For decades, the family’s distilling narrative was a dormant heritage, a story whose middle chapters were missing. While their brewing history was public record, the physical legacy of their spirit-making remained elusive. The discovery at 43 Arthur St. South—formerly Allan’s Mill—added a layer of intrigue to the tale. In 2015, during a walkthrough of the site for potential renovation, the family found hidden tanks and a secret piping system concealed within a false basement. While these likely belonged to a separate, unnamed operation, the site’s proximity to the railway lines made it a perfect hub for the type of “midnight runs” that favoured the likes of Al Capone. This revelation, proving the site was a clandestine nexus for illicit spirits, prompted the family to scrap plans for a modern build on the highway, choosing instead to restore this limestone relic and finally give the Spring Mill name a permanent home in Guelph.

John Sleeman speaking on a tour of Spring Mill Distillery. Image by Kateryna Topol.

The forbidden legacy:
“The ink of an old recipe book”

The Sleeman lineage is defined by a rebellious streak stretching back to the late 1700s. The family’s predecessors were privateers in Cornwall, England—maritime adventurers who operated with the edge of a pirate but the legal veneer of a government commission. When privateering was no longer viable, they transitioned into the pub trade. One descendant, John H. Sleeman, brought this defiant spirit to Canada, establishing a brewery in 1834 and the original Spring Mill Distillery in 1836.

While the 1836 distillery was a separate enterprise, the family has now brought that name to the restored Allan’s Mill building. By the 1850s, industrial pollution had forced the original distilling operations to cease. The family’s penchant for the forbidden resurfaced during Prohibition, leading to a notorious smuggling operation that made Sleeman beer a staple in Chicago’s underground. The consequences were severe; in 1933, the family was officially stripped of their brewing license for 50 years.

A central artefact in this comeback is a weathered family recipe book, held by an aunt during the 1933 crackdown and preserved for a future generation. “We tell lots of stories there,” Cooper Sleeman says of the family’s history, noting that the book served as the map for his father, John Sleeman, to reclaim the family business in 1988, notably for their famous cream ale. While the book focuses on beer, it serves as the philosophical map for John Sleeman & Sons’ current commitment to quality.

The alchemy of copper:
“If you don’t ask, you don’t get”

To honour this legacy, the family turned to Richard Forsyth of Scotland, the world’s premier still maker. The family spent eighteen months convincing him that Spring Mill was a worthy home for his craft. Copper is a sacrificial metal, essential for scrubbing harsh sulfurs from the liquid during the boil. In the Spring Mill stillroom, these Scottish stills work in tandem with local Ontario grain to produce a spirit of sophisticated smoothness. Cooper believes in the power of persistence, citing the family motto passed down from his father: “If you don’t ask, you don’t get”. It is this mindset that secured the world-class equipment now sitting in the Ward.

A sibling’s labour:
Forging the Ontario oak narrative

If the stills are the heart, the cooperage is the hand. Quinn Sleeman, younger brother to Cooper, has taken on the apprenticeship of a dying art, focusing on the rare use of Canadian white oak barrels, seasoned in the rain and snow for eighteen months for select premium releases. Quinn’s barrels are reserved for the Cooper’s Rye—a name that serves as a playful double-entendre for both the craft and the family name. The labour is intensive, a manual process of assembly that demands total precision. Cooper views this side of the business as a lesson in patience, and Quinn’s first batch was a testament to that endurance. Having mastered the trade, Quinn’s work now represents the literal bottling of the Ontario landscape.

The modern steward:
Adapting to the surge

Today, Cooper Sleeman acts as the bridge between the privateer mythology of the 1700s and the modern market. He is attentive to the changing habits of the consumer, particularly the meteoric rise of Ready-To-Drink (RTD) options and the growing demand for zero-alcohol beverages. Spring Mill’s most popular RTD—a Ginger Lime Mule—was born from a simple request by his mother for a high-quality “mule in a can”. Beyond traditional spirits, the distillery is identifying the “all the rage” trend of non-alcoholic alternatives, ensuring they remain agile by leveraging the wider Sleeman network. “We have lots and lots and lots of whiskey that we put down,” Cooper says, but the modern portfolio must meet the demand for versatility alongside that traditional heritage.

Writer Nupur Singh on a tour of Spring Mill Distillery. Image by Kateryna Topol.

The lingering spirit:
A future in the making

As John Sleeman & Sons moves through 2026, the momentum is tangible. Their wine-cask-aged single malt recently took top honours at the National Whisky Awards, winning best single cask in Canada—a win that validates their patient approach. As Cooper notes, “whiskey ages with the seasons,” and this evolution informs their upcoming high-profile launches, including an Irish-inspired whiskey for St. Patrick’s Day. This agility is backed by a formidable engine; since 1988, the company has grown into Canada’s third-largest brewer. By managing a high-contrast portfolio—from the artisanal depths of Unibroue to the global reach of Sapporo—the family remains hyper-tuned to the market, using their diverse fleet to stay ahead of the next big thing.

Today, the history of Spring Mill Distillery is a tactile experience rather than a static archive. The distillery invites people to step inside the original walls for guided tours, where visitors can witness the labour of the stills and the precision of the cooperage firsthand. Beyond the technical craft, it has become a cornerstone of the Ward’s social fabric. Guests can linger at the onsite pub to sample the “Cooper’s Rye” or enjoy a “Fresh Ginger Lime Mule”. By opening their doors, the family isn’t just reclaiming a name, they have created a space where the community can sit down and raise a glass with a legacy that refused to stay erased.

The Ward Bar at Spring Mill Distillery, open Tuesday through Sunday. Image by Kateryna Topol.

The post John Sleeman & Sons: The family that wouldn’t stay erased appeared first on Paths to Travel.

You can spend many days driving around Jordan and Beamsville, tasting wines, strolling through vineyards, and enjoying outdoor dining at sunset – a truly wonderful way to spend a weekend. We’ve broken down the story into categories: wineries, breweries, attractions and accommodations. There is no dining-specific section because many wineries offer food, and some have really wonderful dining options you can take advantage of for lunch or dinner.

This article might contain affiliate links. Read the disclaimer about affiliate links & PR gifting here. 

Wineries:

Rosewood Estates Winery & Meadery

Here at Rosewood, they make wine and honey, both of which you can purchase on-site or have home delivered. The vineyard is surrounded by a beautiful view that you can enjoy during an outdoor tasting, sitting back in a Muskoka chair. The indoor space has a shop and a few dining tables; the decor is clean and modern, with a balance of farm chic and a bit of futurism accented by beehive decor. As of this summer, they also serve food, all locally sourced and prepared on-site. This menu is a range of delicious small bites. Throughout the year, Rosewood also host unique wine pairing dinners, follow them on Instagram or join the mailing list to keep up.

Favourite wines: Neptune (Riesling), Night Moves (Gamay Noir), and The Looking Glass (red blend).

Bachelder Wine

A passion project of lifelong winemakers Thomas and Mary Bachelder, who brought their Burgundy wine knowledge to the Niagara escarpment. The production is minimal intervention using wild yeasts and grapes carefully sourced from across the region, often grown specifically for Bachelder. The family works closely with the growers and has deep respect for the land, so the vineyard is always listed on the front label. This is a fairly small production, so tastings are only by reservation for members and mailing list subscribers.

Favourite wines: Les Villages Gamay Noir Niagara, L’il Kirby Gamay Noir, and Whismer-Foxcroft Chardonnay.

Black Bank Hill Winery, Twenty Mile Bench, Niagara wine country.

Black Bank Hill

Fairly new, family-owned winery where the winemaker, Jonathna McLean, is also the winegrower. The winery is quite small and very young, but their cellar is an impressively elegant selection of mature and approachable wines. Private tastings are available by reservation or drop-in.

Favourite wines: Liberté (Viognier, Marsanne, Roussanne blend), Chenin Blanc, and Cabernet Franc.

