When picturing British Columbia’s culinary scene, most imagine Vancouver, or perhaps Richmond, for its many Chinese restaurants, but Burnaby is a detour you’ll want to take if food is something you travel for. Burnaby’s culinary scene is rooted in its people and their rich cultural diversity. Each place, and often each plate within it, tells a story through flavours developed by generations. 

This article might contain affiliate links. Read the disclaimer about affiliate links & PR gifting here.
This trip was partially hosted by Explore Burnaby who did not review or approve this story.
All images by Kateryna Topol.

Burnaby, BC, is a city in the Lower Mainland region of British Columbia (BC), east of Vancouver and only 20 minutes away by SkyTrain. It is one of the most culturally diverse cities in Canada, with 120 languages spoken at home. So naturally, the culinary scene is a reflection of this diversity. From family restaurants to fine dining, Burnaby has it all, so bring your appetite, whether you visit the city for a day or stay here for a week exploring its ancient forests, mountainous trails, and urban corridors.

Metrotown is the city’s centre, but one of the city’s most iconic neighbourhoods is Burnaby Heights. This stretch of Hastings Street houses nearly 80 immigrant-run family food and beverage businesses, many of which have been here for generations. You can spend an entire day exploring the dining options in this neighbourhood or chip away at them one at a time. The Amazing Brentwood, on the other hand, is a new public plaza and shopping centre. Between retail stores are many larger restaurants and unique dining experiences, equally representative of the city’s diversity. 

House-made sausages and pickled preserves from Cioffi’s Meat Market & Deli.

Cioffi’s Meat Market & Deli

This is the “Heights,” a classic blade sign protruding from the building declares. A woman in a blue dress, just under, is frozen mid-swing, her name is Helen. Helen owned a famous children’s clothing shop in the Heights since 1956, and promised her space to the Cioffi family once she retired. Today, Cioffis own three side-by-side storefronts on Hastings Street, including Helen’s original shop. The business was started by Antonio Cioffi in 1989 and is currently owned by his sons, Rino and Sergio. In conversation, Rino admitted he only got into this business to help his father, “the food business is for life, I wouldn’t wish it on my children,” he added. And yet the passion and dedication are steeped into every corner of this business. 

Cioffi’s Meat Market & Deli supplies both, local residents and Vancouver’s top kitchens with speciality produce, but you can also come in here for a meal or a sandwich, which many locals do on the daily. Porchetta and short rib sandwiches are the top sellers. And then there are the decadent cheese tortellini, imported from Italy (best served in cream sauce with bacon bits), cold tiramisus handmade by Italian Nona’s, house-made sausages, and imported Italian coldcuts perfect for a girls’ dinner or family gathering alike.

Google maps | Instagram | cioffisgroup.com

Cheese Tortellini, imported from Italy, charcuterie board sample with imported cold cuts and aged cheeses from Cioffi’s Meat Market & Deli, Burnaby, British Columbia.

Peaked Pies

The company is rooted in love for food: Kerri Jones missed proper Australian pies from home, so her husband, Alex Relf, made her some pies. The company has four locations across BC, and the Burnaby outpost is a popular stop for lunch and takeaways among the neighbours. Kerri and Alex’s unique take on the classic Australian pie is a top-up tower of mashed potatoes, mushy peas, and savoury gravy. One pie is a whole meal.

The flaky, delicious pastry serves as a vessel for juicy meat fillings like AA Alberta beef, bacon and cheese, butter chicken, kangaroo, and locally sourced vegetables. Pies (and sausage rolls) can be bundled into a lunch or dinner combo with a cold pint of beer, salad, or a non-alcoholic beverage of your choice. 

Google maps | Instagram | peakedpies.com

Peaked Pies with mashed potatoes and mushy peas. Hannah, Peaked Pies Burnaby supervisor.

Di Chai Laotian Restaurant

This family-owned and operated restaurant, focused on seasonal Laotian food, is a unique stop even for Burnaby. This is “a house full of chefs,” co-owner Lena Truong joked, sharing their family backstory, while her brother, Chef Calvin Truong, worked in the back on preparing the meal. The Truong family immigrated to Canada from a war-torn country and built a small culinary empire. Di Chai is their latest opening, drawing on their mom’s recipes with a few modern Lao plates by Chef Calvin.

