Farm-To-Table: In Waterloo Region, itâs all about Relationships
The term âfarm-to-tableâ is frequently used to describe a growing movement by restaurants to use locally produced food in the dishes found on their menus. In Waterloo Region, farm-to-table is more than just a fashionable trend: here, farm-to-table is about relationships. With its proximity to some of the best agricultural land in Ontario, farm-to-table Waterloo Region style means itâs possible for chefs to meet face to face with local producers, see where their products are grown or made, and savour those ingredients in dishes prepared in their restaurants all in the same day. Itâs a special type of relationship culture thatâs happening here, and one that doesnât happen in bigger centres where producers are farther removed from the restaurants theyâre supplying.
In Waterloo Region this close proximity between farmers and restaurants also means chefs often develop special relationships with their local food providers. It allows for a better understanding of how the food has been produced, and ultimately results in the creation of incredible food experiences for restaurant goers in the region.
Here is an example of the unique farm-to-table relationships that are growing in Waterloo Region.
PUDDICOMBE HOUSE and MOUNTAINOAK CHEESE
Adam van Bergeijk comes into Puddicombe House with a new product for Chef Lance Edwards to try.
âItâs Quark,â says van Bergeijk. âGive it a try, and see what you think.â The two discuss the attributes of Quark, and the creative possibilities for the restaurant. Itâs obvious they know each other well, and they should â their two businesses are less than 10 minutes from each other in Wilmot Township.

Mountainoak Cheese is an award-winning cheese operation, owned by van Bergeijk and his wife, Hannie. They grow their own crops, raise their own herd of cows and make their own cheese. Puddicombe House, located in New Hamburg, is owned by the Cressman family â a local family who transformed the historical home into a multifaceted business operation that includes a restaurant, accommodations, a salon and spa, and a banquet hall.
âThis is a farming community, and weâve known the Cressman family for many of the 22 years weâve been in Canada,â says van Bergeijk. âWhen they took on Puddicombe House, I wasnât surprised to see them go into the restaurant business and succeed. In the meantime, we started making cheese on our farm, and worked at getting our license together so we could sell it, which took about four and a half years.â

The Cressman family also has an agricultural background, and continues to operate a farm in Wilmot Township. As a matter of fact, the Cressman farm produces several items that are used on the menu at Puddicombe, including tomatoes, edible flowers, all their herbs and even hops, which has been used to create a Puddicombe craft beer. This history of being producers as well as restaurant owners gives them a firsthand understanding of how important the farm-to-table relationship is. Itâs not just about each business providing something for the other: in the case of Mountainoak and Puddicombe, this relationship has led to a special collaboration.
âOne day Nick (Cressman) came up with the idea of us developing a cheese for them using Puddicombeâs popular Blueberry Mustard spread,â says van Bergeijk. âAnd we did.â

Blueberry Mustard is a creation of Edwardâs, using his grandmotherâs mustard recipe. Edwards added in the blueberries, creating a condiment that seemed to go well with everything at the restaurant. It was following a tour of Mountainoak that the idea of the collaboration was born.
âNick said âHey â Adam has this really great gouda, and we have this amazing mustard- what if we try to combine the two, and create a product thatâs unique to us?â â says Edwards. A batch of blueberry mustard was sent to van Bergeijk, who worked with it to create the final product â ten wheels of Puddicombe Blueberry Mustard Gouda cheese.
The two also work together in other ways.
âWe help each other,â says van Bergeijk. âWhen guests stay over at Puddicombe, and want something to do, Lance will suggest they come to Mountainoak to see our operation, and try some cheese. And, when customers are at Mountainoak and wonder about a place to grab a meal, Iâll suggest Puddicombe House.â
Both Mountainoak and Puddicombe agree that quality is key to their respective successes.

âWe want a good product, so we can create really good meals,â says Edwards. âItâs important to know the farmer â I know whatâs going on at Adamâs farm, and I know how the food is produced. I know that everything that comes from Mountainoak is going to be a top notch product. I can go and visit, and see whatâs going on. And I know the person responsible for producing the food.â
âIâm passionate about farming and cheesemaking, and I want to be honest about how we make our product,â says van Bergeijk. âPeople can come and talk to us about how our cheese it produced. We do a lot of tours, so we have to be transparent about how weâre farming, and how weâre producing our product.â
Thereâs also a home town pride that comes into play, with both wanting to see the other succeed.
âItâs not just âkeeping it localâ as in us getting things from down the highway â Iâm getting that product 10 minutes away from here,â says Edwards. âIâm not going to Toronto to buy cheese. In fact, people from Toronto are coming here to buy cheese, and to stay here (at Puddicombe), and to eat at our restaurant. Thereâs a lot of New Hamburg pride in that. And when I go into a store, and see Adamâs cheese there, I smile and think, âHey – I know Adam!â â
Van Bergeijk agrees. âWhen you support each other, it often comes right back to you. And for us, if we see this restaurant and these people that we know be successful, itâs fun for us as well.â

Want to find out more about the Farm-to-Table relationships that are growing in Waterloo Region? Check out these articles:
Farm-to-Table Relationships: Fat Sparrow Group and Martin’s Family Fruit Farm
Farm to Table Relationships: Lancaster Smokehouse and 5 Chicks and a Farmer