The Good Earth Food and Wine Co.

This is a stunning property with an on-site restaurant (reserved well in advance), a separate wine-tasting area, and miles of peach orchards and vines surrounding the property. The winery has been open since 1998 and has a reputation for well-made, tasteful wines set against a stunning garden backdrop that many people choose as their wedding venue. The restaurant on the property is a hot destination for locals and winery visitors. Advance reservations are highly recommended (online or over the phone). The dining area in the summer spans from the garden to the backyard, where occasionally there is also live music.

Favourite wines: Riesling, Rosé, and Gamay.

Fielding Estate Winery

Wine Lodge on top of the Beamsville Bench with a lovely view. They have a patio and do seated tastings, which require reservations, but you could get a glass of wine as a walk-in and enjoy it at a picnic table in the backyard. Fielding Estate also make cider. 

Favourite wines: Estate Bottled Riesling

Redstone Winery & Restaurant

Fairly large property with indoor and outdoor dining and a tasting room. Our AirBNB was within walking distance so Redstone was perfect for dinner. The outdoor patio has lots of heating lamps, a fireplace, and a stunning view of the sunset over fields of grapes. The food was quite wonderful, and our server added to the experience with her cheerful attitude. You can get a sample flight of wines or choose by the glass or bottle. 

Favourite wines: Sparkling.  

Featherstone Estate Winery & Vineyard

So this place is super cute: there is an outdoor veranda that they doubled in size this year, you can get a cheese fondue with a tasting of wine, and there is a falconry on the property. You can just pop in to hang out and grab a flight of wines or pre-book one of their fun experiences ahead of time.

Favourite wine: Sauvignon Blanc and Gamay Noir

Kacaba Vineyards

This is a premium small-batch winery located a short drive from Bench Brewing. The owner of the winery, Michael Kacaba, use to work as a lawyer on Bay St., and when that was enough, he took up winemaking and has been doing so since 1997. The property is quite spacious with a nice outdoor area, offering plenty of space to relax and grab a catered snack on the weekend.

Favourite wines: Reserve Riesling, Effervescence Sparkling.

13th Street Winery

Another very popular spot with a great lunch menu and an on-site bakery. This location does get very busy, and people do line up for the bakery, but the meal is worth the wait. The property is an open field with a sculpture garden and an art gallery. Full sit-down tastings are by reservation only, but you can try wine in the garden. 

Favourite wines: June’s Vineyard Riesling, Reserve Pinot Noir, Sauvignon Blanc, and Premier Cuvée Sparkling.

Alvento Winery

This winery is located a bit out of the strip, but it is a fairly short and beautiful drive. The winery barn is located near a nursery and surrounded by a vineyard. Indoor and outdoor tastings are available, and they have a very healthy selection of wines. After the tasting, take a little stroll to get a full view of the building and a peek into the vineyard. 

Favourite wines: Riesling, Sparkling Rosé, North Wind (white blend), Boreas (red blend), and Cabernet Sauvignon.

Westcott Vineyards

Family-owned and operated winery focused on growing cool-climate Pinot Noir and Chardonnay. The winery building and visitors centre are built from a 200-year-old barn, using locally sourced reclaimed timber frames. The 43-acre site on the Twenty Mile Bench, called Butlers’ Grant Vineyard, has a phenomenal microclimate, allowing them to produce clean and beautiful wines with minimal intervention. The winery has a beautiful on-site outdoor restaurant in a tent overlooking the vines with a phenomenal sunset view of Vinemount Ridge. The seasonal patio restaurant has a fairly extensive menu, all prepared in the outdoor wood-burning oven in front of the guests.

Favourite wines: Traditional Blanc de Blancs sparkling, Reserve Chardonnay, and pretty much any Pinot Noir.

Malivoire Wine Company, Twenty Mile Bench, Niagara wine country.

Malivoire Wine Company

Really cool building, partially located inside a banker-like structure. They offer guided tastings by reservation or self-indulgent tastings out in the yard. The grape bushes grow up a hill away from the tasting room, making this location perfect for an intimate stroll with many photo ops. 

Favourite wines: Albert’s Honour Old Vines Foch, Small Lot Gamay, and Estate Grown Chardonnay

Tawse Winery

Sister (father?) winery to Redstone, this winery has a wide selection of wines and spirits, which you can taste on their enclosed, beautiful outdoor garden patio. They also sell some tasty jams and fresh potato chips to go with your wine tastings. 

Favourite wines: Guy Lafleur Cuvee Chardonnay and Spark Riesling – Limestone Ridge

Domaine Queylus Winery

Located on the outskirts of the area, this is a unique and private space in a newly renovated cabin with a tasting room extension. The outdoor terrace has curtained seating areas that feel like cabanas, a view of a field, and a couple of ponds. For a snack, you can get a charcuterie, which comes in a pizza box, thoroughly enjoyed that.

Favourite wines: Reserve du Domain Pinot Noir and Tradition Chardonnay

Hidden Bench Estate Winery

Lovely, quiet spot with a terrace where you can taste a range of wines by the glass. This winery does offer special experience tastings, which you need to book ahead of time. This winery is owned and operated by Harald Thiel and his family and primarily focuses on Pinot Noir, Chardonnay and Riesling – very common in this region.

Favourite wines: Blanc de Blanc sparkling, need to return to try a few more.

Organized Crime Winery

Second-generation family-owned, small boutique winery with a sloping yard overlooking the nearby vineyard. Their wine selection is quite rich, and in 2019, OCW placed in the top three at the National Wine Awards of Canada. The backyard has plenty of seating with a view, and occasionally, they have daily tasting specials. This is also one of the few wineries that open till 6 pm (but do check their site to be sure).

Breweries:

Bench Brewing Company

Near Redstone is the Bench Brewing Company, which seems like the most popular spot in the area and may be hard to get in, but if you do, make sure to try one of their pretzels! Here you can get flights, samples, full pints, and a hearty meal. A fun fact about this building is it used to be a school, so the architectural transformation is quite interesting. 

Newark Brewing Company

New craft brewery in Beamsville that offers food from Blue Collar Kitchen, beer tastings (Dunkel, Helles, Wit, and Dubbel), and live music on some nights. For the guests in your party who might want or need other options, there is also wine and cider available on the menu.

Attractions & Accommodations:

Twenty Valley does not have a lot of hotels, with most of them located in nearby small towns like Niagara-on-the-Lake (NOTL), St. Catharines, Jordan Station/Lincoln, or Beamsville. Many people opt for private holiday rentals to stay in the valley.

The Juniper Inn in St. Catharines, for example, is a great boutique option with self-check-in. The Inn is operated by self-check-in, which is convenient if you don’t know what time you might be arriving. Each room has a uniquely different decor, ours (Room R) is inspired by the Hollywood-style rock n’ roll. St. Catharines, as one of the biggest cities in the area, also has larger hotel chains like Hampton Inn by Hilton, Staybridge Suites, and Four Points by Sheraton, to name a few. There are a handful of vintage boutique hotels in NOTL, including 124 on Queen Hotel & Spa, The Shaw Club Hotel, Riverbend Inn Vineyard, and the Harbour House. In Jordan Station/Lincoln, you will also find some larger hotel chains like The Jordan Ramada,

Find more hotels in the Niagara wine country

* * *

If you need some early morning adventure, Ball’s Falls Conservation Area has a lot to explore, from old-timy houses to waterfalls and hikes. There are different ways to get to the waterfall; some offer a view from the top, some from the bottom. This entrance is close to the parking lot.

To break up the winery strolls, pop into Prudhomme’s Antique Market and the Jordan Harbour Marina [very last image] and go for a walk to see the abandoned pirate ship, La Grande Hermine.

Regional wine tours

The post A wine lover’s guide to Twenty Valley Niagara wine region appeared first on Paths to Travel.

