Archive for the ‘Events’ Category

The 2014 World’s Best Hotels & Resorts Awards put on by Five Star Alliance today announced that Trout Point Lodge has been selected for both its “Top 50 World’s Best Hotels” and “World’s Best Hotel Restaurant” categories. The World’s Best Luxury Hotels and Resorts Worldwide Awards is an annual event since 2005. A team of luxury hotel experts selects finalists for the Awards from among more than 4400 luxury hotels worldwide. Washington, DC, based Five Star Alliance is the leading comprehensive online directory of luxury five star hotels. Five Star created the World’s Best 2014 to showcase properties that represent the best in unique experiences, class, guest feedback, and reputation. The Alliance first accepted Trout Point as a member property in 2007, but it has never previously won an award.

The Best Hotel Restaurants Award goes only to properties where “world-class restaurant is the proximity of fine-dining to luxury guestrooms,” according to the Alliance. “The World’s Best Hotel and Resort Restaurant means grand hotel dining within a luxury property. Michelin stars and top-starred Forbes Guide restaurants abound on our list of the top luxury hotel and resort restaurants.” “We’re honoured by the selection and greatly appreciate the restaurant award,” said co-owner and chef Vaughan Perret. “Everyone at the Lodge works extremely hard to provide guests with a truly exceptional dining experience, but given our wilderness location and size, we often don’t get noticed in the worldwide restaurant ratings.” Other Restaurant Award recipients include the the Michelin 3-star Meadowood Resort of California, renowned Inn at Little Washington in Virginia, the Dorchester in London, England, and the Michelin-starred AbaC Hotel & Restaurant in Barcelona, Spain. Earlier this month, Fox News named Trout Point Lodge among the world’s top 10 hotel culinary schools.


The Lodge also appears on the Five Star list of Top 50 World’s Best Hotels. Properties in this group “reflect the full array of exclusive options from the classic and iconic favorites to intimate and inviting inns to sprawling oceanfront resorts.” The 50 properties were selected using an algorithm based on the Alliance’s web site page views, bookings, feedback, and 3rd party sources, according to Five Star’s Courtney May. The Lodge was joined on the list by acclaimed luxury hotels such as the Auberge du Soleil in Rutherford, California, The Carlyle in New York City, and Hotel Danieli in Venice, Italy. Only three Canadian hotels were on the list, including Le Saint-Sulpice in Montreal, the Fairmont Le Chateau Frontenac in Quebec City, and Trout Point.


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Progress Magazine released its 2012 list of Atlantic Canada’s Fastest Growing Companies on November 5th at the Crowne Plaza Moncton Downtown. This highly anticipated ranking of companies in the region defines industry sectors that are setting the pace for the new economy, not just for Atlantic Canada economy but also nationally. These organizations have seen significant increases in revenues over the past three years. “The Fastest Growing Company list identifies high-growth mavericks,” says Pamela Scott Crace, editor of Progress Magazine. Each year the magazine polls hundreds of companies to find incredible stories of explosive growth and shares with its readers how these companies do it. To qualify a business from Atlantic Canada must have experienced revenue growth of at least 25% over the last 3 fiscal years.

Trout Point Lodge’s 35% growth rate ranked it No. 08 on the Fastest Growing “Ones to Watch” list (characterized by having revenues under $1million). Lodge chef/proprietors Vaughan Perret & Charles Leary traveled to New Brunswick on November 5 for the awards ceremony, sponsored by PwC and Rogers, at The Crowne Plaza Moncton Downtown.

The event also included roundtable discussions with other Fastest Growing Companies on topics such as strategic marketing and international development. The findings of the moderated discussions will result in exclusive editorial content for upcoming issues of Progress Magazine.

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Did you know that if you book a tour package with Trout Point Lodge, you can apply to get 1/2 of the 15% Harmonized Sales Tax refunded as a rebate from the Canadian government?

tour package is a combination of two or more services or of property and services that includes transportation services, accommodation, a right to use a campground or trailer park, or guide or interpreter services when the property and services are supplied together for an all-inclusive price.

You can view and book current Trout Point Lodge of Nova Scotia packages here.

Our Nova Scotia Seafood Cooking School packages also count!

You will find more information and application forms from the Canada Revenue Agency here.

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Take a look here!

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Entering its 13th year of offering multi-day culinary vacations, Trout Point Lodge of Nova Scotia will add 1-day seminars in a series called l’Art de vivre. Consisting of classes with the Lodge’s chef/proprietors, guests will also receive a Saturday night in a main lodge room or suite plus breakfast and 5-course dinner. The series focuses on food and wine appreciation outside of the kitchen.

