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Fulford’s Bistro

Featuring Executive Chef Kevin McKenna

A modern Canadian dining experience that is also a learning lab for our students. Led by Executive Chef Kevin McKenna, Guests can expect local, farm-to-table ingredients in unique and delectable dishes. The 65-seat bistro offers a relaxed atmosphere for gathering with friends. Enjoy craft brews, wine pairings, and signature cocktails while you dine.

Executive Chef Kevin McKenna

Chef Kevin graduated from Niagara-on-the-Lake Culinary School under the watchful eyes of Chefs Andrew Dymond, Jason Rosso and Tony Deluca. He moved to England to do stages at the Fat Duck and Le Manoir aux Quat’ Saisons, returning to Canada in 2003. Kevin worked with renowned Chefs Michael Stadltalnder and Michael Potters honing his farm-to-table inspiration before being invited to cook at the James Beard House in New York in 2012 and 2015.

His passion for farm-to-table cuisine has found him in fine dining establishments all over Ontario: Globe Bistro, Earth Rosedale Earth Bloor West, Taboo Resort, South Pond Farms, and Viamede Resort – to name a few. Mother Nature and her seasons inspire Chef Kevin to feature unique, heritage varieties. He truly prides himself on creating menus with the freshest, local ingredients.


Fulford’s Bistro is Open Tuesdays to Fridays 11:30 a.m. - 1:30 p.m.

For special events and parties please contact us at:

Please check back for upcoming evening restaurant hours beginning in January 2020

Fulford's Bistro


Walk-ins welcome, reservations recommended

Book a reservation here

Call (705) 749-5530 x1487 or email

While reservations are recommended, walk-in customers are always welcome. The students and faculty look forward to seeing you at Fulford's soon.

Book a reservation here.

Call (705) 749-5530 x1487 or email

While Reservations are recommended, walk-in customers are always welcome. The students and faculty look forward to seeing you at Fulford's soon.

Parking is free for our guests – please see below for full parking instructions.


Maple Romaine Heart Salad

McLean’s Farm maple syrup, focaccia, house bacon, garlic parmesan dressing

Bistro Autumn Salad 6 (V)

Heirloom carrots & beets. Frost honeyed pumpkin seeds, 3 Penny Lager mustard vinaigrette

Soup of the Season 6

Student Chefs’ Creation of the Day using the Bounty of the school and area

Hothouse Tomato Tart 6

Garden heirloom tomato jam, roast Lindsay goat cheese, micro lettuce, hades honey


Student Chefs’ Feature 14

Student Chef’s Creation of the Day using the bounty of the school and area

Steak ‘N Chips 16

Ontario beef striploin medallion, triple cooked chips, rocket salad, tarragon butter

Local Rainbow Trout 15

Aquaculture farmed, Ontario quinoa, hothouse tomato, Frost honey sherry glaze

Chili Soy Milk Ramen 14 (V)

Student cut noodles, roast mushrooms, house kimchi, Littleleaf Farms sprouts


"Fleming "Mess" 8

Peterborough berries, vanilla whip cream, Blacks Distillery cassis

Ontario Cheese Plate 8

Selection from Chasing the Cheese, traditional accompaniments

Student Pastry Chefs’ Sweet Plate 8

Student Chefs’ Creation of the Day using the bounty of the school and area

Executive Chef Kev McKenna
Maître D Jessica Shepherd

Fulford's Deli


Artisanal Sandwiches, value priced!

The on-campus "foodies" have given Fulford's Deli a thumbs up; describing it as "epicurean selections, but value priced!" Our amazing student-created, locally sourced sandwiches use the best products from the Kawartha region to create our offerings.

Fulford’s Deli is Open Tuesday to Thursday’s 11:30 a.m. - 1:30 p.m. in our Deli across from the Bistro.

Fulfords Deli in the Pub: Fridays 11:30 a.m. – 1:30 p.m. (Steele Centre)

Menu features change daily and will be posted on our Instagram (@fulfords_fleming) and Facebook (@fulfordsbistro) accounts.


Grilled Cheese
Smoked cheddar, Lindsay goat chees, Empire curds, beer onion jam

Chef's Club
Smoked turkey, house bacon, lettuce, tomato, wild leek mayo

PTBO Quarter Pounder
Beef brisket, Empire cheddar, onion, pickle, mustard, ketchup

The Other Reuben
Corned eggplant, sauerkraut, Russian dressing, PHB Ale rye bread

Smoked Pork
Pulled pork, crispy shallot rings, deli meat rub slaw, cider BBQ sauce

Student Chefs’ Sammie of the Day

SIDES small 2.50/large 4

Student Chefs’ Soup

Deli Meat Rub Coleslaw

Romaine Heart Salad

Garden Greens

Bacon Potato Salad


Chili Chocolate Cheesecake

Dark chocolate, garden chilies, cocoa graham crumb

AA’s Wild Blue Flakey

Black’s Gin, blueberry jam, whipped cream, vanilla custard, puff pastry

Fleming ‘Mess’
McLean’s Farm berries, meringue, sweet cream


Pop Shoppe 2.50

PTBO Damn Ice Tea 3.50

Deli Daily Smoothie 4


No time to cook? No problem!

Our students have developed a wide variety of sauces, soups, preserves and meals for dinner or entertaining. Features include local sustainable ingredients for all tastes and occasions.

Menu offerings change daily check our social media pages for updates. Here’s a sample of what we offer:

Fresh Daily Soups
Ground beef packs
Chicken drums/thighs
Leg of lamb
Pork chops

Fleming College is proud to partner with local suppliers and to support community-based enterprises that promote regional, provincial & national farmers, producers and entrepreneurs.


Eat | Grow | Learn

Many of our students dream of opening their own restaurant. In the final semester of the program, they have the opportunity to put their culinary, business management, operations and team skills into practice in Fulford’s Restaurant Operations. ( Bistro, Deli, Marketplace, Catering)

Under the supervision of Chef Kevin and faculty within the Culinary Management program, students will assist with the creation of menus, developing and marketing food concepts, designing the customer experience as well as managing the day-to-day operation for all of our food outlets. We have designed and integrated our culinary programs to deliver the best possible experiential learning for our students.


To make your arrival to Fleming College as seamless as possible Parking Services have implemented a new system for parking. As an invited guest you are being provided with complimentary parking at the request of the School of Business. Please follow these instructions when you arrive on campus:

  1. Please proceed to Visitor Parking in ELM lot
  2. Park in one of the designated parking spots labelled for Fulford’s Parking
  3. Please remember (or write down) your license plate number
  4. When you arrive at Fulford's please inform the host/hostess that you have parked in the designated spot and provide your license plate information
  5. If you need assistance in locating Fulford's, the Information Booth is located inside the main entrance or you can contact them from any campus phone at extension 8000

If all the reserved parking spots are taken; please park in one of the other spots in the Elm parking lot and follow the procedures outlined above. Please inform the host/hostess that you are not in one of the designated parking spots.

If you require handicapped parking please park in one of the handicapped designated areas. Make sure to display your handicapped permit and follow the procedures outlined above. Please inform the host/hostess that you are in one of the designated handicapped parking spots.

Please remember that all students, employees and visitors to campus are required to abide by the College Parking Regulations and to obey posted signage.

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