Lao food is meant to be shared at the round table, sticky rice cups, jaew (traditional dipping sauce), and hot sauce are at the centre. Every dish is refreshingly green and decadent. The best way to experience Lao food is a sharing plate. There are four on the menu, but Saap Saap will encompass most of the essential dishes in one. Perfectly seasoned beef jerky, decadent lemongrass chicken, juicy grilled pork, and lao sausages are just a few of the items on this show-stopping plate. For a lighter meal, Gang Som hot and sour soup has a light, but flavourful broth and a wealth of chicken and vegetables, the kind of bowl that can easily become a weekly favourite. 

Google maps | Instagram | Reservations

Saap Saap sharing plate; cover image is Nam Khao (crispy rice wrap), Di Chai Laotian Restaurant, Burnaby.

La Taquería Restaurante Mexicano

La Taquería have three concepts across Vancouver, and this Brentwood location is a classic Mexican restaurant. A spacious dining room spills out onto the terrace with views of the lively Amazing Brentwood. La Taquería is a cool spot you can come into for a snack, for a big date night, or a casual family celebration.

The menu is created by Chef Maria Ponce. Navojoa Mexican-native Chef Maria trained in award-winning kitchens across North and Latin America before settling in Vancouver. Staying close to the concept name La Taquería offers authentic Mexican food like the traditional Esquites served with queso fresco (sautéed corn), silky tuna tostada with citrus vinaigrette, and mole-forward main dishes like pork belly or tetela (triangular corn dough pocket stuffed with cheese). Guests have an option to add an agave flight pairing to their meal, which can include mezcal, tequila, and raicilla. 

Google maps | Instagram | lataqueria.com

Esquites, margaritas, and tuna tostada at La Taquería Restaurante Mexicano, Burnaby, BC.

Atlas Steak + Fish

A modern take on a traditional steakhouse, Atlas Steak + Fish is the kind of place you go to celebrate. The decor is elegant and atmospheric, heavy curtains and dim lighting setting an intimate mood. Located inside the Delta Hotels Burnaby Conference Centre, sharing the floor with Grand Villa Casino, the restaurant feels like a world of its own.

Many of the menu items are prepared tableside with a flair, adding a layer of entertainment to the meal. Premium cuts like tomahawk steak and beef carpaccio are accompanied by butter-poached asparagus with Béarnaise sauce and whipped brie mashed potatoes. Top-catch seafood is always on the menu, and the Atlas signature is the crowd-stopping seafood tower, which lands on the table in a cloud of white fog. To close out the meal, baked Alaska is set a flame tableside, adding crisp toasted streaks to the otherwise pillowy, cold dessert. 

Google maps | Instagram | atlassteakandfish.com

Chef Olya Karpova, a Marriott Masters of the Craft award winner, restaurant interior, and Baked Alaska prepared tableside at Atlas Steak + Fish.

Seafood Tower and Beef Carpaccio at Atlas Steak + Fish Restaurant, Burnaby, BC.

Getting to Burnaby

From the airport

If you are travelling from Vancouver International Airport (YVR) SkyTrain is always an option and will take you through Vancouver to Metrotown in about an hour. The best way to get to Burnaby from YVR is by car. You can rent a car at the airport or through Turo (a peer-to-peer car-sharing marketplace). You can also order a taxi or an Uber, or prebook a private transport with companies like Star Chauffeured Services. Some hotels offer a free shuttle service from the airport.

From Vancouver

If you are staying in Vancouver, you can take the SkyTrain, Millennium or Expo Lines. The Expo line from the Waterfront takes 20 minutes to Metrotown, for example, which makes it very accessible for lunch or dinner. Taxis and rideshares are always an option as well. 

Find a hotel in Burnaby 

Hilton Vancouver Metrotown, 1 King 2 Room Executive Suite and just some of the breakfast options.

The post Best Restaurants in Burnaby BC: A local dining guide appeared first on Paths to Travel.

As a young adult, Malcolm Campbell wanted to be a photographer, but like most teenagers entering adulthood, he needed a job. The early days involved working in casual restaurants with his friends, “like a bunch of misfits, we had a lot of fun”. With time, the interest in culinary arts grew into a passion. Having completed The Red Seal and VCC’s culinary programs, Campbell decided to spend some time abroad, reconnecting with his Scottish roots in the UK. The Ritz London was the ultimate launchpad to what grew into a rapid culinary pursuit from London to Lyon, Toronto, and eventually, Halifax.

