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Images. Interviews. Information.
This is the place. Contact media@naramatainn.com and feel free to include a streamlined media kit.
Please note that media and influencer experiences will be at a minimum this summer.

Our Updates

Summer Steps Up to the Plate at Naramata Inn

Summer Steps Up to the Plate at Naramata Inn

As the weather warms and local farms and markets start to fill with early summer produce, Chef Ned Bell and the Naramata Inn kitchen team have launched new seasonal menus for lunch and dinner celebrating these fresh ingredients. At lunch, the Fennel, Radish and...

5 EXCELLENT REASONS TO VISIT NARAMATA THIS SUMMER

5 EXCELLENT REASONS TO VISIT NARAMATA THIS SUMMER

Where adventure meets paradise… The journey to Naramata begins with sinuous curves in the road, warm sunshine, and a growing sense of well-being as you leave behind city life and delve into the heart of wine country. You leisurely make your way along the Naramata...

Features

Recipes

Chef Ned Bell’s Top 5 Burger Tips

Chef Ned Bell’s Top 5 Burger Tips

Chef Ned Bell knows dads, and he knows the top tricks to building delicious, incredible burgers. Here are his top 5 tips on making yours drool worthy: 1.  Premium Grass-Fed Beef: The patty is the star of the show - go for quality. We love 63 Acres. Grill tip: Always...

RECIPE: BLOSSOM SYRUP

RECIPE: BLOSSOM SYRUP

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...

Recipe: Wild B.C. spot prawn and asparagus eggs Benedict

Recipe: Wild B.C. spot prawn and asparagus eggs Benedict

Ingredients 1-2 lbs. of head-off live or ultra fresh spot prawns 1 lb. of butter 6 egg yolks 2 tbsp white wine vinegar Bunch of asparagus Scones or English muffins Method Poaching spot prawns In a medium size pot, bring 5 litres of water to a boil. Gently place the...

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