Travel Deal for May 25-26, 2013
Trout Point Lodge was recently recognized as a “champion of sustainability” by the Sustainable Restaurant Association of London, England. The honour was part of the World’s 50 Best Restaurants ceremony held on April 29 and was the first time restaurants were celebrated at the annual event for their efforts to reduce their impact on the environment.
One of Nova Scotia’s leading hotels and kitchens for years, the Trout Point Lodge has been a pioneer in eco-tourism practices on the east coast. Visitors to the property in Kemptville will enjoy knowing their stay is supportive of the environment rather than deleterious to it.
Among Trout Point Lodge’s most enticing packages is the Romance in the Wilderness offer that provides three nights of accommodations and fine dining for $799 per person.
The package includes:
- A three-night stay in a Fireplace Junior Suite with Half Board
- A bottle of French Champagne in your room on the night of arrival
- Romantic dinners for two
- One guided outdoor excursion
The lodge is 270 kilometres (168 miles) east of Halifax and about 100 kilometres (63 miles) southwest of the Bay of Fundy.
Vacay.ca Highlights Eco-Cuisine in Cape Breton
The Trout Point Lodge isn’t Nova Scotia’s only kitchen keen on sustainability. Vacay.ca’s Food Columnist Janine MacLean spotlighted the Chanterelle Inn and its focus on championing the cuisine of Cape Breton.
MacLean writes: “Foraging is hip right now. The world’s best restaurants specialize in it and environmentally conscious diners now look for that magic word while reading through menus. The Chanterelle has been ahead of that culinary curve and can boast that its staff members have been foraging for the restaurant ingredients since it opened in 2000.
“The inn’s namesake mushroom is especially sought after in the restaurant community — and is particularly pricey, unless you happen to live in an area where they grow naturally. And grow they do, at the edge of the forest that lines the Chanterelle Inn’s fields. Those golden gems are what brought us to this place, with the promise of being harvested and cooked up for our lunch by the Chanterelle’s executive chef, Bryan Picard.”