Soft murmurs of Mystic were drifting through Halifax long before Air Canada named it Best New Restaurant in Canada. Tucked away under a 40-foot interactive sculpture, Tidal Beacon in Queen’s Marque, Mystic blends into the environment. Through a dimly lit entry, guests are welcomed by a wide-open space, illuminated by natural light from the Halifax Harbour. Pine green upholstery, driftwood panels and furnishings, subtly layered textures, and weathered stone in the dining room bring the natural landscape in. A gallery of found natural objects is curated across the chef’s galley – a foreground to a team creating dishes with surgical precision in a soundless open kitchen. 

Kateryna Topol: Is Mystic the one that finally feels like home?

Chef Malcolm Campbell: I got this opportunity at Mystic, and everything just kind of lined up, and I was like, “Say that again?” I got to hire 3-4 people who used to work with me before because I know how they work, and having that trust level in somebody, especially for something like Mystic, is very important. We just clicked as a team with the front of the house too, everyone came together pretty seamlessly.

When you think of the menu from when we opened to now, I’d like to think there is a huge improvement in the way we run the kitchen, the way we do service. There are things we need to work on for sure, but that’s the daily grind, the refinement, it’s been a pleasure so far. It’s been really, really fun.

KT: Very cool. In the restaurant description, there is this wholesome statement about your people and how they are “the storytellers of this land, sea, and air” – can you please speak to this a bit

CMC: Yeah, definitely, even before we opened, we did a lot of foraging. It was the end of summer, there was so much out there, we were trying to find farms and unique ingredients and suppliers, and it was just a massive learning curve that, I think, we’ve all enjoyed so much. We try to keep to the Maritimes, and if not, there are some things we do get from other spots in Canada, but primarily, the dish needs to speak of Nova Scotia with the ingredients.

Some ingredients are ok to mix, selfishly also because there are a lot of ingredients I love to use at the fine dining level that may not be from Nova Scotia, but the question is: how could I use that as a vessel to showcase what is from Nova Scotia? Foie gras is a great example, no one is really making foie gras here, but everything else on that dish is Nova Scotia: the berries, the local foraged sumac, all those other things come together to make that dish a Nova Scotia dish.

Mystic restaurant exterior and summer Discovery Menu. Images by Kateryna Topol.

KT: Our server mentioned he forges for you near his cabin. Is that common among the team?

CMC: Yeah, I take some things from home as well. My wife is from Chech Republic, and she likes to grow. We always have a little garden going, so sometimes I’ll come into the backyard and take a little bit of this and a little bit of that and bring it to work with me. With the Discovery menu as well, you can change it daily. I don’t have to have it costed out and written out, it doesn’t have to go to print, we do everything in-house. One of our SAs, Harper, has beautiful handwriting, so she writes the menus by hand, and they look gorgeous. The next day, it’s like change this and change that, we got five of these at the market, I found some baby strawberries on the trails, and we kind of put a dish together.

We have 15 portions, and then it’s gone. I have stuff in the restaurant from my daughter – this big shell she found in the backyard in the garden, I cleaned it and brought it to work. There are little bits of coral and ocean rock from my fish tank that now live on the rail in the chef’s galley. And some antlers from Cape Breton, you know, some little trinkets here and there.

KT: How did you go about learning how to forage?

CMC:  The district chef, Bill Osborne, was a great support for a lot of things. He had already been foraging to gear towards Mystic. And my sous chef, Cameron Benns, does a lot of that as well… There are a couple of books floating around about Nova Scotia terroir, what’s edible and so on. I will always steer away from mushrooms personally, so we use an expert, Fred Dardenne, from WildFoods. He does a lot of foraging for us, knows where the spots are and gets mushrooms that are harder to find and don’t have a big yield.

KT: I’ve heard you are seen at Farmer’s Markets quite often

CMC: Yeah, usually in the summer. It’s so much better than ordering from big suppliers, especially when we are not crazy busy and don’t have time to wander around the woods for 3-4 hours. We just buy enough of what we need for a day or two. And all the farmers are there, so it’s a good selection of different things from the island. We get to support local farmers and have great relationships with them. There are a few that we really like, like the saffron farm located about an hour and a half from here. They have the best saffron I’ve ever tried, and I can get it fresh-grown in Nova Scotia, it blew me away. It’s primarily used in our pasta recipe but also in sauces and chocolates.

