Whole Hog

Pete is named after Peter Robinson, the Canadian politician who arranged for the settlement of thousands of Irish immigrants on Scott’s Plains, now Peterborough. These settlers lived off the land, ate what they could farm, forage, or fish, and didn’t waste much. They ate the Whole Hog.

But Pete is more than a symbol of our pioneer roots. A pig’s diet is a great philosophy for humans – eat a bit of everything when the mood strikes you. Don’t waste food, eat it all, and enjoy what’s put in front of you. Take your time with the foods you love – just like pigs do.

Viamede Restaurants

Whether it’s at Mount Julian, 1885 Restaurant, The Boathouse, or BBQ baskets, Pete guides us towards thoughtful, local food.
Mount Julian is our fine dining restaurant, serving 5, 7, or 9 course tasting menus with wine and beer pairings. Our chef plays here, using fresh ingredients from our farm, our forests, and the local farmers. Open by reservation.
1885 serves our Big Breakfasts throughout the year, and from the fall to spring seasons, 1885 also serves lunch and dinner. This is a great hangout spot with fireside couches, board games, darts, ping pong, and foosball, plus all-day coffee and tea.
The Boathouse sits on the shore of Stoney Lake in a former boathouse, and serves lunch and dinner from Canada Day to Labour Day. Blending the quality of fine dining with a warm, casual dockside setting, enjoy the outdoor patio or sit inside and take in the lake views.

Viamede Restaurants


We like to know where our food comes from, and sometimes, that means making it from scratch. We raise pigs, ducks, chickens, turkeys and quail, plant veggies and herbs, and even have an indoor garden for greens in the winter. Our gardener, Bob, loves to talk about this, and does garden tours throughout the summer. We also host a farm tour daily at 3:30 from Victoria Day to Thanksgiving, where you can help feed the animals.


There’s something magical about eating something that grows wild around us, and once you know where to look there’s plenty of that around. We harvest cat tails, spruce tips, wild leeks, sumac, many types of mint, dandelion, clover, and more. Chef and Ben are our chief foragers, and always happy to share what they know.

Pickles ‘n Preserves

One of the ways we make our local supplies last longer is through pickles, preserves, and syrupy deliciousness. When we can get the best produce, we boil ’em, mash ’em, stick ’em in a stew, and most importantly, do things that will make them last longer. Sometimes we have enough for the year, and sometimes we only make 3 jars. Some of this is even available for sale for guests to take home, although supplies are always limited.