New Brunswick Distillery is located in the small town of Bathurst, New Brunswick. The business is a passion project of Katherine Lanteigne and her husband, Michael (Mihai) Petrovici, fueled by a generational history in spirit making. With just over a year in production, the distillery has already received a Silver award for Best Distillery in NB by Excellence NB, People’s Choice Award (2025), and the Vodka Lemonade received the “Foodie’s Choice Award” by Food & Beverage Atlantic (2025).

Kateryna Topol: When did New Brunswick Distillery open? 

Katherine Lanteigne: We opened in July 2024. We are still very, very new, and as you could see at the NB Spirits Festival, we only had two gins because when we registered a few months ago, we only had those two products at the liquor store [the festival requires pre-approval of all showcased spirits]. But now we have more, including vodka, rum, and ready-to-drink beverages (RTD), so we are slowly but surely making our way into the market. 

It was an honour to be at the Spirits Festival, because there were only two companies from New Brunswick – First Light Distillery and us – and it is a whisky-focused festival, so making the cut was an honour. A few of our RTD products have put us on the map because they have been performing well in stores, which helped us catch the attention of the ANBL (The New Brunswick Liquor Corporation).

KT: Which is great support, I’m sure. As far as the concept for the distillery, your website mentions generations of spirit-making history, tell me about that

KL: My husband, Michael Petrovici, is from Eastern Europe, from Romania, and making spirits is deeply rooted in their traditions. It is still legal in Romania to make your own alcohol, so it’s very common for people to have a still in their garage or backyard. The earth in Romania is so fertile, it is insane. You walk on the streets, and there are apricot trees, blackberries growing in ditches, and hops climbing fences along the road. Here we are working hard to grow hops, and there they are basically a weed. So they have access to all this fruit so many of them make brandy. 

Michael’s parents have an orchard and since he was little, he was making alcohol with his father, grandfather, and uncles. And that’s still the case now, every time we go there, it’s like “batch 2025” there, it’s called Țuică, it’s plum brandy, a national alcoholic beverage of Romania, but you can make it with any fruit. This year, his family made apple brandy. 

We met here, our distillery is on Main Street, and we do have a few other businesses here: Kaffeine Espresso Bar and Au Bootlegger Pub, just beside the distillery. Michael was always saying it would be nice to create something, some products and spirits. Which was also very tactical for our pub. Working with a distiller, Chris Bartkow, we started with what most distilleries start with: vodka, followed by gin, because those two don’t need ageing. We now have two gins, including a London Dry gin called Leap Day London Dry, which we tested on Leap Day before we opened; it was a very special day. That was followed by vodka and the Lemon Lavender Gin, which we had at the Spirits Festival.

Left: Distiller Chris Bartkow; image by La Cave Media. Katherine Lanteigne at the Food & Beverage Atlantic awards.

KT: And those two go hand-in-hand because you need vodka to make the gin, right?

KL: Yes, exactly! And then we started making the RTD products, which I think is what gained us all the attention. Our Vodka Lemonade launched in April, and in the summer, it surpassed Mike’s Hard Lemonade and Smirnoff Iced in sales, which is when ANBL noticed us.

KT: Very cool! I don’t see them on your website, though …

KL: No, because we aren’t selling them online, we are having a hard time keeping up with the demand. 

KT: So it’s kind of like you closed a loop between your properties by opening a distillery, and you make beer as well? 

KL: We do make beer, but it’s mostly for our bar. There is so much competition in beer, so spirits are the main focus. We actually just launched Vodka Carbanerry, made with local cranberries, and it’s been very popular. 

KT: So you use a lot of local ingredients?

KL: We try to source as locally as possible, but things like lemons, you can’t get those here. We recently launched a new gin, called Arboré Gin, which uses all local ingredients. I go into the Acadian Forest with my family to forage throughout the year. It’s a very local gin which uses things like spruce tips, cedar bark, winter greens, and so on. Our first batch was only 69 bottles, which we sold in a week and a half. For this gin, it takes us a full year to gather all the ingredients because they are not available year-round. We’re in the middle of bottling the latest batch now, should be about 500 bottles this time.

KT: Very cool! What are some of your other sustainability initiatives?

KL: We have a few. Right now, all of the leftover stillage from production we send to local farmers, for example. We are also looking at creative ways to use the leftover botanicals from the gin, aiming to produce as little waste as possible.

All branding for the distillery is done by a local designer, Zoé Arseneau from Miette Design. Images by La Cave Media.

KT: Being located in the heart of Bathurst, you probably don’t have a lot of room to grow, how big is your production?

KL: We have one still, and to be honest, we are already feeling like we’re running out of space. It’s a three-story building, but everything happens on the main floor. There is also a tasting room there, so not a lot of room for production. For example, if we’re shipping 13 pallets of RTDs, we don’t actually have floorspace to store them, so we have to get creative. 

KT: So no immediate plans for expansion?

KL: Not right now, we don’t want to grow too fast, we need to look at trends and think through it all strategically to avoid being a one-hit-wonder.

KT: Totally makes sense. And people can visit the distillery?

KL: Yes, we have a tasting room, we do tours, and the space is available for event rentals as well. We are looking at hosting bigger tour groups in Bathurst, so working on fine-tuning those in the next few months. We will also soon have workshops, like a workshop on making your own gin – we have a six-station area upstairs, called the gin school, it’s already gathering quite a bit of attention because of the setup. 

Images by La Cave Media.

The post On the makings of a distillery with Katherine Lanteigne from the New Brunswick Distillery appeared first on Paths to Travel.

This article might contain affiliate links. Read the disclaimer about affiliate links & PR gifting here.

Aba-Ra!

108 Brick Ln, London E1 6RL, United Kingdom | map link
abara.co.uk

Georgian restaurant on Brick Lane, a neighbourhood famously known for Indian food. Georgian cuisine is rich and flavourful. Try the restaurant’s signature dishes, ajarian khachapuries (cheese-filled bread) and freshly made khinkali (dumplings). Make sure to accompany your hearty meal with a glass of Georgian wine, it is, after all, where wine came from.

Blacklock Shoreditch

28-30 Rivington St, London EC2A 3DZ, United Kingdom | map link
IG: @blacklockchops
theblacklock.com

The space is a renovated furniture factory, the industrial feel is still very much present. A modern British pub by design, this is a traditional chophouse with a hefty menu of meats with a wide selection of sides. As you wait for your main meal, pick a few single-bite snacks from the Pre-chop Bites menu. The beverage list is pretty robust and includes wine on tap. This restaurant is B Corp certified.

Chez Elles Bistroquet

45 Brick Ln, London E1 6PU, United Kingdom | map link
IG: @chezellesbistro
chezellesbistroquet.co.uk

A French bistro in Brick Lane. This is a small restaurant with a very homey feel. On the menu are French cuisine favourites like the French onion soup, snails in garlic butter, truffle cheese soufflé, mussels, duck, and steaks. In the summer, the team puts out a few tables outside, extending the casual feel to the street.

China Tang at the Dorchester

251 Tooley St, London SE1 2JX, United Kingdom | map link
IG @thedorchester
chinatanglondon.co.uk

Chinese restaurant at The Dorchester Hotel, London. The hotel has two Michelin keys, and the food reflects this. The menu is the best of Chinese comfort food, from dumplings to Peking duck served up with a white-glove flair. The bar menu is equally impressive, created by an award-winning bartender. The bar at Chine Tang is worth the visit just for the drinks.

Left: Discount Suit Company, image courtesy of the bar.
Right: China Tang table at The_Dorchester Hotel, image courtesy of the hotel.

Discount Suit Company

 29A Wentworth St, London E1 7TB, United Kingdom | map link
IG: @discountsuitco
discountsuitcompany.co.uk

A bit of a hidden gem cocktail bar, located below street level. The space used to be a tailor’s stockroom and was converted into a small bar. The lights are dimmed, the cealings is low, and the good vibes are flowing. The craft cocktail menu is amplified by the knowledgeable bar team, prepared to improvise a beverage to your taste.

