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Posts Tagged ‘Trout Point Lodge’

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.

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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%.

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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.

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A list of the 10 best hotels with “luxurious lodgings that offer lessons in the fine art of cookery,” has included Trout Point Lodge of Nova Scotia. “Rugged wilderness, sustainable food practices and cozy accommodations that include freestanding cottages make this Atlantic Canada property one of our favorites,” says the independent review.

Other hotels on the list include Casa de Sierra Nevada in San Miguel de Allende, Mexico and the Mandarin Oriental Hotel in Chiang Mai, Thailand.

Gayot.com serves as a serious, honest and professional resource on dining, travel and lifestyle for an international readership in search of the best. Gayot guides were founded by André Gayot, who with his friends Henri Gault and Christian Millau coined and promoted the term “Nouvelle Cuisine” in the early 1970s.  André and his children Alain and Sophie have been directing sophisticated travelers to the world’s best restaurants, hotels, shops, sightseeing and cultural attractions for more than 45 years.

Trout Point Lodge has offered culinary vacations and cooking classes since 2000.

 

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Trout Point Lodge of Nova Scotia received notification today from Men’s Journal editorial offices in New York that it was chosen among the magazine’s pick of the 19 world’s best wilderness hotels. Each lodge on the list is also now “MJ Approved,” a new series of endorsements by the sister publication of Rolling Stone magazine.Men's Journal Approved

“Our readers seek out the best experiences to lead the interesting life,” wrote assistant editor Blaine McEvoy in the notification. “To meet the standards of this highly influential readership, we’ve introduced our MJ Approved series on MensJournal.com. Whether it’s a hotel, a blazer, a recipe, a slope or a saw, our editors put them to the test and feature what they deem best as MJ Approved.”

Trout Point joins renowned properties such as Amangiri in Utah, The Point on Saranac Lake, New York, and Bay of Fires Lodge in Tasmania, Australia. The only other Canadian property is King Pacific Lodge, a seasonal floating hotel in northern British Columbia owned by the scion to the Sony electronics fortune.

“We’re very pleased to be in such amazingly good company,” said chef/proprietor Vaughan Perret.

“Situated at the confluence of the Tusket and Napier Rivers, it’s surrounded by the 400-square-mile Tobeatic Wilderness Area – one of the largest protected areas in Eastern Canada – and the night sky here is so dark that an astronomer is on staff at Trout Point to guide guests through the stars,” noted the accompanying article. The Lodge opened its doors in 2000. Soon after, UNESCO declared the surrounding lands a World Biosphere Reserve. Men’s Journal also highlights Trout Point’s offerings of cooking classes, live music, and guided hiking & kayaking.

In other news, the Lodge was also just approved by the board of directors of Select Registry, an association of North American inns, after a rigorous anonymous inspection process.

The magazine and accompanying web site, published by Jann S. Wenner, claim an audience of over 1 million. It is distributed in both the United States and Canada.

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In 2013, Trout Point Lodge will become Atlantic Canada’s only member of the exclusive Select Registry group of inns after a rigorous anonymous inspection process and a vote by the board of directors at their annual meeting in Las Vegas, Nevada, this Member, Select Registrypast weekend. The Lodge is also announcing an expansion of guest units and facilities for the coming summer season.

Select Selection

Also known as Distinguished Inns of North America, the Association was founded in the late 1960s by author Norman Simpson, the “father of country inn travel in America.” In his pioneering book, Country Inns and Back Roads, Simpson noted that,

Each [member] inn is original and unique, a reflection of the personalities and tastes of the individual innkeeper-owners … this was never intended to be a total guide to country inns in the United States and Canada, [but rather] a carefully selected group of inns. The purpose is to encourage travelers to visit … and to experience this unique type of personal hospitality …

Select Registry has particular membership strength in New England, and Trout Point chef/proprietors Vaughan Perret and Charles Leary believe it fitting to have a Nova Scotia link. “There are some fantastic properties in the collection,” said Leary, “including those who share our commitment to superb food and wine.” Examples of other Select Registry inns include the Hartstone Inn in Maine, and the Manor on Golden Pond, which like Trout Point is also a member of Small Luxury Hotels of the World, the world’s finest grouping of boutique hotels.

An important distinction between a Select Registry member inn and any other is the system of quality assurance. The Association carries out a quality inspection of each of its nearly 400 inns. This program involves independent inspectors – not employees of Select Registry – with years of experience in the hospitality industry.

The inspectors arrive anonymously, spend the night, and evaluate the inn based on a detailed point system, which translates into a pass/fail grade for the inn. Inns applying for membership are inspected periodically as are existing member inns. Trout Point’s inspection occurred earlier this month.

Not all have what it takes to pass the inspections. Thus, this process provides a guarantee to the traveling public that a Select Registry inn is in a class of its own.

Growth

The acceptance by Select Registry culminates a great season for the Lodge as it prepares for 2013 guests. This past fall, Canada Select granted Trout Point 5 stars in the Inn category, while Halifax-based Progress magazine named the small enterprise among Atlantic Canada’s top 8 for growth in 2012 for businesses with sales under $1 million. Earlier in 2012, USA Today included it on a list of the world’s top 10 eco lodges.

Trout Point will expand from 12 guest units (including 2 cottages) to 14 for the 2013 summer season, when visitation to Nova Scotia peaks. It will also ad a new exercise facility and 2nd hot tub on its 100-acre campus along the Tusket River in the southwestern part of the province, part of a UNESCO-designated Biosphere Reserve. In doing so, it bucks a trend towards declining capacity and a tourism crisis in the area, which has lost nearly all its transportation links over the past several years, including direct ferry links with the United States.

“We have occasionally lost corporate or group business since we can only offer 13 bedrooms,” said Leary. “Having 15 rooms, including one 2-bedroom cottage, will mean not only more group bookings, but also greater capacity for the July & August peak.” The new indoor exercise room and protected outdoor hot tub will enhance the guest experience in the winter months. Trout Point opened fully year round–including dining–for the first time this winter.

“If we actually get a Maine ferry back in 2014, we’ll be ready, especially with the Select Registry membership” said Perret. “If not, we will still offer a world-class destination vacation experience and continue to draw guests from around the globe.”

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You will find the Trout Point Lodge e-brochure in pdf format here. This is a large file and may take some time to load . . . 

Don’t forget, Trout Point is open year-round this year! Online reservations are possible 24 hours a day. 

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