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Wine Spectator magazine has granted a 2013 Award of Excellence to Trout Point Lodge for its wine list and wine service. Wine Spectator gives the Award for “lists that offer a well-chosen selection of quality producers, along with a thematic match to the menu in both price and style.” Trout Point was noted for its particular strength in wines from France.

2013 is the 5th consecutive year that the Lodge has received the Award.

TripAdvisor 2013 Award of Excellence for Trout Point Lodge

TripAdvisor 2013 Award of Excellence for Trout Point Lodge

Trout Point Lodge of Nova Scotia today announced that it has received a TripAdvisor® Certificate of Excellence award. The accolade, which honours hospitality excellence, is given only to establishments that consistently achieve outstanding traveller reviews on TripAdvisor, and is extended to qualifying businesses worldwide. Only the top-performing 10 per cent of businesses listed on TripAdvisor receive this prestigious award.

To qualify for a Certificate of Excellence, businesses must maintain an overall rating of four or higher, out of a possible five, as reviewed by travellers on TripAdvisor, and must have been listed on TripAdvisor for at least 12 months. Additional criteria include the volume of reviews received within the last 12 months.

“Trout Point Lodge is pleased to receive a TripAdvisor Certificate of Excellence,” said Charles Leary at the Lodge in Kemptville, Nova Scotia. “We strive to offer our customers memorable experiences, and this accolade is evidence that our hard work is translating into positive reviews on TripAdvisor.” Last February, Trout Point was among 3 hotels whose complaints to the Advertising Standards Authority (ASA) in the United Kingdom resulted in a ruling against false claims made by TripAdvisor. The ASA ordered TripAdvisor to remove claims that its reviews were from real travellers, and that reviews are “honest, real or trusted.” While Leary said online review sites are still open to abuse, he said he believes that the ASA’s action resulted in a benefit for the travelling public and some positive changes at TripAdvisor.

“TripAdvisor is delighted to celebrate the success of businesses around the globe, from Sydney to Chicago, Sao Paulo to Rome, which are consistently offering TripAdvisor travellers a great customer experience,” said Alison Copus, Vice President of Marketing for TripAdvisor for Business. “The Certificate of Excellence award provides top performing establishments around the world the recognition they deserve, based on feedback from those who matter most – their customers.”

About TripAdvisor
TripAdvisor is the world’s largest travel site*, enabling travellers to plan and have the perfect trip. TripAdvisor offers trusted advice from real travellers and a wide variety of travel choices and planning features with seamless links to booking tools. TripAdvisor branded sites make up the largest travel community in the world, with more than 200 million unique monthly visitors**, and over 100 million reviews and opinions. The sites operate in 30 countries worldwide, including China under daodao.com. TripAdvisor also includes TripAdvisor for Business, a dedicated division that provides the tourism industry access to millions of monthly TripAdvisor visitors.

Trout Point Lodge is pleased to announce it has been declared a “champion of sustainability” and received 2 stars from the Sustainable Restaurant AssociationLondon, England-based Sustainable Restaurant Association (SRA), in the very first instance of the SRA’s rating scheme implementation in North America. The global launch of the Rating complements the granting of the inaugural Sustainable Restaurant Award at The World’s 50 Best Restaurants 2013 ceremony on April 29. Organized by Restaurant magazine and sponsored by San Pellegrino, The World’s 50 Best Restaurants list is an annual snapshot of the opinions and experiences of over 900 international restaurant industry experts.

The SRA announced the new global reach of its rating in conjunction with the unveiling of the 50 Best list, which receives worldwide press attention. According to the Association, restaurants across Asia, Africa, Europe and North America are lining up to take the Rating, with the aim of earning the coveted stars – called ‘the Michelin Stars of sustainability’ by The Sunday Times in the UK.