KT: You also preserve a lot of these ingredients ….

CMC:  Yeah, to use in the winter. And there are a few things that the flavour changes when we do a cheong, which is a sweet fermentation when you add equal weights of sugar to, lets say a berry and then you extract the syrup after 3 to 6 months, so we did that last year, Rosehip cheong was really good, we use it for dessert and then we paired it with parsnip because it was available. But it’s also great because now that we have a year under our belt, some things are really starting to come in, especially a lot of the vinegars. I’ve been playing with them personally. Pine vinegar, for example, takes 6 months to a year to make, and we have it now and use it for beef jus, gives it like, a Je ne sais quoi.

…Same with lemon, we will use vinegar instead, primarily goldenrod [common, native Nova Scotia flowering herb], that’s our base vinegar for a lot of things. Sugar too, a lot of recipes need sugar, so instead we’ll use our own black honey to sweeten things and would use goldenrod instead of the lemon, so we’re still getting that sweet and sour that you need for certain items and recepies but it’s using local stuff that we made ourselves, without importing lemons from California or Mexico.

KT: So no lemons at all?

CMC: We do have some that we use in the bar, but in the kitchen, we try not to use it at all. I don’t want to say we don’t use anything that’s not from Nova Scotia, because that’s not true, there are things that we do, but we try hard not to. There is often a substitution that we can find closer to home.

KT: A lot of these preserves are on display at the bar 

CMC: Yep, that’s a beautiful set-up there, right when you come in, we just call it “fermentation wall” technically, most of it is there, but we have a lot stored in the back and in the kitchen. The bar has its own program too, using the same philosophy on bespoke cocktails as we do. It’s very fun to see the same ingredients at the same time, we can learn from each other, see different techniques.

KT: That would also mean the cocktails pair better, cocktails with the food…

CMC: Yeah, we had a cocktail with chanterelle mushrooms in the summer that would go through the pass, it’s very fun and unique. And we do a couple of tailored dinners for that, called The Long Pour. The dinner is based on the cocktails and drinks first and foremost, and the food is second. We have one of the best sommeliers in the country, Samuel Melanson, so we do wine dinners as well. When we opened, Mystic was chef-centric, but it’s not really a chef-driven restaurant – it’s a team-driven restaurant, so this was a way for us to share some of the spotlight.

KT: You have a few special dinners coming up

CMC: Yes, it started last year. At first were only open Wednesday to Saturday, so when we opened on Tuesdays, it wasn’t as busy, so this was a way to try to generate some interest on the slowest day of the week. And it’s just turned into this whole thing now. We did a couple of fermentation dinners, and the Tuna Dinner was a huge hit. I was a little nervous about carving up a whole animal in the middle of the restaurant, but honestly, everyone seemed to have a great time.

… The last tuna was the biggest one, it was 400lb, I wouldn’t want to go more than that, just because it’s really hard to move around. I actually got a scar from the last one, it was falling of and I was trying to grab the tail and hit my head on this shelf, so now I have a tuna scar [chuckles]. And we used pretty much every single thing except for the skin. All the bones are processed, we made stock with the head, I kept the fins… And then with the last one, we did a huge tuna print on an 8-foot tarp using a Japanese technique called Gyotaku: you paint the fish, and you roll the tarp on the fish to imprint. I want to action it off at the next dinner, thinking all proceeds would go to charity.

There was only supposed to be one tuna dinner, but the interest was really big, so we were able to fill three full nights, and now we’re gonna do another one this year. We’re looking at maybe doing swordfish, other Nova Scotia big fish we can work with. 

Wine pairing and Amuse-bouche at Mystic, Halifax. Image by Kateryna Topol.

KT: Speaking of animals, you bring in quite a few interesting ingredients, do you use snout to tail all of them?

