From Farm to Chef to Table.

In a microwavable world, UNION is a champion
of the farm fresh, eat local movement.

With Farmer’s Markets cropping up everywhere,
more and more city folk are rediscovering the
full-flavoured freshness of locally grown produce.

And if it's organic, all the better.

On early mornings you may see our chef at one,
stocking up for the evening meal. Or at the
100 Mile market in Meaford, picking out fresh
greens and country kitchen preserves. Fresh beef
from the renowned Scotch Mountain Meats in
Grey County is aged to our liking and delivered
in quarters to be craft-cut right here in our kitchen.
Tender pork and grass-fed elk also come from the
County, as do plump and tasty, range-fed Heritage
chickens, the kind our “chicken lady” says,
“only have one bad day in their lives”.

You won’t find garlic from far-flung lands that
takes weeks to get here either. Or onions, radishes
and tomatoes. A lot of what’s on your table is
grown and fresh-picked from local farms.

Up in Grey County. we built a smokehouse out of
fresh pine, and slow burn only apple and plum
wood to give salmon and meats a unique
sweet-smoked flavour.

Eating seasonally the way our forbearers did;
fresh strawberries in June, corn and tomatoes
in August and Butternut squash and turnips in
winter, it’s remarkable how much you savour
each offering and look forward to the next.

Who knows, we may just regain some of the
serenity they had. Farm fresh goodness costs
a bit more (about an 8% average premium
according to our comparison-shopping in
supermarkets) but what a difference.