Galloping Gourmet has been in business for over 10 years, during that time we have catered High School Proms, Community Chamber of Commerce Gala Dinners, numerous weddings, multi day conferences, all to great acclaim from our clients. We are the go-to caterer for numerous local resorts that do not have their own on-site catering.
George Dunning and Helen Chapman spent nine successful years running the Airport Restaurant, one of Qualicum Beach's most popular destination restaurants, but in 2006 it was time for a change, and so Galloping Gourmet was born. If George is the gourmet then Helen is the gallop in the name. George is the creative side of the partnership whereas Helen is one with the attention to detail and organizational skills that will make your event run smoothly.
George brings 40 years of experience in the catering and hospitality industry to Galloping Gourmet. The first 20 years in the UK were spent working in five-star hotels and for private catering companies, where functions were as diverse as the Ryder Cup golf tournament and Royal Banquets! At the Airport Restaurant, firm favourites were the Sunday roast beef lunch and special dinners for Mother’s Day and Valentine's Day. Curry night, on a Thursday, was always a sell-out. George is the ideas person when it comes to our menus. It's his creative flair with food which means that every menu is unique and totally delicious.
With over 20 years of experience, Helen's speciality is desserts, which were so popular with pilots at the Airport Restaurant that they would fly from Victoria and the Lower Mainland just to eat them. With Galloping Gourmet, the scope for desserts is much greater; Helen enjoys looking for and trying out new recipes. A recent addition to the Galloping Gourmet stable of desserts are lemon eclairs. On the administrative side, it is Helen's organizational skills which will ensure that your function runs smoothly and it is her interest in horses that give our business its name.
In addition to our commercial work, we also try and give back to the local community, supporting local homelessness and mental health charities. Wherever possible, we give our food leftovers to people who can use them.