CMC: Oh yeah, 100%. We just got another seven whole lambs from Brian MacKay-Lyons, who runs a local farm in Shobac. Last one we were paying around ageing the whole leg in beeswax – we dip the whole thing in beeswax, dry age it for weeks, and it develops a ton of flavour. I started with lobster tails as a trial. We use the hearts in different ways as well, like grading them on top of things. We made raviolo for the Discovery Menu, we did the lamb neck in the pasta, a lot of different areas to use all of the product up. It is challenging and it helps us break in new ideas and try new things.

KT: Let’s go back to the menu, there are a few options

CMC: Biota and Fauna are the main menus, we also have a vegetarian menu, Flora. When we first opened, we had those 3 menus, but we wanted to introduce the Discovery Menu just for the chef’s galley. There are usually 10-20 covers for that. The Discovery Menu changes daily, it’s handwritten, and you don’t know what it’ll be. You know the main component of the dish, so it may say scallop, lamb, but you don’t know what you’re getting, how it’s cooked, how it looks, it’s all kind of a surprise. It’s great for us because we can use it as an avenue to try new dishes, new techniques. A lot of stuff that goes on the main menu has been rotated through the Discovery Menu. Some things are easily 2-3 different versions until I think everyone likes it. Guest feedback is very important as well. 

We recently added a short-form menu; it’s still a full experience, but you get it a little bit quicker with a couple less dishes, but still the same quality of food service and drinks. And then we, of course, our bar bites menu and the Unwritten bar program based on cocktails. The food is based on cocktails, you sit at the bar, and the bartenders take you through all the drinks and the components, similar to the Discovery Menu.

KT: The daily changes with the Discovery Menu, is that driven by the ingredients? 

CMC: Yes, and stuff we want to try. All the dishes have interchangeable parts, like if it’s not endive, it can be radicchio, if it’s gem lettuce, it can be frisee, and so on. We can spin a dish with different ingredients, and you get a completely different outcome. 

And sometimes it is completely onset new dishes… It usually comes together with a couple of different people. I’ll go to my sous chef and go like “hey man I’ve got this idea I want to try, what do you think” and he’ll be like “what if we do this and this” and then between the two or three of us it becomes a better version of the dish, then if it was just me, four eyes see better then two eyes, you know.

So we have a bit of a melting pot of ideas and techniques that come together. I obviously give that creative license as well. Same things with the sommeliers, I value their opinion, they have an amazing palette, Samuel Melanson has an amazing palette, he’s travelled the world and worked at top restaurants, why wouldn’t I let him try? I value these opinions, the collaborations make us and that dish better and stronger. And it makes everyone feel pride in place as well.

KT: Anything you’d like to add 

CMC: Just hammer in the point that it’s a team effort, the ownership with the vision and direction and the team we all came together, and every single person just put in so much work and made it possible.

The post Chef Malcolm Campbell on refining terroir dining inside Mystic Nova Scotia appeared first on Paths to Travel.

The festival is bustling and energetic, bringing together whisky appreciators from across the country and producers from all around the world. Repeat visitors and newcomers gather to share their love for the liquid gold, reconnect with past friends, make new acquaintances over meals, and restock their collections at the on-premise shop.

New Brunswick Spirits Festival 2026 dates: November 17-21. Ticket prices are from 2025, listed for quick reference.

This article might contain affiliate links. Read the disclaimer about affiliate links & PR gifting here.
This trip was hosted by Tourism Fredericton who did not review or approve this story.
All images by Kateryna Topol.

The Irish Whiskey Lunch by HYDE Irish Distillers, New Brunswick Spirits Festival.

What is New Brunswick Spirits Festival?

The festival was launched in 1998 by a Fredericton local, Frank Scott, who at the time was also the owner/operator of the Lunar Rogue, one of Canada’s best whisky pubs. Scott wanted to bring the world of whisky to his home province while also stimulating local tourism during the slowest travel month of the year. 

Hosted in partnership with the New Brunswick Liquor Board (ANBL), the New Brunswick Spirits Festival (NB Spirits Festival) attracts renowned global brand ambassadors and welcomes promising new producers annually. The festival event lineup includes curated dinners, masterclasses, and the famous Friday showcase, where you can taste and learn your way through a room full of whisky producers.

Scott’s appreciation and knowledge of the spirit are recognised by the whisky community, so much so that in 2016, he was invited to Blair Castle in the Scottish Highlands to be inducted as a “Keeper of the Quaich” (quake), the most prestigious appointment achievable in the Scotch whisky industry. In early 2026, the festival was also chosen as the Best Whisky Festival in Canada by The Whisky Explorers People’s Choice and Community Awards.

