The Breadalbane Inn has been a fixture in the food life of Wellington County for decades. The food is what owner Peter Egger (at left), has dreamed of…interesting and delicious. The country-style dining room has recently given way to Scozia, (Pronounced “Scot-zia”) is Italian for Scotland. And the change is a good one. Breadalbane Executive Chef Jer Robbins, is well versed in both local ingredients and fine Italian cooking techniques. In the stone walled dining room with sunshine washing across the expanse owner (at left) Peter Egger observed…”It always has looked a bit like Tuscany”.
Wellington County is known for it’s great agriculture. Small to medium sized suppliers abound. There’s local venison, great pork, free run chicken and top notch beef that’s dry-aged so it’s tender and delicious…the way it’s supposed to be. The potatoes are dug locally at Smoyd Farm and many of their dairy products come from Mapleton’s Organic Farm in North Wellington.
But there’s also pasta made with Arva Flour, a heritage mill north of London, Ontario and fish from Lake Erie. The spicy charcuterie comes from Guelph. And there’s an Egger-inspired wine list. Peter’s winemaker dinners are becoming legendary.
The Fergusson Room, their pub in the same building has 21 beers on tap and an impressive Scotch list and it’s a hopping place throughout the week. On Highland Games weekend…well, there’s nothing quite like it!Menu Scozia Food Day Canada 2018
Contact Scozia at the number below to reserve a Food Day Canada table.
Contactez Scozia directement, au numéro ci-dessous, afin de faire votre Journée des terroirs réservation.
Scozia at The Breadalbane Inn
487 St. Andrews Street West,
Fergus, Ontario N1M 1P2
T: 519 843 4770