Here at the Lodge we prepare mouth-watering, novel dishes for our guests. Well, Ron Cherry, our executive chef, does. Ron is definitely no slouch in the kitchen. He honed his skills under Michael Stadtlander in the 80s, before moving on to Vancouver Island to serve as Chef at The Sooke Harbour House. Ron then spent 17 years serving up refined cuisine in the South Pacific Kingdom of Tonga.

At Glenn Burney our menu is always full of surprises because Chef Ron Cherry takes his cue from whatever is in season at the local Farmers Markets. We also smoke our own meats on-site, over aromatic cherry and apple wood, and our bread is fresh-baked daily with dough from one of Ontario’s finest artisanal bakeries, Petite Thuet.More