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This is the place. Contact krista@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

Super Savour is Back & Bookable Right Now

Super Savour is Back & Bookable Right Now

The popular "Super Savour" rooms promotion has returned and is bookable RIGHT NOWfor a limited time. Book ahead for 2 nights in October, November and December 2022* and receive a complimentary $125 food and beverage credit** to enjoy delicious wining and dining at the...

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 by Bartender Nic VanBergen

The Violet Beauregard by Bartender Nic VanBergen

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

BC Blueberry Quinoa Salad by Chef Ned Bell

BC Blueberry Quinoa Salad by Chef Ned Bell

BC Blueberries Rock! Quinoa Rock! There are three types of quinoa; golden, red and black. They all taste the same but mixed together they look fantastic. Quinoa is a perfect protein, great for breakfast (like oatmeal), in protein bars, salads and carbohydrate...

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