The Wilds, Holyrood, Newfoundland
Chef Roary MacPherson is BACK!
After a foray into foodservice sales, he decided that the commerical kitchen was his home. And we couldn’t agree more. He’s known by many as “Mr. Newfoundland Food” and has worked tirelessly promoting and perfecting the cuisine.
His menus speak to both the heritage and the almost homespun reality of the food life of this province right from the Iceberg Vodka cured-salmon to hearty chowders right through to one of the most traditional Jiggs dinner fashioned into a pie with corned beef and Mt Scio-harvested savoury gravy. Roary loves a great burger, too…like the Arugula Double he created recently (below left). There’s a real sense of place in the desserts as well from the bottled lemonade pudding with Newfoundland sea salt caramel sauce to the mini-touton bites with cinnamon and cardamom sugar. Toutons, by the way, are the traditional fried bread of this province where nearly everyone’s mom made their own bread.
The Wilds is first and foremost a golf resort but aside from golfing and Roary’s honest food, there’s Atlantic salmon fishing on the beautiful Salmonier River. Known province-wide, it is an attraction for everyone interested in experiencing the best that nature has to offer. Although it’s catch and release, fly fishing for salmon fishing in a cold island river is an experience of a lifetime.
At the Rocky River in Colinet you can see Atlantic salmon scale a salmon ladder or watch for eagles and osprey overhead. The name Salmon comes from salmo salar (the leaper) and that’s just what they do. And if you don’t choose to fish or if the fish aren’t running when you’re there, the estuary has an amazing ecosystem and kilometres of hiking trails that, in the winter turn into a network for cross country skiing.
Contact The Wilds at the number below to reserve a Food Day Canada table.
Contactez The Wilds directement, au numéro ci-dessous, afin de faire votre Journée des terroirs réservation.
299 Salmonier Line,
Holyrood, NL A0A 2R0