Whisky is always the hero spirit, but some gins, tequilas, and rums do also feature.

Where is NB Spirits Festival held?

The events are hosted at the Delta Fredericton by Marriott and completely take over the property throughout the week. Between masterclasses and lunches, festival attendees gather in the hotel lobby for snacks and cheerful chatter with cold pints, craft cocktails, and off course, more whisky. The rooms at the Delta sell out well in advance, so if you plan to attend, it is strongly recommended to book those right away.

The hotel is located a short drive or half-hour walk from Downtown Fredericton. At the hotel, guests have access to a fitness centre, pool, hot tub, and a barrel sauna, for a dash of wellness between the drams.

NB Spirits Festival founder and chairman Frank Scott at the Closed Distilleries Master Class.

NB Spirits Festival events & Tickets

Festivalgoers can attend as many or as few events as they like. All events are individually ticketed and can occupy a full-day itinerary. Happenings are listed on the festival’s events page and sold through Eventbrite.  

Tickets go on sale in autumn (October in 2025), with perennial favourites selling out quickly. You will want to make sure to set some time aside on the ticket release date to build and secure your wishlist. Each ticket also includes taxi fare home if you opt to stay outside of the hotel. 

As and added bonus, a pop-up Alcool NB Liquor Store is built in one of the hotel’s conference rooms. Open daily, the shop is where collectors can find (nearly) every featured whisky at the festival. Naturally, many of the popular (read: allocated) whiskies sell out quickly and can even prompt early morning lineups through the hotel lobby.

Tip: Keep an eye out for updates on the festival Facebook page or Instagram.

Curated meals

The festival kicks off with two special dinners. Last year it was The Rum Dinner, hosted by Chairman’s Reserve Rum, and The Whisky Dinner, hosted by Aberfeldy Whisky. These events have a business casual dress code, include a few presentations, and always have assigned seating – a great opportunity to meet new people. The festival closes with The World Whiskies Dinner, last year hosted by Suntory Global Spirits. All dinners begin with a cocktail reception. 

The NB Spirits Festival team also hosts a series of daily lunches. Like the dinners, these are three-course seated meals with a guided spirits pairing. For 2025, attendees had the option to enjoy a guided lunch with Hyde Irish Whisky, Douglas Laing, Hayman’s Gin, and Gin Lunch, hosted by whisky educator Johanne McInnis.

All meals are thoughtfully planned and prepared by the Delta Hotel’s executive Chef Mindy Trail, and Martine Nouet, one of the world’s leading whisky writers and a specialist on whisky and food pairing. Nouet, a long-standing collaborator of the festival, had taken a step back from working on the festival’s complex culinary program but was ushered out of retirement for 2025 by Frank Scott.

One of the most unique meals, if only for its timing, is the Breakfast & Drams. As the name suggests, this is a whisky breakfast kicking off at 8:30 AM. The 2025 addition was hosted by The Spots Irish Whiskey, perfectly pairing Jameson’s Triple Cask with a yoghurt parfait and Green Spot Irish Whisky with a spiced French toast.

Dinner: $110+, lunch tickets: $95, breakfast: $65 CAD.

Breakfast & Drams with The Spots Irish Whiskey.

Masterclasses

NB Spirits Festival Thursday is when all masterclasses take place. Starting at 3:30 PM and ending at 10 PM, attendees roam room to room learning about world whisky from global ambassadors and distillers. Between sessions, the lounge is absolutely buzzing with people sharing plans and favourites over drinks. Nearly forty masterclasses happen this day, spotlighting renowned producers and up-and-coming distilleries from around the world.

A small sample of the 2025 masterclass lineup includes: House of Suntory (presented by Tristan Davis), Bruichladdich, (presented by Johanne McInnis), Dewars Family Vertical (Rhiann Ferguson), Sleeman Family’s Spring Mill Distillery (presented by John and Cooper Sleeman), Rare Finds from Scotland’s Legendary Distilleries (presented by Simon Hooper & Ben Lemieux), Bowmore (presented by James Neil), Glenfiddich and Balvenie (presented by Jamie Johnson), Arbikie (presented by Nicolas Stirling), and many more.

