Opening this spring, The Cape Retreat will be shaped by food, seasonality, and shared meals.
On Newfoundland’s Avalon Peninsula, The Cape Retreat is introducing a culinary retreat grounded in place rather than performance. Located in the small coastal community of Cape Broyle, the retreat brings together dining and accommodation in a way that feels immersive and intentional, but refreshingly unforced.
Culinary director Alex Blagdon brings experience from professional kitchens alongside hands-on work with farmers and producers. Her cooking reflects the realities of Newfoundland’s food landscape, where seasonality is not a trend but a reality. Menus will shift frequently, shaped by what can be sourced locally at any given moment.
The seven-course Land to Sea experience will draw from coastal waters, nearby forests, and small regional suppliers, with preservation techniques playing a visible role, particularly outside peak growing months. Courses will move between wild and cultivated ingredients, with pairings selected to support rather than dominate the food and sourced from producers whose practices align with the retreat’s philosophy. The dinner takes place at a long table at The Greene’s House, an onsite communal space designed for gathering. Service is intended to be informal and conversational, with guests seated close enough to the kitchen to follow what’s happening and engage as the evening unfolds, setting a tone that’s more casual than ceremonial.
Beyond dinner, The Cape will offer hands-on cookery classes focused on skills such as pasta- and pastry-making. These intimate sessions with Chef Alex will centre on technique, ingredients, and a deeper understanding of process.
Accommodations at The Cape Retreat are designed for a slower rhythm, with six cabins thoughtfully placed around the property. Visit The Cape’s website to sign up for the newsletter and stay informed about when bookings open.