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The Manor Dining Room
THE MANOR DINING ROOM
A true dining experience in the heart of your resort with a casual comfortable atmosphere.
CLICK HERE to see our menu
Dining charges for Guests and Members of the Georgian Manor may be applied to your room account. Major credit cards are also accepted.
Restaurant hours may be determined by our level of activity.
To make a reservation please contact the dining room.
For restaurant information please contact Marlen Allan Dining room Manager at 1-800-482-7894 or locally at 705-445-9422, Ext 711.
Meet our Executive Chef - Simon Bailey
"High-end meets Homemade.
Dinner worth going out for."
Simon Bailey's passion for culinary excellence extends from the meals he prepares professionally to the ones he prepares at home.
"A menu should not be so complex that only trained Chefs can do the cooking," says Simon, who started his career in England at the age of sixteen. Eventually, he combined a young man's wanderlust with a culinary career that took him to Southern French Alps Ski resorts, a private 100-foot classical ketch that sailed around the Mediterranean, a cruise ship that traveled the Eastern coast of Australia and a day trip pleasure boat that was based out of Sydney Harbour. Coming back to England, he became the Chef for a private hotel in the English countryside.
Still not done traveling, he and his wife immigrated to Canada in 1999, where he worked for a large and very well known event-caterer in London, Ontario as a sous chef to become familiar with Canadian cuisine. His next position was as the Executive Chef at a private golf club in London and then as manager of Impressions Catering for the London Health Sciences Centre.
Three years ago Simon and his family moved to Collingwood, and Georgian Manor is fortunate to have him in its kitchen.
"Artistic, passionate, driven,
with a focus on local meat and produce."
Ryan Brown started his culinary career six years ago, including a one year stint at Georgian College as an apprentice chef. He worked extensively on weddings, banquets and large special events. He spent two years at Collingwood's Cabin Bistro, first as a Garde Manger (a Garde Manager is the most demanding station in any kitchen; being in charge of applying proper seasoning to food), then was promoted to Sous Chef where he prepared the finest of local produce and butchery. Ryan's inspiration comes from the likes of Gordon Ramsey, Susur Lee and Mark McEwen, just to name a few.
"I love making people smile because of my food," says Ryan. "It's what drives me."