See last year’s events list for a more detailed sample of masterclasses and distilleries taking part in the festival.

Related articles: John Sleeman & Sons: The family that wouldn’t stay erased

Specialty tastings 

Whisky & Art: A Feast for the Senses is an annual favourite and often the first event to sell out. For this one-of-a-kind tasting, patrons are shuttled to the Beaverbrook Art Gallery, where Martine Nouet works closely with John Leroux, the Manager of Collections and Exhibitions, on pairing whisky to art. Martine’s whisky stories are followed by John’s incredible insight into each chosen piece of art have the room in a quiet awe, chuckling and gasping from time to time.

This concept might be hard to imagine, but the two of them really make it work: “This painting is by Anonymous, so your first whisky is also anonymous, the bottle isn’t displayed here with the other four. It is lively, fresh, and sort of quiet, if there is such a thing as a quiet whisky, like the serene women in this painting,” Martine explained the pairing, “and the two creepy guys in the back,” John chimed in, causing a wave of laughter across the room. The “anonymous” whisky was later revealed as AnCnoc 12 Year Old. $75 CAD.

Scotland’s singer and songwriter Robin Laing (“The Whisky Bard”) made multiple appearances throughout the festival, including an hour-long tasting titled Songs, Stories and Drams. This afternoon’s tasting included six whiskies accompanied by Laing’s whisky-themed and often comedic folksongs (Old Pulteney 18, Clynelish 18, Bruichladdich Black Art, Talisker Distillers Edition, Glenmorangie The Nectar 16, and Bowmore 18). $40 CAD.

Other speciality tasting event examples include:

• The coveted Springbank Vertical Tasting, showcasing hard-to-find Single Malt Scotches ($125)
• The Chairman’s Dram with Frank Scott, which includes carefully selected bottles from Frank Scott’s private collection, including discontinued and hard-to-find drams ($140)
• Closed Distilleries, which spotlight a mix of bottles from distilleries that no longer operate, this is a once-in-a-lifetime type of session and comes with stories about what makes these expressions still so valuable ($150)
• The Collectors, where a handful of bottles are donated by friendly whisky collectors, offering participants a taste of often hard-to-find expressions only available through private tastings ($75)

Note that these events change year-to-year, depending on the participating spirits partners.

The festival showcase 

This is the “crown jewel” of the New Brunswick Spirits Festival. Producers line up their selection of offerings across long rows of tables, wrapping around the conference room. Each table is fronted by a brand ambassador or a distiller, guiding festival guests through production processes, history, and tasting notes. $125 CAD

The serious collectors choose to enter the showroom early with the NB Spirits Festival VIP Showcase Access ticket ($175 CAD), which gives them an hour head start on the tasting lineup. If time permits, it is recommended to do a full walk around before tasting to get a good sense of the available spirits and planning a route that avoids palate fatigue.

Related article: On the makings of a distillery with Katherine Lanteigne from the New Brunswick Distillery

Getting to & Around Fredrecton

Direct flights to Fredericton are available from across Canada. Fredericton International Airport (YFC) is only a 20 minute drive from the host hotel. Given the nature of the festival, you will not need a car and can easily get around with taxis or rideshare (Kari and Uride). NB Spirits Festival also operates a Safe Ride program, so make sure to grab your taxi chit on the way out. The event host will typically remind attendees where and when one is available.

Explore Fredericton beyond the festival with our Fredericton city guide.

Find accomodations in Fredericton

The post Everything you need to know about attending the New Brunswick Spirits Festival appeared first on Paths to Travel.

All images courtesy of the distillery.

The origins of Macaloney’s Island Distillery: Scottish inspiration meets Canadian terroir

Years ago, Graeme Macaloney was quietly laying the seeds of his future success with a humble summer job bottling the “water of life”, which fueled his lifelong fascination with whisky. Years later, his passion, combined with credibility and expertise, helped those seeds bloom into a legitimate business. Joining the team were veteran Scottish master distiller Mike Nicolson and maturation expert Dr. Jim Swan, who together fused centuries-old Scottish traditions with Canada’s Pacific Coast ingredients and climate, earning a devoted following among connoisseurs and curious travellers alike.

