News

Media Queries

You’ve got questions. We’ve got answers.
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

Falling for Naramata Inn

Falling for Naramata Inn

We're crushing on this season's warm days, spectacular sunsets and lighter crowds. Add in mouthwatering seasonal ingredients, a $75 dining credit for short-notice Inn stays, and a whirlwind of delicious and creative wines being made all around us. Your delicious fall...

THE BC VACCINE CARD LAUNCHES PROVINCE-WIDE SEPTEMBER 13

THE BC VACCINE CARD LAUNCHES PROVINCE-WIDE SEPTEMBER 13

Naramata Inn to Operate in Full Compliance for Guest and Staff Wellbeing Starting Monday, September 13, the Province of British Columbia will require proof of vaccination to access certain higher risk social and recreational events and businesses to help protect...

There’s Still A Lot of Delicious Left This Summer

There’s Still A Lot of Delicious Left This Summer

On the Menu: Naramata in a Bowl Our late summer menus are a hit.  And why wouldn't they be with all these incredibly flavourful ingredients prepared with love?  If you want to taste Naramata in all its glory, NOW is the time. This photo of “Our Farmer’s Garden” salad...

Features

Recipes

RECIPE: Walnut, Plum and Canadian Canola Cake

RECIPE: Walnut, Plum and Canadian Canola Cake

Ingredients: Butter, for the pan (or cast iron skillet)  - 8 plums (or apples, pears)   - 3/4 cup ground and lightly toasted walnuts  - 1/2 cup cup butter  - 1/2 cup Canadian canola oil  - 3/4 cup sugar  - 3 eggs  - 1 tsp ground sumac  - 1 tsp vanilla  - 1 1/2 cup red...

RECIPE: Heirloom Tomato Salad with Burrata and Tomato Vinaigrette

RECIPE: Heirloom Tomato Salad with Burrata and Tomato Vinaigrette

Ingredients:  Salad 1 1/2 cups perfectly ripe cherry tomatoes, halved 1 small zucchini, cut into ribbons, 1 tbsp cold-pressed virgin canola oil 2 pinches sea salt 1/4 tsp cracked black pepper   Vinaigrette 1/2 cup tomato paste 1 cup Venturi-Schulze balsamic...

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