East London Liquor Company (ELLC)

Bow Wharf, Unit GF1, 221 Grove Rd., Old Ford, London E3 5SN, United Kingdom | Google maps
IG @eastlondonliquorcompany
eastlondonliquorcompany.com

Distillery, bar, and restaurant with a wonderful outdoor space. Located in London’s East End, this is a popular spot with a fun vibe and a fantastic drink selection. They distil gin, vodka, and whisky, while rums are imported from Jamaica and Guyana. ELLC offers distillery tours for those interested in looking behind the scenes. The cocktail menu is a selection of carefully crafted drinks with simple names like “Gin + Asparagus” or “Tequila + Pumpkin”.

East London Liquor Company. Images by Kateryna Topol.

Muhib’s best in Brick Lane

73 Brick Ln, London E1 6QL, United Kingdom | map link
IG: @muhibindian
muhibindiancuisine.com

On a street packed with Indian restaurants back to back, it can be difficult to choose one, but this one came recommended by the locals. On the menu are pages and pages of dishes from starters to Muhib’s specialities, to curries, masalas, dansak and pathia dishes, and much more. Everything is well seasoned and packed with flavour. Save your appetite and bring friends to share a few plates with.

Swift cocktail bars

A classic cocktail bar with locations in Soho and Shoreditch. The Soho location has an upstairs bar and a basement den. The upstairs is an airy and open space with a rich selection of cocktails, beers, and wine. Swift is also known for their scotch selection, which includes over 300 options from around the world. The downstairs at Soho has a very cool menu, one drink per page, each dedicated to a different celebrity. This menu is fittingly titled “Legends”. The cocktail selection is really interesting, for example, the ode to Hemingway is “Eden,” a silky and rich rum-based cocktail. Snoop Dog’s bevi, on the other hand, is a tropical and refreshing vodka cocktail called “Long Beach”. Swift is included in the world’s top 50 best restaurants. The Shoreditch is smaller and more laid back, but with the same high-quality service and expertly made craft cocktails.

Swift Soho. Images by Kateryna Topol.

Swans Bar at Maison Assouline

196A Piccadilly, London W1J 9EY, United Kingdom | Map link
IG: @maisonassouline
eu.assouline.com

Cocktail bar and cafe inside the Maison Assouline bookshop. As an Instagrammable spot, this bar gets quite busy, but if you happen to come across an open spot, take a seat for a tea or a cocktail break and enjoy the library vibes. Snacks and food are available to make it a complete lunch or dinner.

Swans Bar at Maison Assouline, images courtesy of Maison Assouline.

L’ETO Piccadilly

199 Piccadilly, London W1J 9HA, United Kingdom | Map link
IG: @letocaffe.official
uk.leto.delivery

L’ETO Cafe is hard to miss because of the cakes and pastries in the window. You can almost taste them just by looking. The interior is a classic cafe-style room where you can sit and enjoy your dessert with tea or coffee. Savoury lunch and brunch dishes are also an option. L’ETO has locations allacross the city, check which one is closest to you.

The Toucan

19 Carlisle St, London W1D 3BY, United Kingdom | map link
@thetoucansoho
thetoucansoho.co.uk

If you like Guinness, this is the place to be. Pouring more fresh Guinness daily than all of downtown Toronto, the Toucan is an institution. A small pub with an equally small area outside this pub spills out onto the street with tipsy patrons clutching onto dark pints. The Toucan is an institution.

Bonus: Secret Food Tour in SoHo

Book on secretfoodtours.com or GetYourGuide

One way to see and eat as much as possible during a short visit is doing a food tour with a local. The Secret Food Tours adventure through Soho is a fun walk through the neigbourhood filled with stories and many bites and sips. You will taste cuisine across multiple cultures, try gin, and end the evening in a very, very old bar that used to be a brothel.

Alternatively, you can See London on a panoramic gourmet food bus, while enjoying lunch or dinner.

Secret Food Tour in SoHo. Images by Kateryna Topol.

The post Where to eat and drink in London, UK appeared first on Paths to Travel.

Chef Zach Keeshig’s latest endeavour, Nagaan, is his life’s work, packaged as a 17-seat restaurant in Owen Sound, a small town in rural Ontario. This is where he grew up, where his community garden is, and where he is elevating Indigenous cuisine to the global stage one 12-course tasting at a time. 

Keeshig’s culinary training includes some of the best kitchens in Canada (Eigensinn Farm, The Restaurant at Pearl Morissette, Langdon Hall), but his unique culinary approach is deeply inspired by his Ojibwa roots (Nawash Unceded First Nation).

This article might contain affiliate links. Read the disclaimer about affiliate links & PR gifting here. 
All images by Kateryna Topol.

Foraging as a way of life

When fine-tuning his concept, Keeshig made a choice to use only local ingredients. A healthy portion of herbs and vegetables comes from a nearby community garden, some are sourced from local farmers, and many are found in the forest. Ingredients like citrus, coffee, or vanilla find their flavour counterparts in the woods. The forest offers a bounty of flavour, from wild leeks and onions to fiddle heads, Japanese knotweed, mustard garlic, and the three seasons of mushrooms, all growing in undisturbed natural environments.

Foraging season is at its peak in spring and summer. “At this time, we forage nearly every day,” he shared. “I’ll go out today because yesterday I noticed that magnolias were flowering. I’ll harvest and pickle them so we can have magnolia vinegar later on. They have an almost ginger-like flavour,” he added, pulling a pickled flower out of the jar with twizzers.

Each farmed or wild ingredient finds an array of treatments. Fresh, pickled, ground to a powder or made into a vinegar, these preserves help Nagaan’s team stretch the seasonal flavours through the winter months.  

Embracing the game

Hunting and fishing have been a way of life for Indigenous peoples for millennia, and Nagaan’s menu leans into the tradition with wild game and seafood found in nearby rivers and lakes. “I wanted to use ingredients that our people were hunting and eating. So I asked hunters on the reserve to start shooting us wild geese, ducks, and deer”.

“I wanted to introduce more Indigenous businesses into my business,” he proudly admitted. Keeshig’s network of suppliers is one of the many ways in which he supports local communities, always sharing the story behind the ingredient with restaurant patrons, “giving the suppliers a bit of shoutout”.

One of the key proteins on this menu is bison. Indigenous to Canada, bison have a turbulent history, but due to the recent implementation of the Buffalo Treaty, their population is growing. Keeshig sources his from Snowy Creek Bison, and seeing this majestic animal firsthand was on today’s agenda. The farm, operated by a husband and wife pair, Lizette and Cornelius, is a bison heaven. Cornelius drove the two of us into the field past multiple enclosures, locking each one as we passed. Parked somewhere in the middle, we sat there for a while, observing the animals from a distance. “I drive out here daily and just sit and observe them for hours,” Cornelius shared, looking at his herd, wallowing in the grass like kittens. 

Inside the restaurant

The restaurant feels like a homey cabin. Each hand-carved table has an etching of something they forage, artisan-made animal hides are hung up on the wall between shelves of preserves. Everything at Nagaan is custom-made by hand for the restaurant, from wood slab tables to plates shaped specifically to fit Chef Keeshig’s unique vision.

The real magic, however, begins with the first course. Each intricately plated dish is a work of art where the vessel itself often comes from nature. Plate after plate, Nagaan’s team presents explosive flavours with layered ingredients appealing to all five senses. The core menu stays the same, listed on a single sheet menu in English and Ojibwe. The individual ingredients, however, change seasonally depending on what’s fresh and available that day, making sure that every Nagaan experience is one of a kind.

Nagaan is a dry restaurant with uniquely delicious non-alcoholic beverage options are offered with each course, including the above-mentioned dandelion root coffee-like beverage.

