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Reach for BC

B.C.’s food, beverage and seafood products are among the best in the world, renowned for variety, freshness and exceptional quality. Look for the Buy BC symbol in your local grocery stores, find your local Farmers’ Market to purchase B.C. products, support a local restaurant that celebrates local food and beverage, and try out a recipe using local ingredients. There’s so much to discover when you Reach for BC food and beverage.

About Buy BC

Buy BC represents a wide range of agriculture and seafood products. Look for the Buy BC symbol in your local grocery stores to satisfy your tastes and feel good about supporting local B.C. growers, producers and the economy. When you Buy BC you are getting fresh tasting, high-quality products that are grown, harvested, raised and processed locally by your neighbours all over the province. There’s a sense of pride that B.C. farmers feel when providing British Columbians with a variety of products that are from their own backyards.


The Buy BC: EAT DRINK LOCAL program is a celebration of local food and beverages in B.C. restaurants. Discover local flavours and participating restaurants around the province.

Buy BC Partnership Program

The Buy BC Partnership Program is available to B.C.’s agriculture, food and seafood sectors to promote their products throughout B.C.. The program provides cost-shared funding and licencing of the Buy BC logo. Learn more how to apply for cost-shared funding or logo licensing.

Upcoming Buy BC Events

Every Chef Needs a Farmer, Every Farmer Needs a Chef is an annual crop planning and networking event bringing together farmers, chefs and food service professionals from around B.C. Register for the next event on November 12, 2019.

Buy BC


Ham From The Whole Beast In Victoria

Samosas From Nana's Kitchen In Surrey


Soup From Happy Planet In Burnaby



B.C. Farmer’s Market

Farmer’s markets are exciting places that bring together local farmers, artisans and communities. BC features numerous farmer’s markets year-round, offering a rich and diverse bounty of locally sourced foods and crafts.

Find your local Farmer’s Market


Wherever you are in the province, the BC Farmers’ Market Trail is your quickest route to fresh, local, in-season food and artisan goods direct from the people who produce them. This site does not track or record the actions of this form in any way.

Buy BC

Crab From High-Gear Seafood In Victoria


Lingcod From Albion Farms And Fisheries In Richmond

Kimchi From Culturalive On Saltspring Island

The best of Local B.C.

When you purchase B.C. food and beverage products, you are supporting local jobs and are helping B.C.’s economy grow and prosper.

What's In Season

When you buy local B.C. products, you'll enjoy some of the best flavours the season has to offer. Find out what’s in season now...

Buy BC Retail Promotions

Our Buy BC Retail Promotions create in-store consumer awareness of B.C. products. If you are interested in becoming a Buy BC retail partner, please contact us:

B.C. Agricultural Fairs & Exhibitions

B.C. fairs and exhibitions are gathering places for the young and old. From sampling local B.C. foods, meeting farmers, to enjoying rides and midways, fairs and exhibitions have something for everyone to enjoy. Check out some of the upcoming events around B.C.

Read the Recipe ▾

Chef Roy Flemming

Featured Chef

Since launching his career in the kitchen more than two decades ago, Roy Flemming’s approach comprises equal parts dedication to his craft, classical techniques and loving tribute to both family tradition and the flavours of far-flung locales in which he has lived.

Born in the UK and raised in the Caribbean, New York City and Montreal, Flemming started climbing the culinary ladder at a number of popular Montreal restaurants including Dorval’s Le Vieux Pecheur, where he served as Executive Chef for four years before heading west in 1999. After turns as Chef De Partie at several large hotels and restaurants in Vancouver, he took on the role of Regional Executive Chef for Milestones’ Western Canada operations, where he first met Tuc co-owners Colin Ross and James MacFarlane.

At Tuc, Flemming has created a menu that is seasonally informed, locally sourced and showcases his signature brand of rustic, nourishing comfort food that is artfully prepared and plated. While his approach and influences are not constrained by geography, his dishes celebrate the abundance of the Pacific Northwest region and the relationships he has forged with local partners and providers who place a premium on sustainability.

