News
Media Queries
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
Naramata Inn is the Place to be this Spring and Summer
Hello sunny skies and rising temperatures... as far as we're concerned it's all summer vibes from here on out. Time to plan that wine country getaway and we know just the place. Book That Room! There's nothing like a Naramata summer, and Naramata Inn is the perfect...
An Unmissable Dining Experience
Vibrant bursts of freshly foraged and farm-to-table spring and summer ingredients abound. Think asparagus, morels, rhubarb, wild greens and flavourful herbs. Paired with our premium proteins, Chef Ned Bell and the Naramata Inn kitchen are turning out our best plates...
Introducing Eliza – A Naramata Wine Bar
Nearly two years after opening the doors to the reimagined Naramata Inn, the Naramata Hospitality Limited Partnership group is delighted to open Eliza - A Naramata Wine Bar. Eliza opens this week with the anticipation of becoming the second unmissable Naramata Inn...
Features
5 EXCELLENT REASONS TO VISIT NARAMATA THIS SUMMER
Where adventure meets paradise… The journey to Naramata begins with...
Vancouver Sun: Eliza – A Naramata Wine Bar
Anthony Gismondi on Eliza - A Naramata Wine Bar: "Eliza, a Naramata...
Penticton Now: Naramata is a Unicorn of a Place
Naramata is historic, but hip. It's quiet, yet vibrant. It's...
Globe & Mail: Travel News
Waheeda Harris | Globe & Mail | March 26, 2022
Recipes
RECIPE: Poached Wild BC Spot Prawns, Last Summer’s Naramata Peaches, Verjus Vinaigrette, Foraged Sumac Aioli
by Chef Ned Bell Poached Wild BC Spot Prawns: -2 lbs of fresh live BC spot prawns -have a bowl of ice water ready to put the spot prawns in when they come out of the boiling water -remove the heads of the prawns -in a medium sized pot of boiling water, drop...
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...
RECIPE: Hot Cross Buns
By Pastry Chef Liz Stevenson "Who doesn’t love a hot cross bun? Definitely not a purist myself, I much prefer a cross made of icing. In fact, it wasn’t until I moved to the UK in my twenties that I discovered the crosses were actually made of flour paste,” explains...
