Local farm-to-table chef taking over Naramata Inn
The Naramata Inn has a new chef. Jacob Deacon-Evans will be taking over from founder chef Ned Bell.
“Naramata is a magical place and I’m just buzzing to be part of the Naramata Inn,” Deacon-Evans said in a Naramata Inn media release issued today, Feb. 27. “I'm thrilled to help build upon its exceptional culinary reputation and to continue to share the best of the Okanagan with guests from all over Canada and the world.”
Deacon-Evans got his first culinary experience as a 16-year-old at the Robinson Road Bistro in Naramata but his experience reaches far beyond the small community. In Vancouver, he worked at West Restaurant, Bishops, Cioppinos and Wildebeest, and he went overseas to spend part of his career in London at the Michelin starred L’autre pied.
His latest gig was at Row Fourteen at Klippers Organics in Cawston.
“Jacob’s commitment to hyper-local, hyper-seasonal ingredients, farmers and suppliers perfectly complement the culinary vision Bell set forth when launching the re-imagined Naramata Inn in 2020,” the release says.
Guests at Naramata Inn can look forward to dishes by Deacon-Evans like Quail & Beets with confit “lollipop” and onion soubise; and “Ted’s Trout” & Dill.
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