The Restaurant

Birds of a Feather Feast Together

Seasonal &
Sustainable Menus

person picking chives from a garden

Led by top Canadian chef and Okanagan-born Ned Bell, the Restaurant at Naramata Inn will deliver a next-level, hyper-local dining experience. Throw in a stunning room and a passionate crew? Now you’re speaking “Naramatian”.

Known for his commitment to seasonal, sustainable menus (and his outgoing, all-in personality), Bell is utilizing his 30 years of expertise to showcase the unparalleled quality of the Valley. From produce to proteins, the menus will be built around the best local growers and artisans in Naramata.

The culinary team is further bolstered by powerhouse sous chefs Stacy Johnston and Minette Lotz—both Bell protégés and recent transplants from Vancouver. Because moving here is a common side-effect of visiting.

But what about the wine? Under the guidance of award-winning sommelier and wine director Emily Walker, our wine program will showcase the true depth and breadth of award-winning wines produced by British Columbia—and beyond.

The Restaurant is founded on outstanding culinary experiences, warm Okanagan hospitality, and a true commitment to local artisanship. We cannot wait to welcome you once we have everything just right. (The red carpet is on backorder.)

Ned’s Latest Recipes

BBQ'd Wild Pacific Halibut

BBQ’d Wild Pacific Halibut

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