Dubbed “French-Naramatian cuisine,” the menu heralds the seasons and the community, and reflects chef Ned Bell’s 30 years in the kitchen, and his deep connection to the region’s farmers, makers and foragers. “If I don’t know that farmer, fisher or grower,” notes Bell, “it’s not on my menu.” To really drive it home, with the exception of coffee, chocolate (thank God) and citrus, no ingredients are imported. “I have all the things I need at my fingertips,” says Bell. “You could never have that in Vancouver.”

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Shelora Sheldan, Penticton Herald, September 29, 2020