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Dine By Design East: Heather Waugh-Pitts and Ratinaud French Cuisine

Rustic textures and custom barnboard furniture punctuate Heather Waugh Pitts’ dining space for Dine By Design East

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I love what Heather Waugh-Pitts is planning for her Dine By Design East room called “Outsider.”

**Be sure to purchase your tickets for the Dine By Design East Gala evening on Thursday, October 3—they are going fast!**

Heather is owner and principal design consultant of Waugh-Pitts Design, specializing in residential and commercial projects for the past 15 years. Here she is yesterday painting the walls of her space at the Dine By Design East venue.


I love the earthy, time-worn textures she’s using in her space. “I was inspired by the outside and my love of growing up, which took me back to the woods in Woodside,” Heather says. “I was inspired by the interior a 500-year-old barn in the south of France, 200-year-old barnboards, a love of raw materials, metals, urban grafitti art, industrial design and a Jon Claytor painting, Boy in Fur. This room is me.”

Her room features this sold walnut credenza made from 200-year-old waxed barnboard. Heather co-designed this piece with Jess Tasker of Trunk Studio, a Halifax-based furniture brand that mixes Danish Modern furniture with a new Canadian aesthetic.


Heather’s space also features a unique antler table designed with the studio. “I had envisioned a thin barnboard top table with solid walnut “antler” legs,” Heather says. “I approached Jess Tasker of Trunk Studio and through collaboration, the Antler Table was born.”


For the Gala evening, Heather is teamed up with chef Frédéric Tandy of Ratinaud French Cuisine. Born in Limoges, Frédéric studied and worked in kitchens all over France before coming to Canada in 2002.

His return to Halifax saw him open Ratinaud French Cuisine. Located at 2082 Gottingen Street, Ratinaud is Nova Scotia’s only unique artisanal charcuterie. We featured Frédéric in the magazine a couple year’s ago for a story on charcuterie.


Frédéric’s shop on Gottingen Street features expertly prepared charcuterie, all made by hand, using seasonal, local ingredients. For his Gala menu, Frédéric is planning a starter course of Smoked Salmon with creme fraiche, toasted brioche and pickled fennel. His second course will be a Wild Mushroom Veloute, featuring Nova Scotia prosciutto and crispy shallots. For dessert, he’s planning a Plum and Rosemary Compote with hazelnut crumble…Sounds delicious.

**Be sure to purchase your tickets for the Dine By Design East Gala evening on Thursday, October 3—they are going fast!**

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