News
Media Queries
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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
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...
April Promotions
It's been so lovely seeing so many of you here this past month. Thanks for your ongoing support. Our hyper-local food changes with the seasons and that spells creative and delicious experiences for our guests. Naramata Inn is proud to be one of the few places to serve...
Mother’s Day at Naramata Inn
Whether you’re a mom-to-be, are expecting your latest grandchild or prefer babies of the furry variety, Naramata Inn wants to celebrate you. We are hosting a Mother's Day brunch with a treat for all moms, as well as our regular lunch and dinner offering. Join us for a...
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...