The Lodge, located within the UNESCO-recognized Southwest Nova Scotia Biosphere Reserve, has long received acclaim for its kitchen while also endeavouring to excel in eco-friendly and sustainable practices, earning 5 Green Keys and the Parks Canada Sustainable Tourism Award several years ago. “After reading about the worldwide launch of the Sustainable Restaurant Association program at the 50 Best Restaurant Awards, we contacted the Association in London to undergo an assessment,” said the Lodge’s co-owner Charles Leary. The Lodge has also offered cooking classes emphasizing sustainable seafood and local ingredients for over a decade. Scientific American termed Trout Point a “serious venue for culinary ecotourism” in 2009.

Mark Linehan, Managing Director of the SRA, said: “For an increasing number of consumers a critical part of a good dining experience is knowing the restaurant is taking care to source its ingredients responsibly, treat its staff well and manage its resources efficiently. That’s why we introduced this rating system in the UK and are now offering it to restaurants worldwide – to provide diners with a directory of restaurants that share the same values. Congratulations to Trout Point for blazing a trail in Canada.”

The SRA assessment, covering Sourcing, Environment and Society, is open to restaurants, hotels, pubs and cafes or anywhere else serving food and the initial online assessment is free to take. The Sustainability Rating process involves thorough and independent assessment across 14 key areas of sustainable practices and management. Those establishments that excel gain One Star (good), Two Star (excellent), or Three Star (exceptional) status. A Sustainability Champion badge is the hallmark of a restaurant going the extra mile to achieve sustainability, according to the Association.The assessment process was completed yesterday.

“The criterion are strict and engage us in reviewing and thinking about all aspects of our operation,” said Leary. “Earning 2 stars at the outset is a testament to sustainable practices we’ve already engaged in, while the assessment also pointed out areas for improvement to be truly exceptional on a world stage.” Consumers increasingly pay attention to green practices and sustainability in choosing hotels & restaurants, at all levels of style and cuisine.

Renowned chef Raymond Blanc OBE is President of the non-profit Association. The Chef Patron of two Michelin-starred Le Manoir aux Quat’Saisons and founder of Brasserie Blanc restaurants has always been a campaigner for sustainability and food ethics. “He is the perfect chef to continue our mission to help restaurants to be more sustainable and give diners the chance to choose restaurants that match their ethical and environmental standards,” said the Association of his appointment last year.

“We greatly appreciate the great company we’re in,” stated Leary. In the 2013 World’s 50 Best Restaurants, the award for the most Sustainable Restaurant went to Narisawa of Tokyo, Japan, the result of an SRA assessment.

Trout Point Lodge achieved 5 stars from Canada Select last year, and belongs to the stringent quality accommodation groups Small Luxury Hotels of the World and Select Registry: Distinguished Inns of North America.

About the SRA

The Sustainable Restaurant Association (SRA) is a not-for-profit membership organisation providing restaurants with expert sustainability advice through a team of specialist account managers. The SRA helps member restaurants source food more sustainably, manage resources more efficiently and work more closely with their community.  Members enjoy the economic benefits of greater sustainability and the SRA promotes their activities to consumers.

The SRA Rating System involves Restaurants completing a rigorous survey, providing answers and evidence to questions across 14 areas of sustainability. The SRA then assesses the results and rates the restaurants accordingly.

Three-Star Sustainability Champions – These restaurants have demonstrated exceptional all round sustainability, scoring consistently well across every category totalling at least 70%.

Two-Star Sustainability Champions – These restaurants have demonstrated excellent all round sustainability, scoring at least 60%.

One-Star Sustainability Champions – These restaurants have demonstrated good all round sustainability, scoring at least 50%.

Trout Point Lodge has always been dedicated to growing its own vegetables, herbs, and flowers without chemical pesticides or herbicides. Each year since 2000, gardens have grown in size & diversity, first in ever-expanding beds next to the main lodge itself, next at River Bend, and last year at a new vineyard/market garden site off the East Branch Road.

This year the edible delicacies sustainably produced at Trout Point are greater than ever!

The sustainability of operations has bounded forward with the addition of Alpacas and a new barn this Spring. While the Alpacas will help pack on day trips to Billy’s Hill in the core of the UNESCO Southwest Nova Scotia Biosphere Reserve, their composted manure will fertilize the extensive plantings. This will compliment the composted organic waste from the kitchen and the local seaweeds we have always used to make our soils more fertile. Plantings are now so large, a new Kubota tractor will help with tilling and hauling. Tests plots of Pinot Noir and Chardonnay grapes continue.

