Naramata Inn and Columbia Hospitality announced today that Chef Jacob Deacon-Evans has been appointed as the Inn Chef at the 115-year-old heritage property. Deacon-Evans has an extensive culinary career which all began at the small Robinson Road Bistro in Naramata at age 16. At the Naramata Inn, Jacob picks up the torch from Ned Bell who launched the restaurant 3 years ago.
Jacob’s experience spans some of the best restaurants on both sides of the Atlantic. Vancouver’s West, Bishops, Cioppinos, Wildebeest; Supermarine, and London’s Michelin starred L’autre pied. Most recently, Deacon-Evans has returned to his Okanagan roots, as one of the culinary leaders at the highly recognized Row 14 at Klippers 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.
As the culinary season springs forth, Inn diners can anticipate dishes like Quail & Beets with confit “lollipop” and onion soubise; and “Ted’s Trout” & Dill – all a testament to Naramata’s Inn’s ongoing mission to bring the best of the Okanagan’s gastronomy, lifestyle and artisanship to the world.
“Naramata is a magical place and I’m just buzzing to be part of the Naramata Inn,” shares Deacon-Evans. “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.”
Ned Bell and Kate Colley will remain shareholders in Naramata Inn as they step away from their day-to-day roles in April. Bell’s passion for supporting “local, regional and seasonal” continues as he refocuses his efforts as a sustainable seafood and buy-local advocate, and culinary + hospitality consultant at Hatch Hospitality.
