Farm-to-Table Excellence in Durham Region | Ontario Culinary
loader image
table set out with food at the Springwood

Farm-to-Table Excellence in Durham Region

Durham Region is surrounded by the Ontario Greenbelt on three sides, and this area east of Toronto is the perfect place for local producers and growers to thrive. Indeed, a number of Durham Region restaurants have received Feast On® certification, meaning that they are committed to sourcing and serving Ontario-grown food and drink. Durham Region is a haven for ecologically-conscious foodies who want to know more about where their food comes from.

Enter The Springwood: This Whitby restaurant opened its doors in May 2023 and has been focusing on locally-sourced ingredients, hyper-seasonality, regenerative farming practices, and home-style dining ever since!

Discover the Springwood

We visited The Springwood on the eve of their first birthday and enjoyed an incredible meal. Read on to explore their menu and learn more about their culinary philosophy.

springwood list of farms behingthe bar
The chalkboard behind the bar indicates the provenance of each ingredient – even the peanuts!

Locally-sourced ingredients

The Springwood culinary team is serious about sourcing their ingredients from best purveyors in Ontario. A chalkboard behind the bar outlines almost every ingredient on the menu and its provenance. The beer and wine menu exclusively features sips from Ontario producers.

On the left: The oysters are from Cascumpec Bay Oyster Co., a family-run operation in Coleman, PEI. On the right: The beverage menu is sourced exclusively from Ontario.

During our visit, we enjoyed beets from Cookstown Greens near Barrie, mushrooms from Kendall Hills in Orono, and beef from Penokean Hills in Bruce Mines, near Sault Ste Marie. Some ingredients that can’t be sourced in Ontario come from small, high-quality Canadian farms, such as  the oysters from Cascumpec Bay Oyster Co. in Coleman, PEI.


Chef Matthew Simpson updates The Springwood’s menu regularly to reflect the seasons. Their spring menu is replete with fresh produce and herbs. We loved the beets three ways (roasted, pickled, and raw) and the spring greens with crispy lentils that offset our hearty, tender bone-in striploin.

On the left: The bone-in striploin from Penokean Hills in Bruce Mines was incredibly tender, and the chimichurri offset the flavours nicely.
On the right: The smoked trout dip is scattered with flowers from Ohme Farms in Jordan Station, ON and served with Old Bay chips.

Regenerative farming practices

Speaking of the striploin, you may be wondering why The Springwood goes out of its way to source beef from Penokean Hills in Bruce Mines, which is up near Sault Ste Marie in Northern Ontario.

Penokean Hills is lauded for their high-quality beef, which is a result of the unique terroir in the Canadian Shield. The farm was established in 2005 as a way to help restore the declining agricultural industry in Algoma, and today, their beef is on the menu at restaurants across Ontario, including The Springwood.

Home-style dining

on the left anumber of dishes and on the right, dessert
Every dish on The Springwood’s menu is designed to be shared with friends.

The Springwood has a slogan that perfectly sums up their philosophy: “Come Over for Dinner!” Walking into the restaurant feels like stepping into a friend’s beautiful, stylish home. General Manager Jasmine Lee and the team provided us with warm, attentive service.

Someone was always on hand to answer our questions about the menu, refill our glasses, and check on the progress of our meal. In addition to a la carte dining, The Springwood also offers their signature prix fixe menu, which includes a selection of seasonal dishes offered in three levels of indulgence ($55, $75, and $95/person). This option allows diners to try a bit of everything on the menu and we highly recommend it!

Enjoy your Meal

Want to discover the Springwood for yourself? We recommend making into a day trip and discovering more of Durham Region.

Durham Region