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Please note that media and influencer experiences are not possible during the summer season.
Our Updates
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...
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
Zoomer: Inn Keeping
"Locals say there’s magic in the tiny town of Naramata on the...
Globe and Mail: MEET THE COUNTRY’S NEXT STAR CHEFS
Stacy Johnston and Minette Lotz NARAMATA, BRITISH COLUMBIA ...
The Alchemist: A Toast to Eliza
The Naramata Inn’s basement wine and cocktail bar commemorates the...
Mercedes-Benz Vancouver: Three Perfect Road Trip Resorts
Ready, set, drive! These destination hotels are a sweet finale to...
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...
