“I’ve been working in the Muskoka area for five years now and Wesley is a friend of mine. So when he asked for a hand with his waterfront restaurant, I happily accepted,” says Jade L’Ecuyer, who’s designed Glenn Burney Lodge’s new 2,000 sq. ft, lakeside dining terrace equipped with full bar, on-site kitchen, and lovely …
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DESIGN: COOL CANADIANA 0
That classic staple of Muskoka summers has been recast by Ontario’s CONTACT VOYAGING COMPANY. Available in a variety of high gloss designs that include (our favourite …) classic boat flag motifs, these colourful paddles are perfect for hanging on a cottage wall or just leaning against it. Carried by Toronto’s Atelier 688 or ordered through the …
Read MoreCHEFS PICK: CULINARIA COOKBOOKS 0
“This line of regional cookbooks offer great inspiration from around the world,” says Glenn Burney Lodge Chef Philip Heilborn who lists the CULINARIA series among his favourite culinary guides. “I use these often to spark ideas on which to build”. Wrapping history, culture, travel and cuisine into insightful global volumes much admired by chefs and …
Read MoreWHAT WE’RE DRINKING: BOURBON 0
Glenn Burney Lodge’s Bar Manager, Luke Johnson, is a big fan of bourbon. “My top shelf pick would be Woodford Reserve, but to tell you the truth Wild Turkey is my everyday go to choice. It’s admirable quality is that it tastes like bourbon, consistent and smooth. Many bourbons, including higher priced selections can have …
Read MoreCOOK LIKE A PRO: JAPANESE KNIVES 0
A post WWII war ban on samurai swords forced Japanese craftsmen to unleash their skills on kitchen knives. Incorporating techniques used to hone battle ready ‘katana’, they created specific knives for every purpose—‘Garasuki’ for butchering poultry, ‘Deba’ for filleting fish—elevating their ultra sharp blades to cult status. The Japanese creed—that dull blades damage cell walls, …
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