jeremy’s roots run deep in the
Kootenays, and his boundless passion for cooking and wealth of knowledge make him the
perfect steward for Rel-ish’s future”