The new Farm at Trout Point encompasses all these great advancements. This is true frontier agriculture, with the Lodge having to clear, fertilize, and sustain virgin soils with every advancement. Guests will see these items on the Trout Point tabel d’hôte menus throughout the summer and fall season. The menu at Trout Point also incorporates wild edibles, wildcrafted seasonally from the local environment.

Here’s a sampling of what we’re planting and/or harvesting this year:

HERBS

Tarragon
Rosemary
parsley, Italian and curly
cilantro
Thai basil (3 varieties)
purple basil
ruffled purple basil
nufar basil
Genovese basil
sage
chervil
lovage
borage
oregano
marjoram
Vietnamese cilantro
dill several varieties
chives
lavender
bergamot
mints, spearmint, mint, pineapple mint
Thyme, French, English and orange

VEGETABLES

Shiitake mushrooms grown on local hardwood logs
Jerusalem artichoke (Fuseau, stampede)
Asparagus
Artichoke Tavares
Squash (golden scallop, buttercup, butternut, crook neck)
Okra, purple and green
Parsley root
Mache
Arugula, wild and cultivated
nasturtium leaves
Purple fleshed potatoes
White and red fingerling potatoes
Sugar snaps
Broad beans
Scarlet runner beans
French snap beans
sprouts (broccoli, alfalfa, clover, fenugreek, mung)
Tomatoes (striped, andean, black plums, amish paste)
Hot peppers (jalepeños and sweet hots)
Mesclun mix, red mix, butterhead mix
eggplant
leeks
kale, white and black
purple brussel sprouts
New Zealand spinach
cantaloupe
Swiss chard
beets
onions
shallots
Heirloom garlic varieties
Brocoli Raab
Chinese brocoli
Chinese cabbages
spinach
cress
chicory
cucumbers (traditional, English, Turkish heirloom)
Cape gooseberries
tomatillos
carrots
French sorrel
spinach
horseradish root
purple Japanese mustard
celery (green & red)

EDIBLE FLOWERS

scarlet runner bean blossoms
nasturtium
pinks
calendula
viloas
marigolds
Monera
squash blossoms
borage flowers
chive blossoms
mustard blossoms
arugula blossoms

WILD FOODS

burdock root
evening of primrose root
dock
sweet fern
violets
pin cherries
sea beans
sea lettuce
kelp
Black trumpet mushrooms
Golden chanterelles
Hen of the woods mushroom
Chicken of the woods mushroom
Lobster mushrooms
various russulas
velvet foot mushrooms
indian cucumber root
wild sorrel

Travel & Leisure has selected Trout Point for its list of “The best places to travel after a divorce.” Part of the May, 2013 issue of the popular magazine, author Victoria Hardy searched for places offering “a change of environment helps clear your head and rejuvenate your spirit,” adding that the list also consists of destination with “there’s the added benefit of putting some physical space between you and your ex.”

Search for black bears, moose, or flying squirrels in the Tobeatic Wilderness, or try your hand at the cooking school to learn how to cure seafood and forage for chanterelles, black trumpets, and lobster mushrooms. After dinner, an on-staff astronomer will point out constellations and, depending on the season, the aurora borealis.

Trout Point finds itself in good company, including the Equinox Resort of New Hampshire and Dunton Hot Springs of Colorado.

Andrew Harper, famous pseudonym for a completely anonymous travel editor, has been the name behind one of the most selective, upscale travel reports in the world. The April, 2013 issue of  Andrew Harper’s Hideaway Report for the first time Andrew Harper Nova Scotia, Canadafocused on the Maritimes as a region, visiting Nova Scotia, Prince Edward Island, and New Brunswick.

