October 2025
Restaurant Spotlight: The Press Gang Restaurant & Oyster Bar
Nestled in one of Halifax’s oldest buildings you’ll find The Press Gang Restaurant & Oyster Bar. As soon as you step into this space it’s like stepping back in time. Built in 1759 for Richard Buckley of Halifax, the stone walls have withstood defining moments from the city’s beginnings to the Halifax Explosion. Today, those same walls frame a dining room that blends heritage with modern warmth.
The power couple of General Manager Saundra Heaslip and Head Chef Bryan Corkery have helped run the restaurant for decades, shaping it into one of Canada’s top 100 restaurants (OpenTable, 2023). Their philosophy is simple: local focus, global inspiration. Everything from seafood to meat is sourced as close to the front door as possible. The kitchen staff do whole animal butchery at the restaurant and have direct relationships with farmers and oyster growers, which helps to create dishes that are both approachable and comforting.
The restaurant also has an impressive whiskey collection with more than 200 different bottles to choose from. In addition, its “Chef’s Drill” is a surprise tasting menu where the chef decides what diners eat which further elevates the dining experience. The oyster program is also impressive and features varieties from all four Atlantic provinces. Oysters are shucked fresh at the bar by knowledgeable bartenders that turn each order into an interactive show.
The Press Gang is truly special because of how it makes guests feel. “We want people to feel at home and welcomed, never pretentious,” says Corkery. Between the staff’s storytelling, the dining room’s atmosphere, and the couple’s long-standing commitment to excellence, The Press Gang continues to be one of Halifax’s most unique and celebrated dining experiences.
About the Author
Chef Stephen Barrett
Seasoned Plate
Seasoned Plate has been showcasing high-quality local food and drink since 2015. Stephen attended culinary school in Melbourne, Australia where he had the opportunity to immerse himself in one of the top culinary scenes in the world. He has completed courses in food writing from UBC, a barista course from the Gurkhas Institute, and a World of Wine Course from the University of Adelaide. Chef Barrett has traveled the globe seeking out culinary adventures and is now happy to call Halifax home, where he continues to highlight all things food, drink, and travel.
From The Industry articles are an opportunity for our members to highlight the skills, talent and hardwork that goes into this industry. We work with a network of trusted guest writers and collaborators to tell stories from the industry. For more information about RANS membership, contact heather@rans.ca.