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Featured Recipe

New York Steak Diane

NY Strip Diane

Looking for a recipe featuring local ingredients? How about a fresh take on this New York Steak Diane with Roasted King Oyster Mushrooms, and Roasted BC Nugget Potatoes by Executive Chef Roy Flemming of Tuc Craft Kitchen.


Sauce Diane

  1. Add ‘A’ ingredients to stock pot. Cook for 15 minutes on medium heat, brown mushrooms and shallots. Deglaze with red wine, reduce until dry.
  2. Add brandy and flame for 30 seconds. Add the rest of ‘B’ ingredients, simmer on medium heat for 1 hour.
  3. Add ‘C’ ingredients and simmer on low heat for 20 minutes. Remove and cool to 70 degrees within 2 hours and 40 degrees within 4 hours.


  1. Combine all ingredients and blend using a hand blender for 3-5 minutes until combined but not a purée. Rustic is definitely the look.

Crème Fraiche

  1. Combine ingredients in a 2-litre insert and leave out at room temperature for 2 days.
  2. Stir and refrigerate, leave to chill overnight

Roasted BC Nugget Potatoes

  1. Combine cut potatoes with olive oil, salt and pepper.
  2. Place on a baking sheet lined with parchment paper and roast in a pre-heated 400-degree oven for 35-40 minutes until golden brown.

Roasted King Oyster Mushrooms

  1. Slice fresh king oyster mushroom into ¼-inch pieces from head to toe.
  2. Toss with olive oil, salt and pepper and place on a baking sheet lined with parchment paper.
  3. Roast mushrooms for 12-15 minutes in a pre-heated 450-degree oven until golden.

New York Steak Diane — Main recipe

  1. Pull New York striploin from the fridge 15-20 minutes before cooking. Season with kosher salt and pepper. Set aside.
  2. Heat grill to 450-500 degrees F or if using stove top, use stainless steel frying pan on medium high heat, add olive oil and allow to start to smoke.
  3. Place seasoned steak on the hot surface and allow each side to cook about 4-5 minutes until dark brown and properly seared on both sides. If using a grill use 4-touch method for even cooking and nice grill marks. Best served medium rare. Remove from heat once cooked, tent steak with foil and allow to rest for 6-7 minutes. Save juices to add to sauce Diane when reheating.
  4. Heat sauce Diane, place steak on a plate, top tail side with roasted mini nugget potatoes (stack as high as you can) before topping potatoes with crème fraiche and then gremolata.
  5. Pour warm Sauce Diane over the other half of the steak. Add roasted king oyster mushrooms over the sauce.


Sauce Diane


½ cup canola oil blend
1 shallot, minced
4 cups button mushrooms
½ cup red wine


¼ cup brandy (flame for one minute)
½ cup dijon mustard (not grainy)
6 cups veal stock
4 sprigs of thyme
2 bay leaves


1 cup 35% whipping cream
1 tsp kosher salt
¼ tsp black pepper


3 cups curly parsley (no stems, save for stock)
2 lemons, zested (no pith, can use preserved lemon if available)
2 garlic cloves
1 cup olive oil
2 tsp salt and pepper

Crème Fraiche

½ cup buttermilk
2 cups whipping cream

Roasted BC Nugget Potatoes

2 lbs BC mini nugget potatoes, washed and cut into quarters
¼ cup olive oil
1 tsp kosher salt
¼ tsp black pepper

Roasted King Oyster Mushrooms

1 king oyster mushroom
¼ cup olive oil
pinch kosher salt
pinch black pepper

New York Steak Diane (main recipe)


1 New York striploin (10 oz)
½ tsp kosher salt
pinch black pepper
2 Tbsp olive oil


3 oz sauce Diane
12 roasted BC nugget potato wedges
½ Tbsp crème fraiche
¼ tsp gremolata

Buy BC

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Cranberries From Snowcrest In Abbotsford

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