Art de vivre topics will include:

  • Wines 101 plus themed wine tastings such as Wines of Spain, Bordeaux Regions, or Nova Scotia selections
  • Cheese appreciation
  • Hot & cold smoking techniques
  • Espresso expressions
  • Gourmet mushrooms

Planned for May, June, September, and October, 2012, classes will be limited to 10 participants and encompass about 2-3 hours spent learning about special aspects of food & wine.

The cost is $100/person in addition to the regular Lodge rates for room and Half Board.

The purpose of the Art de vivre series is to provide special insight into the finer aspects of living relative to food & drink.

Cheese appreciation will cover the different types of cheese—from soft bodied, surface-ripened ones like Livarot to hard, grating cheese like Reggiano Parmigianno—as well as how to store, age (affinage), and serve cheeses, including the cheese course within a multi-course meal.

Espresso expressions will explore the basics of coffee cultivation, quality, and roasting and then demonstrate how to make the perfect cup of espresso and cappuccino. How to select and operate an espresso machine—including a comparison of 4 different machines at the Lodge—will conclude the class.

The Smoking class will introduce the techniques for infusing seafood and meats with savoury smoke flavour, naturally, including how the Lodge makes its own acclaimed smoked salmon. In the Gourmet mushrooms session, guests will learn about the different kinds & qualities of edible mushrooms—wild & cultivated—as well as how to select and store them.

Trout Point Lodge proprietors Vaughn Perret and Charles Leary operated an award-winning, diversified organic farm before moving to Nova Scotia. They were among a handful of North Americans inducted into the French Guilde des fromagers in 1994 and operated an acclaimed New Orleans restaurant that featured their farm’s organic vegetables, cheeses, and exotic mushrooms. They have cooked at Trout Point since 2000, which has won a Wine Spectator Award of Excellence each year since 2007. This year, Departures magazine chose the Lodge among the world’s top 10 foodie getaways.

The Lodge has also announced dates for its 3-day, 2-night Nova Scotia Seafood Cooking School program. This all-inclusive culinary vacation including accommodation, meals, hands-on instruction, and field trips will be held May 18-20, 2012: Mediterranean Cuisine with an emphasis on seafood as well as June 15-17 and September 28-30, 2012: Seafood Cookery.

About Trout Point Lodge Nova Scotia’s only member of Relais & Chateaux, the Lodge consists of 7 deluxe guest rooms, 2 suites, and 2 cottages. Trout Point has achieved a 4 1/2 star rating from Canada Select since opening in 2000 and won the inaugural Parks Canada Sustainable Tourism Award.

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In an age when every cell phone and digital device has a camera, when anonymous libel runs rampant, each day’s events are texted or tweeted, and many routinely even dine with an electronic device as their companion, Trout Point Lodge tries to remain an antidote to and respite from such commercial culture. To maintain an idyllic and secure environment of privacy and seclusion, Trout Point Lodge, Limited (TPL) asks that all guests agree to its privacy policy with regards to publications. This policy is intended as a positive measure to both provide for our guests’ ability to seek rest & relaxation and to protect both the Lodge and its guests from online attacks and defamation from anonymous sources so common in the Internet 2.0 age.

In exchange and for the additional consideration of privacy protection while at Trout Point, I/we the undersigned also agree that there shall be no unauthorized public identification of any guests by name, photograph, or any other means; no publication that will invade or injure TPL’s status as a secluded, private nature retreat open to a select number of reserved guests; and no public disclosure of any guest by any other guest or third person. The undersigned agree not to publish any message, information, text, music, sound, photo, graphic, or any other material capable of defamatory  meaning or being obscene, pornographic, indecent, lewd, harassing, threatening, invasive of privacy or publicity rights, abusive, inflammatory, fraudulent or otherwise objectionable relative to TPL or its guests; and grant TPL as the co-owner of copyright the exclusive right to demand the immediate removal of publications deemed offensive. The above surrender does not apply to mainstream print or broadcast media. Any breach of this confidential privacy position of and for TPL & its guests will be subject to any remedies available by law, be they monetary damages or injunctive relief/specific performance or both to enforce the terms of this agreement. 

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The final session of the Nova Scotia Seafood Cooking School wraps up today, with 13 participants from Amherst, Nova Scotia to Yellow Knife and Apalachicola, Florida. The 3-day, 2-night programs have been offered several times a year since July 4, 2000, the day Trout Point Lodge opened for business.

During the weekend, guests stay at the Lodge and learn about everything from how to select quality seafood to how to make cold smoked salmon. Field trips include visits to the Eel Lake Oyster Farm and SeaKist Lobster. Classes include demonstrations and hands-on cookery.

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