Visiting Nagaan

The easiest way to reach Nagaan is by car, but in the absence of one, FlixBus goes directly from Toronto to Owen Sound with a few scenic stops. If you are staying overnight, Best Western Inn On The Bay is a short walk from the restaurant, has a pool with a view and a gym. Make it a weekend with a prolonged stay at The Inn at Cobble Beach on the lake or a fully private, Refurbished Cozy Farmhouse on 100 acres.

The post Behind the scenes of Chef Zach Keeshig’s unique approach to indigenous cuisine at Naagan appeared first on Paths to Travel.

Devour! A festival born from vision

In the early 2010s, iconic Nova Scotia chef Michael Howell and film industry veteran Lia Rinaldo, known for her leadership at the Atlantic Film Festival, shared a fundamental belief: food was more than just a matter of sustenance, and film was more than simple entertainment. With that, a seed was planted, and it was at this moment when Howell and Rinaldo embarked on a quest to create an experimental festival. 

The inaugural fest was small yet charming – indicative of Wolfville itself. But Howell and Rinaldo’s respected ranks in their respective arenas played a big role when it came to impact. Chef-led dinners, hands-on workshops, community gatherings, and culinary-inspired movie screenings injected immediate excitement, and word spread quickly about the festival’s authentic, wholesome flair. As time passed, many prolific names attended, including Sam Kass (former White House chef for the Obamas), and even Anthony Bourdain. 

2025 marked the 15^th anniversary of Devour! Guests come from far and wide not only to immerse themselves with feature films and flavours, but celebrate taste and storytelling in a community already known for its welcoming nature, and agricultural ethos. 

Images courtesy of Devour! Festival.

Why Wolfville & Devour! go hand-in-hand

Nova Scotia is already famous for its delicious experiences, including the Lobster Trail, Chowder Trail, Cheese Trail, and Good Cheer Trail. Beer and cider are big here, as is wine. The province’s viticultural roots date back to the early 17^th century, and today boasts varietals including Baco Noir and L’Acadie Blanc. Besides being home to the nearby Grand-Pre UNESCO World Heritage Site, Wolfville is considered to be the province’s agricultural heartland with everything from roadside farmer’s markets to coastal culinary experiences and wine tours – all featuring local flavours. 

When it comes to the big screen, Denton Hall on the Acadia University campus is home to galas and special events, while the Al Whittle Theatre, opened in 1911, is the hub for most of the 47 screenings that were shown in 2025. Its historic charm, and community initiatives to resurrect it complements the festival’s theme perfectly. Since reopening in 2004, it’s become Wolfville’s cultural hub and is very much woven into the heart of the town’s historic, and independent cinematic soul. Like Devour!, the theatre is a celebratory symbol of heritage, culture and place. 

Left: Image by Alison Slattery, courtesy of Tourisme Montréal. Right: Danny Smiles, Le Violon. Image courtesy of Devour! Festival.

Michelin-starred experiences

The 15^th edition of Devour! treated guests to both local culinary connoisseurs and Michelin-starred chefs from Montreal. Le Caveau restaurant played host to a curated three-course luncheon inspired by Bistro La Franquette’s Renee Deschene-O’Hagan and chef Elias Deligianis, while at Lightfoot Vineyards, acclaimed chefs Emma Cardarelli and Chris Pyne showcased seasonal, autumnal ingredients resulting in exquisite flavours. Workshops from Danny Smiles (Le Violon), Massimo Piedimonte (Cabaret l’Enfer), and sommelier Ryan Gray (Nora Gray, Elena, Gia Vin & Grill) were immersive, engaging, and informative. 

Chef Jean-Sebastien Giguere (La Cabane du Coureur) added a touch of home-grown sweetness to brunch thanks to his maple-infused delights. In the afternoon, Eastern Canada’s most talented chefs competed for most innovative poutine, while at the Wolfville Farmer’s Market, a lobster-themed ‘Fais-to-do’ blended street market energy with culinary celebration and communal dining fun. Every event, talk, and workshop reflected the festival’s aim of combining local flavours, tips and tricks, and storytelling with a personal touch.

Devour! global stature & Enduring legacy

What started in Wolfville has expanded globally. In 2019 alone, there were 19 satellite events, including throughout Canada, the USA, Germany, and Portugal. An increasingly popular spinoff takes place in the Bahamas. In February 2026, Green Turtle Cay will host the 6^th Annual Devour! The Beach, a tropical winter getaway that combines food and film with uniquely local experiences. No matter the location, each Devour! has one goal in mind: to celebrate the collective human experience, to go deeper with the aim of inspiring compassion with emotional, impactful storytelling through food and film. 

Devour! favourites

As a fan of food, film and the combination thereof, Devour! was divine! If the goal was to experience, savour and appreciate the finer, more detailed nuances of what it takes to create a masterpiece on a plate or on film, Devour! left me salivating and satiated. Sure, the dishes were delicious, the films moving, but I found myself impacted most when young directors excitedly shared spontaneous, unrehearsed exuberance about their latest film project, and when seasoned pros gathered young students together, and instructed them on how to best crack a lobster for diners unfamiliar with how to eat them (thank you). 

What struck the biggest chord was the 10^th annual Great Devour! Community Cajun Chicken Supper, supporting regional food banks in the Annapolis Valley.  “We’ll serve thousands of free meals to those who need it the most today,” chef Michael tells me. “It’s not only about inviting chefs and screening films, it’s about giving back to this community – healthy meals to food-insecure residents while promoting health and agriculture”. 

Author: Jim Bamboulis
@travelmammal

Jim Bamboulis is a content creator with 25 years of experience as a TV host and producer, Travel Journalist, and Podcaster. He has created travel and food videos for Lonely Planet and contributes to various international publications. Jim hosts the Fact Up Podcast, a travel show exploring destinations and local culture. He runs Mazee, a business offering Greek gift baskets and online cooking classes. A passionate traveller and outdoor enthusiast, Jim believes in balancing adventure with great food.

The post Inside Nova Scotia’s Devour! Food & Film Fest: Where taste meets story appeared first on Paths to Travel.

The festival sojourned in the Heineken Diamond Lounge of Citi Field in Queens, New York. The stadium is home to the New York Mets, an NL East-contending Major League Baseball team, but more than that, it is also home to one of the best culinary experiences in baseball. Touted for their game day menu, they brought the gour-Met commitment to the offseason by hosting 25 bagelries for this breakfast extravaganza.

The long 5th-floor lounge wraps around the home plate corner of the diamond and opens into a wide room at its apex. It is split down the middle lengthwise by a stage reserved for the bagel rolling competition. The walls are lined with bagel stations packed shoulder to shoulder. No two bagel booths are alike, each sporting personality pieces to draw the bagel connoisseurs in. But the main focus of the event, of course, was the bagels. Having spent the day taste-testing the bagels at the event, these three spots came up on top as the best bagels.

From left to right: B’s Bagels, Utopia Bagels, and Curley’s Bagel. Images by Eric Mura.

Curley’s Bagel, Sunnyside, NY

Curley’s Bagel are the runner-up for the people’s choice award. Curley’s Bagel is run by Mark Curley, and their focus is on delicious bagels made with natural ingredients, which they love to pile high with fillings and make into sandwiches. Curley tells of the origin of their recipe is the marriage of the owner’s influences in a perfect sourdough bagel: Mark Curley is from New York, and his wife is from California. The sourdough, he claims, is easier to digest, making for a better bagel-eating experience overall without as much of the bloating that some complain about when eating a bagel. Curley’s stand was tucked away from the windows and bright fall morning light, but one only needed to follow the smell or the bright banners of their booth to find an amazing, albeit untraditional, New York bagel. I tried the apple cinnamon bagel, based on the classic apple cinnamon doughnut. It was flavourful, as easy to eat as advertised, and satisfyingly chewy.

