The Barrel and the Bell
The leaves are falling with a cool breeze settling over the valley. As you pass beneath the keystone arch, to your left, outdoor dining at the Terrace rests for the winter, transitioning our Restaurant indoors as the seasons change. Take a right instead and step inside the Boutique where a new invitation awaits. Read More
Culinary Classes at Mission Hill
Once again, starting November 1, the culinary team at Mission Hill is taking you on an immersive journey where exceptional cuisine meets world-class wine. Each evening brings guests into the estate kitchen, guided by chefs who share techniques, insights, and the art of pairing. Read More
Grilled Wild Shrimp & Spring Asparagus
This vibrant spring dish layers sweet BC spot prawns, tender asparagus, and smoky grilled flatbread over cooling lemongrass-mint yogurt. A squeeze of lemon and a glass of our Reserve Chardonnay tie it all together. Read More
Executive Chef
Farmstead by Mission Hill
Introducing Farmstead, a new collection of small-batch preserves, vinegars, and estate honey, made from peak-season Okanagan ingredients. Thoughtfully crafted to reflect the land, each jar captures a taste of place and time. Read More
Organic Pork Belly & Spring Asparagus
Celebrate the first asparagus of spring with this estate-driven dish: double-smoked organic pork belly, quick-seared spears, and a bright basil aioli finished with tomato relish. Read More
Hunter’s Chicken Cacciatore
Hearty and humble by Italian tradition, our Hunter’s Chicken Cacciatore fills the kitchen with comforting aromas. Read More
