A Southwestern Ontario Landmark Since 1872
Built in the Gothic Revival style, our Victorian mansion restaurant served as the personal residence of the James Harris family for more than a century.
The family were pioneers of the Canadian cheese industry erecting Ingersoll District’s first cheese factory on our grounds in 1865.
The Harris family later planted commercial apple orchards on our property. In fact, our vaulted buffet room once served as an apple shed.
Thank you for dining with us today.
We look forward to hosting you again soon!
Philippe Coeurdassier
Executive Chef
Jordan Mcquay
Sous Chef
Debra MacArthur
Dining Room Manager
DINING HOURS
BREAKFAST
Hot breakfast buffet, available daily 7:00 a.m. – 9:30 a.m.
LUNCH
Monday-Saturday, 11:00am to 3:00pm
Every Tuesday we offer a Seniors Lunch Buffet 11:30am-2:00pm
the cost is $29.95 for those over the age of 55 / regular price is $34.95
*AS OF JULY 2, THE SENIOR LUNCH BUFFET WILL NOT BE OFFERED ON TUESDAY’S, WITH THE EXCEPTION OF TUESDAY JULY 16. THE BUFFET WILL RETURN ON SEPTEMBER 10.*
IN PLACE OF THE SPECIAL BUFFET PRICE, SENIORS WILL ENJOY A 15% DISCOUNT ON OUR A LA CARTE MENU ON TUESDAY’S.
BRUNCH
Sunday Only, 11:00am to 2:30pm
DINNER
Daily, 5:00pm to 9:00pm
Meet Our Chef
The Elm Hurst Inn & Spa is pleased to have Andrew Smith as our Executive Chef!
Executive Chef Smith took over the role from retiring Elm Hurst Chef Michael Davies who held the position for over 22 years.
Andrew Smith began his culinary journey at age 10 working in a family owned and operated dessert shop. He later worked at the Wayside Dining Lounge among other London restaurants and then began his apprenticeship at the Highland Golf & Country Club under Certified Chef de Cuisine Keith McMeeken.
He then joined the Elm Hurst Inn & Spa in September 2007 completing his apprenticeship under Executive Chef Michael Davies, achieving the title of Chef de Partie.
In 2013 Andrew assumed the role of Operations Manager & Sous Chef at Sally Creek Golf Club & Bistro in Woodstock. Following that, he returned to the Elm Hurst in 2015 as Sous Chef.
He holds an Interprovincial Red Seal and received classical training at London’s Fanshawe College.
Andrew is committed to working with local growers and producers to source and serve the finest and freshest local produce, cheeses and meats
In his leisure time, Andrew enjoys travelling to cottage country, dining at other eateries and spending time with family and friends.
We look forward to Executive Chef Andrew Smith continuing the high culinary standards of his predecessor while bringing his own personal and professional touch.
Join us for an unforgettable evening sophistication, flavor, and refinement as we take you on a journey through the world of scotch whisky. Our exclusive Scotch Tasting with Tasting Menu event promises an evening of unparalleled indulgence.
