By Maggie Jackson
The Naramata Inn is one of the oldest buildings in Naramata. It was constructed 115 years ago by the town’s founder, J.M. Robinson and welcomed some of the Okanagan’s very first tourists. Today it’s had hundreds of thousands of visitors and is a mainstay in the history of Naramata.
Upgrades Keep Classic Style
The Naramata Inn is still making headlines as the best way to enjoy the full bounty of the Okanagan Valley. Each room has been newly renovated; however, they still maintain the original 1908 charm, including detailed carpentry and clawfoot or deep soaker tubs.
The Inn has 12 mission-style rooms, each with direct access to the upper veranda and views of the gardens, lake, and hills.
The Naramata Inn delivers a true Naramatian experience—from the best local growers and artisans in Naramata and the valley to the depth and breadth of award-winning wines produced by BC’s winemakers.
The Naramata Inn is proudly owned by Paul Hollands, Maria Wiesner, Ned Bell and Kate Colley, all well-known names in the industry.
The Restaurant at the Inn
The Naramata Inn is also home to a unique dining experience. The Restaurant is located right at the Inn, so there’s no need to drive anywhere if you so desire.
This year they announced they’d managed to acquire renowned Chef Jacob Deacon-Evans to head their kitchen. Chef Jacob has an extensive culinary career which began at the small Robinson Road Bistro in Naramata at the age of 16. Chef Jacob picks up the torch from Chef Ned Bell who launched the restaurant a little over three years ago.
Chef Jacob’s experience spans some of the best restaurants on both sides of the Atlantic. Vancouver’s West, Bishops, Cioppinos, Wildebeest; Supermarine, and London’s Michelin starred L’Autre Pied.
Most recently, Chef Jacob returned to his Okanagan roots, as one of the culinary leaders at the highly recognized Row 14 at Klippers in Cawston. Jacob’s commitment to hyper-local, hyper-seasonal ingredients, farmers and suppliers perfectly complement the culinary vision Chef Ned Bell set forth when launching the re-imagined Naramata Inn in 2020.
This spring, diners at The Restaurant can look forward to dishes like quail and beets with a confit lollipop and onion soubise. There’s also Ted’s trout and dill, the perfect testament to the Naramata Inn’s ongoing mission to bring the best of the Okanagan’s gastronomy, lifestyle and artisanship to the world.
“Naramata is a magical place and I’m just buzzing to be part of the Naramata Inn,” said Chef Jacob. “I’m thrilled to help build upon its exceptional culinary reputation and to continue to share the best of the Okanagan with guests from all over Canada and the world.”
Chef Ned Bell’s passion for supporting local, regional and seasonal continues as he refocuses his efforts as a sustainable seafood and buy-local advocate, and culinary and hospitality consultant at Hatch Hospitality.
Learn more at naramatainn.com and connect via Facebook at facebook.com/naramatainn or Instagram @naramatainn.