B’s Bagels, Gig Harbor, WA 

B’s Bagels came all the way from Gig Harbor, Washington. A port city near the southernmost tip of the South, the bagel scene there is lacking in quality. Britany Erwin, the B in B’s Bagels, spoke to their competition, primarily being big bagel companies that batch-steam their bagels. B’s Bagels’ focus is on brining the boil and bake technique to the steam-saturated West Coast bagel scene. Brittany spoke about the community in her area that came together to help support the growth of her business, which also helped them find their way to the New York Bagel Fest. A significant contributing factor that Brittany attributed their powerful flavours to was the scarcity of ingredients in their neck of the woods, which forces them to get creative in order to get the most out of what they have. I tried a stuffing bagel with a fruit-flavoured cream cheese, it was one of the best things I’ve tasted in ages. A fantastic bite all around. I will be getting them every time I’m in the Tacoma Area.

Utopia Bagels, New York, NY

Utopia Bagels are a New York classic. I had the pleasure of speaking to one of the founders, Scott Spellman, about what it takes to make a real New York Bagel. Scott gave me a glimpse into the bagel factory in his brain, a glimpse, it seems, he truly enjoys sharing with people. Scott doesn’t keep any secrets about how he makes his bagels so good. He said it takes two things to make good bagels: “heart and patience”. By that, he explained to me, he means that it’s not the New York water (though it does make them taste better) because every shop in town has that. Nor is it the special flavours or ingredients in the dough. It’s about taking the time to learn how to do it and to really care about the process. Scott claims his bagel rollers have been doing it for him for 40 years. The woman working the booth, Cameron, is a lifer at Utopia Bagels. Scott cultivates a space that makes folks want to stay and commit to the craft. His love for it is infectious. And all you have to do is try one of the bagels to see the proof of what he shares. I tried a plain bagel with plain cream cheese, everything bagel seasoning, and ACME Lox. It was mouth-wateringly good, no exaggeration.

Despite speaking to some of the foremost minds on the topic, I was unable to define exactly what makes a bagel, a bagel, or even what a proper New York Bagel is, but learning the complex relationships between styles and techniques in the bagel world has opened up my mind and palate to what bagels can do and be. The passion for the craft of making bagels is what defines the art and the final product. Next time you walk into your bagel shop, ask about how they roll their bagels or how the bagels are cooked. The story just makes breakfast that much more filling.

About the author: Eric Mura
muraphotography.com | @mav_ricks_pics | Quip Magazine profile

Eric is a writer and photographer living and working in Brooklyn. He grew up in Oakland, California, cut his teeth shooting concerts in Seattle, Washington, and now works at many of the venues in New York. Born in California, hippy rock mixed with Oakland rap and honed with Seattle Grunge spliced with DIY, Eric lives and breathes live music. His work focuses on the connection between the performer and the audience. 

The post What makes the best bagel & where to find one in NYC & Washington appeared first on Paths to Travel.

Sotol is deeply rooted in Mexican history and has become synonymous with the state of Chihuahua. Various distilleries have annual sotol harvest celebrations, inviting friends and family to honour the ancestral methods and celebrate the spirit. Much like mezcal, sotol is finally gaining momentum, finding its place in the spotlight among spirits connoisseurs. But what feels new to many is actually an 800-year-old tradition.

The trip was hosted by the Chihuahua Tourism Board; the DMO did not review or approve this story.
All images by Kateryna Topol.

What is Sotol?

Sotol derives from Dasylirion plants, commonly grown in the Chihuahua Desert (which takes up 500,000 square kilometres of land). It is a succulent plant with long, spiny leaves, almost sharp to the touch. At first glance, the plant can be mistaken for an Agave, famously used for tequila and mezcal production, but there are a few key differences between the plant families. Dasylirion does not need much water and can live up to 100 years, regrowing after being cut, unlike Agave, which ends its lifecycle after it flowers. As a dioecious species, the Dasylirion plants need to be pollinated by birds in order to bloom, another differentiating factor from Agave. 

Up to 90% of the Dasylirion plants grown in Chihuahua are wild, “but we can’t just go around cutting them,” Victor pointed out. Producers need to have a permit, which dictates how many tonnes of plants they can extract per year. It takes up to 12 years for Dasylirion to reach the maturity needed for sotol production, so strict extraction and reforestation allow plants to replenish naturally and sustainably. “It is a federal crime to get caught with sotol heads that were not approved for harvest,” Ibarra added. This, of course, means that sotol is a terroir spirit. It was registered as Denominación de Origen in 2002 and can only be produced in Chihuahua, Coahuila, and Durango.

How do you consume it?

The best way to drink sotol is to sip it neat, like you would whiskey. Serve it in a small glass like a copita (short-stemmed glass) or in a small clay vessel as you would with mezcal. Joven sotol (blanco) can also be used in cocktails, for a margarita or a paloma. Older sotols could produce an interesting Old Fashioned.

A bit of sotol history 

Indigenous People of the Chihuahua Desert have been making sotol for centuries. Rarámuri, for example, were fermenting the plants, producing a more soupy, beer-like spirit, but the true origin of the beverage is still being studied. According to Ibarra, a Chihuahua native with 40 years of experience in spirits, the distillation process was brought to the region by the Spaniards in the 1600s. The ageing process, however, was an outcome of prohibition.

For a period of time, sotol was seen as a drink of peasants and drunks and as such was illegal until 1994. But even with the prohibition in full effect, people were still making sotol and exporting it to their nearby neighbours in the USA. Rangers roamed the desert, destroying distilleries, breaking stills, and bottles. To hide their hard work from the rangers, sotoleros (sotol distillers) would dig graves and bury the bottles, placing burial crosses on top. When rangers came to look for sotol bottles, sotoleros would claim none were left, and if questioned about the fresh grave, would express their condolences for a recently passed away aunt.

The rangers would pay their respects at the grave, not realising a stash of sotol was resting just below their feet. What soteleros didn’t know at the time was that burying the bottles changed how they matured. “The methanol would create these fantastic flavours in controlled temperatures,” Ibarra explained, “completely changing the flavour of the spirit”. 

Oro de Coyame have been producing sotol for over 150 years under the care and supervision of the Ruelas Family. Today, they still bury a few bottles to honour the tradition. These bottles are often unearthed for the Sotol Festival, where fans and producers gather to eat, sip, and celebrate.

How is Sotol produced?

There are 24 types of Dasylirion plants, Oro de Coyame grow five, each neatly named with a name plaque. Different varietals produce different sotol, and as such are indicated on the bottle (ie. “100% Dasylirion Wheeleri”). Flavourwise, sotol is bright and grassy, with herbaceous and citrus notes, sometimes even floral, depending on the plant variety. This flavour can, of course, change through barrel ageing.

Similar to mezcal, there are three types of sotol: industrial, artisanal, and ancestral. Ancestral method uses clay pots and is mostly used by small producers. Industrial sotol is defined by its title, produced by some of the bigger distilleries, like Hacienda de Chihuahua, which have their own plantations. Oro de Coyame, on the other hand, is the number one artisanal sotol producer in the world, cooking up 27,000 litres annually. The distillery relies on wild plants, and these “plants are harder to harvest because some of the fields are high up in the mountains,” Ibarra shared, “so we have to get creative about our approach”.

The production process is very similar to mezcal, though sotol purists prefer to call the Dasylirion piña the heart. The Dasylirion plant is trimmed down to its heart (leaves are used to make baskets and other crafts) and roasted in a deep pit (aka the oven) in the ground. Plant hearts spend up to five or even seven days in the oven. This process caramelises the sugars, making them richer and more pronounced. Only the maestro sotelero knows when the hearts are ready, one of their many secrets.

The liquid gathered from the roasted hearts, called vino, is then transferred into pine wood vats for natural fermentation for up to seven days. This liquid is then moved into copper stills (some producers use steel) and distilled, or double-distilled at Oro de Coyame. Most sotols are unaged, but the Ruelas Family likes to experiment with flavour. In addition to the staple unaged joven (young) expression, they also produce reposado, aged for four months in red oak barrels and añejo, aged for two years.