Harper is a gracious if extremely demanding critic, and noted at the outset of his article selecting just five inns as being “fully up to Harper standards:

Nova Scotia, New Brunswick, and Prince Edward Island all offer picturesque fishing ports, dramatic seacoasts and pristine landscapes, as well as superlative fish and seafood. Owing to an excellent network of highways and ferries, the ideal way to see the region is a circular tour by car. Before setting out, I did not expect to return with a galaxy of highly rated discoveries. This proved to be the case, but my trip was nonetheless exceptionally enjoyable and worthwhile.

Harper singled out Trout Point Lodge for abundant praise: “we found at the end of the road was precisely what you would hope to discover deep in the woods: a handsome Adirondack-style lodge with solid log walls, a gabled roof, a wide veranda and a stone chimney emitting signs of a welcoming blaze.”

The critical review noted the Lodge’s “camp-style elegance,” “rustic refinement,” and “the kitchen’s inventiveness:”

I particularly liked a zesty chowder, crammed with seafood and reminiscent of gumbo or cioppino. This was followed by simply but perfectly cooked cod.

Other properties on the list included Halifax’s Prince George Hotel, and in PEI, Dalvay by the Sea, and the Inn at Bay Fortune.

ABOUT ANDREW HARPER

Free of advertising since its inception in June 1979, Hideaway Report is a private monthly publication for sophisticated travelers. The selection of hotels, resorts and restaurants for inclusion in this publication is made on a completely independent basis, with Andrew Harper, LLC paying full rate for all meals, lodging and related travel expenses. Andrew Harper and his editors travel incognito to write candid and unbiased travel reviews for a subscription service, which provides personalized travel-planning assistance, bespoke tours and valuable travel privileges to its subscribers.

La Région Bon Temps has lots to delight the independent traveller, from the unique Village Historique Acadienne to Canada’s Bon Temps tourism region, Argyle Municipality, NSoldest courthouse (and jail) in Tusket and a Tuna Sport Fishing Museum in Wedgeport. The new web site bontempsnovascotia.ca has it all!

At Trout Point, too, there’s lots of new offerings. A brand-new exercise room, new astronomy gear for guided after-dinner outings, and this year 2 staff musicians to help guests “tune up” for dinner in the Great Room. Trout Point is also running some greats specials, including 20% off online booking for select rooms, as well as 4 nights for the price of 3 when you also take Half Board each day. Reservations can be made here.

Staff astronomer Michael Hiland will continue his instructive star gazing sessions and Sky Safaris with the help of a brand-new Meade 10″ telescope, to bring distant celestial objects into brighter and greater focus. The LX90-SC Telescope with Schmidt-Cassegrain (SC) optics give you high performance. Meade uses water-white glass with superior light transmission across the entire visible spectrum combined with Ultra-High Transmission Coatings (UHTC) – with 15% better light transmission than standard coatings – and oversized, thermally-stable Pyrex primary mirrors for optimum light collection. This telescope gives a spectacular viewing experience to Lodge guests!

meade-lx90-telescope-10-acf

The 10″ LX90-SC Telescope by Meade has an f/10 Schmidt-Cassegrain optical system (focal length 2000mm) and Ultra-High Transmission Coatings (UHTC) for maximum image brightness and contrast.Trout Point is working with the Bon Temps tourism society to spearhead having the local region declared the first StarLight Destination in North America, as recent press reports have stated. The are surrounding the Lodge, with the Tobeatic Wilderness Area at its core, has among the darkest and clearest nigh time skies on earth, unparalleled for amateur astronomy.

Trout Point is working with the Bon Temps tourism society to spearhead having the local region declared the first StarLight Destination in North America, as recent press reports have stated. The are surrounding the Lodge, with the Tobeatic Wilderness Area at its core, has among the darkest and clearest nigh time skies on earth, unparalleled for amateur astronomy.

Starlight Destinations are visitable places characterised by excellent quality for the contemplation of starry skies and the practice of tourist activities based on this resource.

The Starlight Tourism Certification System was created with the aim of encouraging, at world-wide level, the improvement of the quality of tourist experiences and the protection of the night skies in Starlight Destinations.The Starlight Certification seeks to guarantee the capacity to enjoy the view of the stars and to discover the associated scientific, cultural, natural and scenic values.

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