The wealthy Victorians of London understood food was much more than simply sustenance. It was a celebration of the bounty with which they had been blessed, and a reflection of their own refinement. The realities of transport of that era restricted much of what they ate to products grown locally, but that was hardly a burden, given the rich agricultural area in which London rests.

Today, our Idlewyld Inn chefs maintain the tradition of using only the finest locally-produced meat, vegetables, fruits and herbs, including AAA Ontario beef, award-winning lamb and pork and the full bounty of garden and orchard.