If there is a common thread running through my favourite food and drink of 2025, it is intention rather than excess. Like many people, I have felt my discretionary food and drink budget shrink as global pressures continue to push costs upward. That reality has meant eating out less frequently and thinking more deliberately about where I spend my dollars — and, increasingly, about keeping those dollars in Nova Scotia.
Best Restaurant Experience: Woodroad Restaurant (Margaree Harbour, Cape Breton)
Cape Breton’s Woodroad was my most impactful dining experience of the year. The cooking was thoughtful without being pretentious. As I wrote in a recent article about the experience, “the presentations are simple yet deliberate, with ingredients as the undisputed stars. There is no desire to put form and presentation ahead of taste. The cooking is refined but not precious. It’s honest, yet deeply skilled.”
What elevated Woodroad to my favourite experience was personality. The airy dining room, with its sweeping water views, brought a calmness to the evening, while service was delivered with warmth and genuine hospitality.
Long after the meal, I still think about the generosity of the experience. It was a dinner that proved restraint and humility can be far more powerful than theatrics.
Favourite Cheese: Annapolis Fine Cheese, Terroir (Wolfville)
I recently wrote about Annapolis Fine Cheese receiving national recognition for its Terroir series of fresh cheeses. What I love about this range — truffle, herb and garlic, and the original unflavoured version — is its simplicity.
These cheeses need very little embellishment: a good slice of bread, a spoonful of Terroir, and a glass of wine is enough. Yet their versatility in the kitchen is equally impressive. A dollop stirred into savoury pasta adds creaminess and texture; honey or jam transforms it into a breakfast staple. I’ve even used it in both savoury tarts and European-style cheesecakes.
It’s a product that speaks to how far our local cheese producers have come. No longer chasing comparisons, Nova Scotia now has an artisan cheese industry with real confidence and momentum. While I am singling out Annapolis Fine Cheese, Ciro and That Dutchman, know I love your cheese too.
Favourite Bread: LF Bakery (Gottingen Street, Halifax)
LF Bakery’s bread has become a staple in my kitchen. When I host dining events in Halifax, I often pick up their froment (white sourdough), miche (round loaf), and a selection of baguettes.
Everything about their bread, from aroma to texture to flavour, feels intentional. It makes even the simplest meal feel complete. Whether toasted with butter, paired with cheese, or used to mop up the last traces of soup or sauce, it’s a reminder that great bread never needs to play a supporting role.
Favourite Condiment: Henny’s Preserves’ mustards, Centreville
Henny’s Preserves’ mustards deliver everything a great condiment should: texture, balance, and restraint. Their stone-ground mustard could be a staple on any charcuterie board, while the horseradish is excellent on a steak sandwich.
My personal favourite, however, is the curry mustard, which I’ve been using in vinaigrettes and as a surprisingly versatile companion to sausages. An honourable mention goes to Maritime Chutney Co., which introduced me this year to its line of Indian-inspired condiments.
Favourite New Beverage (Alcohol): Faraway Cider (Cumberland County)
A chance tasting at the Pugwash Farmers’ Market this summer introduced me to Faraway Cider Opus 2021 No. 3, a dry cider that left a lasting impression. Made from wild, uncultivated apples from Cumberland County, it is naturally fermented and naturally carbonated in small batches.
The result is a complex cider with aromas of bruised apple and winter spice. The palate is clean, fresh, and dry. It tells an honest story of Nova Scotia terroir and our long history of apple growing. I hope some of the province’s finer restaurants discover this cider as it deserves a place on their tables.
Favourite Meat Supplier: The Free-Range Store (Bedford West)
The Free-Range Store remains my go-to for grass-fed, local beef. With rising prices, beef has become an occasional indulgence for me, but when I do enjoy steak, this is where I shop.
The quality is consistently evident, and it’s reassuring to support a business where transparency and sourcing are not marketing terms. They’re simply how business is done.
Favourite Fish Purveyor: Afishionado (Bedford)
When it comes to seafood, I rely on Afishionado. Whether oysters, fillets, or something more obscure, there is a level of trust here that matters.
I believe in their sustainability-focused sourcing practices and have never been disappointed by the quality of their seafood.
Favourite Farm Store: Noggins Farm Market (various locations)
Noggins Farm Markets continues to be a cornerstone of Nova Scotia’s local food culture. It’s more than a place to shop, it’s a reminder of how deeply agriculture is woven into daily life.
Seasonal produce, preserved goods, and a sense of continuity mean that every time I choose Noggins over a national grocery chain, I feel I’ve made a small but meaningful decision to support my community.
Favourite Local Produce: Tap Root Farms Microgreens
The microgreen trend may have cooled, but whenever I host a large dinner, I still reach for Tap Root Farms’ microgreens. Whether it’s their radish microgreens or pea shoots, they’re never just a garnish. The flavours are vibrant and fresh, adding not only an elegant look to a dish but are a final seasoning. I use them to bring life to any dish, and especially love using them in combination with fresh local seafood.
Favourite Local Wines
Three Nova Scotia wines surprised me this year, including an orange wine. Orange wines often veer too bitter or too funky, but L’Acadie Vineyards Orange was a revelation, delivering dried stone-fruit expressiveness without the faults that often plague the style.
The 2022 Blomidon Estate Reserve Chardonnay showcased Nova Scotia Chardonnay at its best, offering subtle oak influence while retaining freshness and precision.
While any number of traditional-method reserve sparkling wines from Benjamin Bridge, Lightfoot & Wolfville, and L’Acadie Vineyards would top my list on merit, the biggest surprise was Lightfoot & Wolfville Fauna. Made from local hybrid grapes, this red delivered an unexpectedly fresh, savoury, and thoroughly modern profile.
Innovation of the Year: Nova Zero, Benjamin Bridge
Nova Zero was one of the most important releases of the year. Not because it removes alcohol, but because it doesn’t remove intention. Thoughtful, and genuinely satisfying, it signals a more inclusive future for how we think about celebration.
Favourite New Spirit: James Roué Rum – Nova Brûlé
Nova Brûlé made by Windsor-based James Roué Beverage Co. brings warmth, nuance, and a distinctly Nova Scotian perspective to rum. Refined yet expressive, it’s a spirit that invites you to enjoy a slow sip on a cold winter’s day.
Favourite Brewery: 2 Crows & North Brewing (Tie)
Choosing between 2 Crows and North Brewing felt impossible—so I didn’t. Both continue to define what modern Nova Scotian beer can be: balanced, expressive, and made with integrity.
Whether you’re in the mood for something classic or experimental, these two breweries keep raising the bar.
No love for Toast & Jam Cabernet Sauvignon?
Michael…the name alone scares me…screams of winemaker manipulation …although, that said, I haven’t tried and would never discredit anything without giving it a try first.