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Our Updates
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 to give our new Inn Chef, Jacob Deacon-Evans, a warm Naramata welcome. The culinary team launches their spring $49 hyper-local, "Dine-Inn" dinner at 5pm tonight,...
Naramata Inn Welcomes New Inn Chef Jacob Deacon-Evans
Local Farm-to-Table Champion to Continue Naramata Inn’s Hyper-Local Mission Naramata Inn welcomes Chef Jacob Deacon-Evans as the Inn Chef of our 115-year-old heritage property. The Okanagan local is a farm-to-table champion and is set to continue Naramata Inn’s...
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...
Features
Zoomer: Naramata Magic: A Guide to This Okanagan Valley Town and Wine Region, Plus Recipes
Zoomer magazine highlights all there is to see, do and eat on the...
Elle Gourmet: Planked Wild Salmon with Caramelized Nectarines and Ricotta
Elle Gourmet shares Chef Ned Bell's Planked Wild Salmon with...
Recipes
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
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
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...
