Our Producers

Shuswap Organics — Owen

Vegetables and fruits grown along the Shuswap River. Owen also works with a collective of neighbouring farms under the Nature Delivered banner, bringing the season’s best from producers who share his values. His vegetables are woven throughout the menu.

Wolfgangs Grain & Flour — Pat

Pat stone-mills a variety of flours and corn from his small mill — sourcing, milling, packaging, and delivering largely by himself. We use his flour, milled from Fieldstone Organic wheat berries, for our breads, buns, and crackers.

Fieldstone Organics — Barb, Spallumcheen BC

Barb produces and sources whole grains, lentils, and peas. We use her wheat berries, chickpeas, and ground wheat flour throughout the menu.

Tevah Flour Co — Echo

Echo stone-mills whole durum wheat to semolina for our pasta. Her double-ground semolina retains the endosperm and part of the bran — more nutritious and more flavourful than conventional milling. 

Helmuts Charcuterie — Vernon, BC

A Vernon institution with over 100 years of craft in the Okanagan Valley. We feature their pork, boar, and beef charcuterie on the 2026 summer menu.

Grassroot Dairies — Salmon Arm, BC

A Dutch dairy specializing in artisan cheeses, cream-top milk, and yogurt. Their cheeses appear throughout the summer menu.

Jerseyland Organics — Jeremy, Grand Forks, BC

A dairy producing their own local parmesan and cream-top yogurt. We also feature their cheddar on our burgers.

Scott Moran — Forager, West Kelowna

Scott forages wild ingredients across the region with deep knowledge and care for what he takes. As the micro-seasons pass, we feature rosehip jam, lily spears, dandelion, and stinging nettle — all gathered by him.

Codfathers Seafood — Jon

Jon has been part of this community for decades. His conservative, ethical approach to sourcing — working with longline fishermen, indigenous fishermen, and divers, and participating in conservation programs — guides every piece of seafood on our menu.

Glenridge Farms — Stephanie & James, St. George, Ontario

A small hazelnut farm of around 200 trees producing exceptional hazelnuts that appear on the menu where the season calls for them.

St. Brigids Creamery — Ontario

High-butterfat butter made from Jersey cows. Served with the bread course — among the finest Canadian butter we’ve encountered.

Vancouver Island Sea Salt

Fine and flaky sea salt harvested off the shores of Vancouver Island. It seasons every dish that leaves our kitchen.

Legends Haul

Our primary meat supplier, providing Heritage Farms chickens and potato-fed PEI beef.