by Kate Colley | Jun 16, 2022 | Recipes
Chef Ned Bell knows dads, and he knows the top tricks to building delicious, incredible burgers. Here are his top 5 tips on making yours drool worthy: 1. Premium Grass-Fed Beef: The patty is the star of the show – go for quality. We love 63 Acres. Grill tip:...
by Kate Colley | May 3, 2022 | Our News
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...
by Kate Colley | Jul 7, 2021 | Our News
Happy Anniversary The Restaurant at Naramata Inn turned one on June 29. In a challenging year, faced with a pandemic, travel restrictions and a record smashing heatwave, our hardworking and creative teams persevered to serve up hyper-local, ingredients and incredible...
by Kate Colley | Jul 5, 2021 | Features
Naramata Inn’s Chef Ned Bell chats with Marilyn Denis and shares his top burger tips and tricks, as well as sharing two recipes; Naramata cherry ketchup and homemade aioli. Watch the full segment here. Marilyn Denis Show on CTV / July 2,...
by Kate Colley | Jul 5, 2021 | Recipes
If you think that ketchup is made only from tomatoes, think again! This savoury-sweet ‘ketchup’ made with sweet cherries, honey and red wine vinegar makes for a great stand-in condiment for any burger. Ingredients Naramata Cherry ‘Ketchup’ 2lbs...