If you visit the distillery, however, many more bottles will be lined up before your eyes. Every year, the distillery shares special releases, all limited and only some available for export. In the tasting room, the showstopper is a glass jar with rattlesnake folded inside. “Would you like to try it?” Ibarra scanned the room with a grin. We all bravely stepped forward, reaching for the shot glasses.

In Chihuahua, snake venom is believed to have healing powers and is incorporated in various traditional practices. Non-poisonous rattlesnake venom sotol is therefore believed to have medicinal properties. With the first sip, this sotol was surprisingly smooth and flavorful. None of us really knew what to expect, but the pleasantly approachable feel was a welcome surprise. Bottles of rattlesnake sotol are available for purchase at the distillery, along with some other rare and vintage finds. 

How to visit Oro de Coyame 

The distillery is located in Aldama, Chihuahua, not far from the capital city. The tasting room is open daily, but advance bookings are recommended. Keep in mind, this isn’t a luxurious tasting experience like you’d get in a Champagne house. Oro de Coyame is a small facility with a small tasting room, what you will get is an educational tour and a unique tasting experience.

The post The spirit of Chihuahua: A close look at sotol at Oro de Coyame appeared first on Paths to Travel.

The restaurant is one of four preprties in the La Tanière Group, people behind the 2-star Tanière 3, 1-star ​​Légende, and Vieux Carré cocktail bar. This year, L’Orygine received a Michelin mention. 

Much like the rest of the restaurants in the La Tanière Group, L’Orygine is a beautiful property with a spacious dining room and garden-like enclosed terrace in Old Québec City. Diners have an option of ordering a la carte or enbarking on the Discovery tasting menu – a 6-course dining experience optionally paired with wine or cocktails. The signature cocktail pairing, which can be non-alcoholic, takes on a similar approach, using local, seasonal ingredients, perfectly matched to each course. A healthy portion of the wine selections are also local, further reinforcing the idea of staying close to home.

The mastermind behind the menu is Chief and co-owner Sabrina Lemay, who brings her years of culinary experience to this kitchen with constant passion and a uniquely creative eye. 

On the left, Chief and co-owner or L’Orygine, Sabrina Lemay. On the right and below: interior images of the restaurant. Images courtesy of L’Orygine.

Kateryna Topol: Thank you for taking the time to speak with me, Sabrina, let’s start at the beginning – when did your culinary interests first start?

Sabrina Lemay: At a young age, three or four years old, I always loved cooking with my mother. When I was a little kid I told everyone I wanted to be a chef and a businesswoman. Mix them both. My mom is a really great cook, she always let me play in the kitchen without any boundaries. So not only with Play-Doh, but real food, [fostering this love of cooking].

* * * 

Sabrina did a year of culinary school and upon completion enrolled into a program with Fairmon Hotel which allowed her to learn and travel. For a month and a half she staged at Restaurant Marcon, a 3-star restaurant in Saint-Bonnet-le-Froid, France. The travel expereinces made her realise she was more interested in restaurants, not hotels, so she returned to Québec and joined Saint Amour, in Old Quebec, working her way up to sous chef. 

SL: After that, I spent two years working at La Tanière, where I met my future business partner. Two years later, I was looking for a change and went to work at Le Baluchon in the country. My job was to [revive the restaurant] and put it on the culinary map. After that I returned to Québec City and worked at a family restaurant, Les Sales Gosses, it is closed now sadly. 

It was a small restaurant, maybe 60 seats, and it was a really fun lunch and dinner menu, no boundaries for where food comes from so I was able to cook with exoctic spices and so on. I stayed in touch with my contact at  La Tanière. They were looking to move the restaurant to a new location, which is where Tanière 3 is now, and needed a concept for upstairs, where  L’Orygine is. At the time, I didn’t want to be a part of anything big, because I wanted to travel, but they asked if I wanted to make vegan and vegetable-forward food. In Québec, you don’t see that a lot, so I got butterflies thinking about it. The boundary they set was not to use anything outside of Canada, focusing on Québec, so it was a great challenge. We are celebrating our seventh anniversary this year. 

KT: L’Orygine, it’s not fully vegan though …

SL: No, but there is a lot of vegan-friendly food, I don’t like to exclude people because of their dietary restrictions. At L’Orygine we want to include everyone at the same table. We have a 50/50 split menu, vegan and omnivore, they go hand-in-hand. There are a lot of options for both, and when we have to work with allergy restrictions, we embrace it. We like to work with less butter and less cream, to be able to serve more people with allergies but without compromising the taste.

KT: How would you describe your menu?

SL: We have our own garden, all of the produce comes from farms within 200 km radius, our mushrooms are grownd downtown by La Botte Champignonnière. I like to work with vegetables and so all menus start with one [seasonal] vegetable, we cook a lot with the season. I love to work with nostalgia, I think we can reach everybody with a souvenir of food, play with the available ingredients, play with food. I don’t push to far with … spectacular, I prefer comfort food, like food in my home, and like the idea of changing people’s mind. I like having a client who is apprehensive about vegan food and will leave our restauranting thinking “wow, that was amazing,” and will be open to eating vegan over meat. 

KT: You call it homey comfort food, but all of your dishes are pretty spectacular when it comes to plating 

SL: [Laughs] For me it is simple, but because we are at La Tanière, which is a big show when it comes to food, we [elevate our food as well]. I think for me, it’s more about art and soul, everything on the plate is there for a reason, not just to look good. I know we eat with our eyes but I think everything should taste good too. 

I love to use the same ingredient in two-to-three ways. Let’s look at leeks for example, from the bottom, to the white, and the green. A lot of people think only the white is good, and everything else is trash or compos. I think everything on the vegetable or the meat can have a second or third life. We will use all of the ingredients, but maybe not on the same menu. Sometimes we’ll keep a lot of green of the leeks to dry and use them in pasta two seasons later.

We try to have less waste in the kitchen, to waste almost nothing.

L’Orygine summer 2025 menu. Images by Kateryna Topol.

KT: That’s really cool and something I’ve been thinking about a lot at home as well, like when it comes to carrot stems and making carrot pesto instead of just tossing them 

SL: Yes, it’s true. Like, when it is crab time (it’s a really small window) we do a menu of all crab, from amuse-bouche to dessert – all crab. It’s a little bit funky, but we love it so much. We’ll use the shell, dry it, and put it on salt and on the menu. So we really use the whole thing.

KT: Coming into the winter season, Canadian vegetable availability is quite limited, do you pickle and so on? 

SL: Yes, we do a lot of conserves, freezing and drying fruits, a lot of vegetable powder that we keep from summer. But we also have access to a greenhouse for tomatoes, peppers, mushrooms, and so on. There are a lot of fun ingredients in Québec and we use some root vegetables like beets, rutabaga, potatoes… But we need to be creative, because an abundance is not there.

We have a partnership with a farmer, about 45 minutes out of the city, they grow a lot of herbs in the greenhouse. I love fresh herbs in my dishes and now we can have chives and tarragon, kale and spinach, it’s really great. 

KT: How often do you change the menu?

SL: Four times per year, and sometimes in the summer we’ll have a pop-up menu or change certain ingredients throughout the season, like peaches and melons. 

KT: You have cocktail pairings available for Discovery menu, do you work with the bar team on those creations?

SL: Absolutely. When I do the menu, we sit down and do a bit of a brainstorm, discussing the ingredients. So if you eat the lobster, for the non-alcoholic drinkthey use the green of the fennel, we juice it and they put it in the cocktail. We do a lot of things like that. On the autumn menu, it’s apricots. There’s a small window of apricots in Ontario, like two weeks, so we buy a lot, we dry them to use as a garnish on the cocktail… We also work together with the sommelier, they pair the wine to our food, and sometimes they bring wine that they want to work with, and we do dishes to pair with the wine. 

KT: You mentioned you used to travel a lot, do you still? 

SL: I have a three-year-old girl now and the restaurant, so traveling is a bit difficult. My last trip was to Argentina, I do miss it, going with my bike, my backpack, my plane ticket, and just go. Maybe soon.