Thanks to a maritime climate that mirrors Scotland’s whisky-making environments, Victoria proved to be an ideal home base. The region’s clean island water, fresh, coastal air, and temperate oceanic climate all contribute to the spirits’ distinct flavour and character. Using Canadian barley and copper pot stills from Scotland’s renowned Forsyth’s distillery, they got to work building a facility that would produce legitimately authentic single malt whisky with a uniquely Canadian identity. 

Award-Winning Canadian single malt whisky

In the grand scheme of the whisky world, Macaloney’s is a young pup. But nobody can deny that the distillery’s national and international success has been swift and impressive, proving that Scottish technique and Canadian ingredients were paying off. 

Among Macaloney’s standouts internationally are the double gold-winning An Aba, a lighted peated sherried whisky, An Loy, a double-distilled, single malt whisky, and triple-distilled Kildara, which won World’s Best Pot Still Whisky in 2023. Macaloney’s Sherry Bomb Whisky, Cath-Nah-Aven, won gold in 2023’s edition of the World Whiskies Awards. Nationally, its St Mallie Portugues Red Wine Single Cask, Peat Project Red Wine Cask Whisky, and Peat Project Bourbon Cask Whisky took home Best Canadian Single Cask and Single Malt in 2020, 2022, and 2025, respectively. Its Killeigh Triple Distilled Whisky won Best Canadian Pot Still in 2022, while its Kirkinriola Portuguese Red Wine Single Cask won the same award in 2024. Its Peated Kildara, Triple Distilled Lightly Peated Whisky took home top prize in the same category in 2025. 

Finally, Macaloney’s Peat Project Moscatel Cask Whisky was awarded 2025’s Canadian Whisky of the Year. Made with local BC barley, lightly smoked with peat, and aged in a Portuguese Moscatel cask, it offers notes of coastal pine, juicy pineapple, and chocolate-orange. On a wider scale, this win was integral as it competed against nearly 200 others in blind tastings, proving that Canadian single malts could rival even the most established and respected names in the world. 

Why Macaloney’s whisky has captured global attention

Let’s not overlook the fact that whisky tourism has exploded, and discerning visitors are eager to include a spirit tour on their itinerary. Fundamentally, the success of Macaloney’s can be traced to a deliberate combination of authenticity, craftsmanship, and a deep sense of place. Vancouver Island’s natural environment, when combined with Canadian barley, fresh water, and a cool ocean breeze, results in a series of character-rich spirits. Furthermore, its reliance on copper potstill distillation, long fermentation periods and careful cask selection is reminiscent of Scotland’s storied whisky houses. 

The future of Macaloney’s Island Distillery & Canadian whisky

Along with an expansive three-season patio in the works, Macaloney’s also plans to add more tours. tasting programs and collaborative events in the coming years to accommodate a growing demand.  Along with tasting as many spirits as you like, Macaloney’s signature experiences will include a Grain-to-Glass tour, taking guests behind the scenes – from the grist mill and warehouse, to the pot stills and the maturation room – with the option to even smoke peat upon request. 

For decades, the conversation about single malt whisky centred mainly on Scotland. Macaloney’s is proof that new regions, including Vancouver Island, can create exceptional whisky. And while Macaloney’s has racked up a list of impressive awards, it’s important to keep in mind that thousands of whisky barrels are still maturing, each representing future, potentially award-winning releases, further elevating the brand’s reputation. Currently, Macaloney’s is the 3rd most-awarded distillery in the world and the most-awarded craft distillery in Canada. Conclusion: Graeme and his team are just getting started! 

Sidebar – don’t skip the beer!

Named after a poem by Robbie Burns, Twa Dogs Brewery operates inside Macaloney’s, pouring a rotating lineup of craft brews brewed on site using high-quality ingredients. Behind-the-scenes tours offer guests a chance to sample various strains of malted and unmalted barley while enjoying a few beer and whisky tastings along the way. Macaloney’s brewery arm adds another dimension to the visitor experience, all in a relaxed, speakeasy-style setting that feels upscale yet welcoming, without the pretentious atmosphere or hefty price tag. Be it a pint or a dram, Macaloney’s delivers a memorable experience, with a touch of West Coast swagger. 

The post The rise of Vancouver Island whisky: The story of Macaloney’s Distillery appeared first on Paths to Travel.

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.