Root & Bone Farm sits on Effingham Street in Pelham, Ontario, on land that was always meant to feed the kitchen. This is a working farm: one acre of in-ground kitchen garden, on-property beehives, and land that changes with every season. It is where Chef Ray Taylor's seed-to-plate philosophy stops being a philosophy and becomes something you can hold in your hands. The farm exists because the best ingredients do not travel far. What grows here shapes what appears on the menu at Root & Bone Restaurant, and what appears at the Farmstand each weekend. Guests who visit the property experience the full arc of that relationship, from the soil to the table, in a single afternoon.
Eight minutes from the kitchen. A lifetime in the making.
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