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Our Updates

Naramata Inn Rolls Out the 2023 Season!

Naramata Inn Rolls Out the 2023 Season!

Spring greetings! We're so excited to be back and can't wait for you to join us over the coming weeks. The culinary team launches their spring $49 hyper-local, "Dine-Inn" dinner at 5pm tonight, reserve your spot. The Inn has enjoyed some updates and our gorgeous...

Let’s Do Some Naramata Dreaming

Let’s Do Some Naramata Dreaming

It's all on the table for 2023 - romantic getaways, food + wine weekends with friends, sun-soaked beach retreats, outdoor Okanagan adventures and more.   Well hello there! We've missed you. Naramata Inn is coming to life and getting ready for a great year...

Operational Update for Naramata Hospitality Limited Partnership

Operational Update for Naramata Hospitality Limited Partnership

    Operational Update for Naramata Hospitality Limited Partnership Naramata, B.C. - Naramata Hospitality Limited Partnership (NHLP) announces today a change in themanagement company for Naramata Inn. Effective immediately, Columbia Hospitality will...

Features

Recipes

The Alchemist: Arbutus Cove

The Alchemist: Arbutus Cove

• 1 oz Arbutus Distillery Blue Gin • 0.5 oz Arbutus Lavender Liquor • 0.75 oz Cane Sugar Syrup • 0.5 oz Grape Acid (see note) • Lunessence Riesling Brut • Garnish: Flower from the garden   Add first four ingredients to a shaker. Add 1 scoop of ice and quick shake...

The Violet Beauregard

The Violet Beauregard

INGREDIENTS 1.5 oz Goat cheese Washed OK spirits vodka .5 oz Legend distilling Naramaro .75 oz Blueberry Basil Syrup .25 oz Grape Acid 6 Drops Born to Shake Basil Bitters Puff Pastry Rim

Apricot Blossom Cocktail

Apricot Blossom Cocktail

What tastes more like spring than fresh flowers? With so many fragrant blooms bursting this spring, it’s the perfect time to capture their perfumed flavours by turning the blossoms into a tasty syrup. Flower syrups add a hint of flavour to all kinds of dishes, and can...

 

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