* * *

Learn more and book dinner reservations at lorygine.com.

Non-alcoholic cocktail pairring for L’Orygine’s summer 2025 menu. Images by Kateryna Topol.

The post L’Orygine’s Chief Sabrina Lemay speaks to her culinary approach & sustainability in the kitchen appeared first on Paths to Travel.

The national finals and international finals are a multi-day competition, culminating with the final challenge during which the winner is named in real time. The winning bartender becomes the face of World Class, travelling the world for international competitions as a judge and hosting pop-up events and learning sessions for the international bar community. Needless to say, the competition is not for amateurs. Bartenders train for months in advance and often enter multiple years in a row for a chance at the title. In 2024, Keegan McGregor from Halifax took the global title; the year before, Jacob Martin from Toronto went all the way on his first try.

The final challenge, even on the national scale, is a huge celebration. Friends, family, and the public are invited to witness the competition rounds in person while sipping cocktails created by previous years’ winners. “World Class celebrates innovation, craftsmanship, and the extraordinary talent that shapes the global bartending community,” commented Michael Armistead, Diageo Canada’s National Reserve and Sponsorship Manager. “Every year, we are thrilled to contribute to the evolution of cocktail culture and hospitality in Canada, creating memorable experiences for guests,” he added.

For the first time in the history of competition, Global World Class Finals are coming to Canada. The events will take place from September 28th to October 2nd in Toronto, welcoming 56 global finalists and over 1,000 international guests. To kickstart the celebration, multiple venues across Canada have added cocktail creations from past global and national winners to their menus in a month-long celebration called World Class Cocktail Festival. Throughout the competition week, industry members will also have access to The Industry Forum on September 29 and a series of cocktail labs on September 28th and October 2nd.

Diageo World Class Canadian winners: Kaitlyn Stewart (2017, middle image), James Grant (2021, middle image). Jacob Martin (2023, on the left) and Keegan McGregor (2024, on the right). Image courtesy of CNW Group/Diageo.

World Class Cocktail Festival

World Class Cocktail Festival is taking place from August 16th to October 3rd across Canada. Participating bars are spread across Calgary, Edmonton, Vancouver, Whistler, Penticton, Halifax, Toronto, Montréal, and Saskatoon. As host city, Toronto will welcome guest shifts by the world’s best bartenders across its best bars, host special events, and offer drink experiences. Start dates vary per location.

See the map of all participating cocktail festival venues coast to coast across Canada.

Consumer events & Pop-up bars

Ketel One After Dark
September 27 to October 1
Dineen Coffee Co., 140 Yonge St, Toronto
Featuring Benja Padron Novoa, Lorenzo Antorini, Kate Boushel, Jimmy Greek
Tickets & reservations

For 5 nights only, Ketel One After Dark unites the baristas from Dineen Coffee Co. and globally acclaimed bartenders to create the perfect cocktail. The immersive after-hours cocktail event spotlights their expertise and craft to serve up the most incredible Espresso Martinis that Toronto has ever seen. A dynamic and interactive celebration that will show the art and dedication behind each serve.

Don Julio 1942 Mini Bar Speakeasy Experience
September 28 to October 1
NOBU, 25 Mercer St., Toronto
Featuring Israel Baron
Tickets & reservations

This exclusive event invites guests to an intimate mini bar designed for two, hidden within NOBU’s luxurious ambience. Here, guests will witness the mastery of Israel Baron, Mexico’s World Class cocktail competition winner, as he crafts bespoke cocktails using Don Julio 1942 minis. Complementing this journey is a choice of gourmet appetisers from NOBU’s renowned menu, curated to enhance each moment of indulgence.

Guest shifts in bars across Canada

World Class Labs

Born to Ferment: An engaging session led by renowned mixologists, Massimo Zitti and Erik Lorincz. This lab will explore the application of fermentation techniques in a drink program, Lacto-fermentation vs Forced fermentation vs Symbiotic fermentation, and the sustainable aspects of fermentation.
Sunday, September 28th, 10:30 AM – 12 PM
Mother Cocktail Bar – 874 Queen St W, Toronto, ON
Tickets

The Art of Distillation: An insightful session featuring Massimo Zitti, Eric van Beek, and a Buchi Engineer. This lab will delve into how the Buchi Roto Evaporator works and how it can significantly contribute to a cocktail program.
Sunday, September 28th, 1:00 PM – 2:30 PM
Mother Cocktail Bar – 874 Queen St W, Toronto, ON
Tickets

The Art of No & Low: Presented by Seedlip and led by industry experts, Kaitlyn Stewart and Christina Veira. This lab will discuss the change in consumer behaviour with the rise of moderation, how to craft balanced & flavourful No & Low cocktails, and the benefits of elevated No & Low cocktails.
Sunday, September 28th, 3:00 PM – 4:30 PM
Civil Works – 50 Brant St, Toronto, ON
Tickets

Iconic Martinis: The Tomatini, the Espresso Martini, & the Filthy Martini. This lab will feature Dennis Tamse and Lorenzo Antinori as they discuss the techniques and the stories behind these three iconic cocktails.
Thursday, October 2nd, 10:00 AM – 11:30 AM
Civil Works – 50 Brant St, Toronto, ON
Tickets

Water – A Deep Dive: Join Dr. Emma Walker, Tim Philips-Johansson, and Nick Kennedy for an exploration of how Scotland’s diverse waters, and unique habitats influence the flavor profiles in Johnny Walker Blue Label through tastings with three different waters.
Thursday, October 2nd, 12:15 PM – 1:45 PM
Civil Works – 50 Brant St, Toronto, ON
Tickets

Layers of Harmony: Lorena Vasquez and Vanessa Leon will lead attendees through a series of curated pairings using Ron Zacapa, exploring the principles behind certain combinations and how to translate these ingsights into cocktail & culinary design.
Thursday, October 2nd, 2:30 PM – 4:00 PM
Civil Works – 50 Brant St, Toronto, ON
Tickets

Competition events

Over the course of the week, competitors will be pushed to demonstrate precision, creativity, and storytelling, all while showcasing their mastery of iconic Diageo Reserve brands such as Johnnie Walker, Don Julio, Ketel One, and Tanqueray No. TEN. The competition challenges can be gruelling and often take place behind closed doors or by invitation only.

Tuesday, September 30th

• Hop Scotch challenge with Johnnie Walker Black Label. The competitors are tasked with re-imagining a classic cocktail through the transformative power of scotch with a three-serve menu: one long drink, one short serve, and a one straight-up cocktail.
• Modern Icon challenge with Tanqueray No. TEN. The task is to create a brand-new modern classic, taking inspiration from a golden moment in history, something that brings a smile or something that has changed the world for the better.
• Digital Galeria challenge with Don Julio 1942. Bartenders are challenged to create a drink that represents their personal artwork. Judges, finalists, and guests will come together to enjoy mini 1942 cocktails inspired by the bartenders’ interpretation of personalised AI-generated artworks.

Wednesday, October 1st

• The Sensory Sessions with The Singleton of Dufftown 21-Year-Old. Multisensory cocktail experience where music and mixology converge to create unforgettable moments. Competitors will design a custom record sleeve, press a track and pair it with a signature Singletong cocktail.
• Farmhouse challenge with Ketel One. This is a secret challenge, but historically, Ketel One challenges have a sustainable component.

The top 10 finalists will be announced at the end of the day.

Thursday, October 2nd

• Semi-final: Top 10 challenge
• Final: Top 3 challenge. This event will be livestreamed on the World Class YouTube channel from 19:30 EDT. Follow @worldclass and @worldclasscanada for updates.

The global winner is announced at the end of the day. Surrounded by their friends and family, the winner will step into their new role showered with cheers, confetti, and champagne.

The post Everything you need to know about the Diageo Global World Class Finals in Toronto appeared first on Paths to Travel.