Dig into Back Forty Bites—where farm-fresh meets fork-ready, in the heart of Huron‑Kinloss.
Every plate tells a story, rooted in local flavour, community pride, and the hardworking hands behind it all. From cozy cafés to family-run gems, we're shining a spotlight on the people and places that make our local food scene unforgettable.
Come hungry, get to know our chefs, meet the producers and uncover the delicious secrets of the Back Forty—one bite at a time.
Meet the Chef, Taste the Story
Meet Dave & Veronika Cook
At FIG Studio Kitchen, husband and wife chef team, David and Veronika have turned their passion for food and community into a celebrated dining experience. Winners of the "Win This Space" contest in 2018, they opened their fully licensed restaurant in response to a local need—and have been walking to work ever since.
Their menu reflects the rural spirit of our area with most of their meat and produce sourced locally. Known for scratch-made soups, fresh seafood dishes, and indulgent house-made desserts, FIG is rooted in quality and connection. Supporting local growers, crafting everything from sauces to sweets in-house, and collaborating with fellow chefs is what keeps them inspired—and what keeps guests coming back.
Dave ran the Boston Marathon four times before a femur break just before the finish line in his fifth attempt brought his running career to an end.
Our Favourite:
Isle of Lewis Style Crab Cakes
Meet Jake Lotton
At just 24, Jake Lotton is leading his family's third-generation farm into the future, raising Tunis cross sheep and producing high-quality, locally raised lamb. His passion began in Grade 7 with a barter for sheep, and today he's crafting pure lamb summer sausage and pepperettes in unique flavours like honey garlic and mild—developed in partnership with Green's Meat Market.
Jake values sustainable farming practices like crop rotation, composting, and cover cropping to protect the land for generations to come. Locally sourced food isn't just a goal—it's a way to strengthen the community and deliver fresher, healthier meals. Their proudest partnership is with FIG Studio Kitchen in Ripley, and they're excited to continue expanding, educating others, and connecting farm to plate. For the Lotton Family, the best part of farming is the people—the relationships, shared meals, and sense of purpose rooted in growing good food, right at home.
Bruce Botanical Food Gardens
Rooted in the heart of Huron-Kinloss, BBFG grows more than food—it cultivates community, sustainability, and education. Founded to address food insecurity and support small family farms, BBFG offers hands-on experiences, educational programming, and access to culturally relevant, heirloom produce. As stewards of the land, they honour the Dish With One Spoon Treaty through sustainable growing methods—no chemicals, reclaimed materials, and homemade fertilizer tea. Home of the unique Ripley Apple, BBFG collaborates with local restaurants and food banks to share its harvest. Through storytelling, shared learning, and soil-under-the-nails farming, BBFG nurtures both people and planet—one garden at a time
Did you know that Bruce Botanical Food Gardens has a mud oven built from clay from the garden? We provide demonstrations throughout the summer where you can try flatbread cooked right in the oven along with jams and jellies from the garden's produce!
Meet Taylor Horn
At Schooner's Bodega food isn't just served—it's a celebration of Bruce County's agricultural roots. Inspired by childhood visits to farmers markets, Chef Taylor Horn crafts seasonal menus that honour the land, the harvest, and the hardworking producers behind every ingredient. A signature favourite, the roasted veggie and goat cheese wrap, combines fresh garden vegetables, local goat cheese, and house-made aioli for a vibrant, flavourful bite.
Taylor proudly sources from local producers, building menus that support neighbours and showcase regional excellence. For Taylor, cooking is a way to connect people to their food and community. Schooner's Bodega sits at the heart of that story, where tradition meets innovation, and every meal tells a tale of place, passion, and purpose.
Taylor spends his days off mountain biking with his rescue dog - Ada! He was also born on Friday the 13th and loves everything Halloween and spooky!
Our Favourite:
Roasted Veggie and Goat Cheese Wrap
Meet Angela Devitt
Rooted in over 50 years of family farming, Stone Bridge Flour was born from a passion to add value to the land while keeping food close to home. Milling soft and hard red winter wheat grown on their own fields, this local producer proudly offers seven varieties of fresh, stone-milled flour, along with baking mixes and accessories. Their first four flours—Everyday, Bread, Cake & Pastry, and Whole Grain—remain the foundation of their business. Sustainability is central: the farm follows regenerative practices like crop rotation, cover cropping, and pollinator planting to protect soil and future harvests. …from planting trees and cover crops to nurturing soil for generations to come.
As a certified sustainable operation, they're closing the loop—growing, milling, and selling flour right in the community. From farmers' markets to restaurant collaborations, Stone Bridge flourishes through education, connection, and quality. With a new mill and expanded facility, the future looks bright—and delicious—for this proud(ly) local producer keeping the tradition of farm-fresh flour alive.
Before becoming a business owner/miller, Angela's first dream-come-true job was working as a Prop Maker for the Stratford Festival Theatre.
Meet The Morrison Family
Grassroots Woodfired Pizza is a true family venture rooted in farm life, fresh ingredients, and community connection. What began 15 years ago with a homemade mud oven and CSA veggie shares has grown into a thriving on-farm pizzeria and mobile woodfired catering business, now led by the Morrison family.
Blair and Courtney joined founders Vicky and Roger to grow the business, serving up handcrafted pizzas topped with local, organic ingredients—many straight from their own garden. From classics like The Farmer to ever-changing Farm Feature pizzas inspired by seasonal harvests, every slice tells a story of local flavour and family tradition. The Grassroots team proudly supports fellow producers and for them, good food isn't just about taste—it's about connection, creativity, and celebrating the bounty of rural Ontario.
The Morrisons just welcomed three mini goats to their farm; Ember, Ash & Maple (names inspired by their pizza business - ash and maple are two of the main woods they use in their wood burning oven)
Our Favourite:
Seasonal Farm Feature Pizzas
Green's Meat Market
As third-generation owner/operators, the Green's team rebuilt their family business after a devastating 2020 fire, driven by a deep commitment to local food security. For over 50 years, they've provided the small-town butcher experience, processing meat for local farmers and offering quality cuts to customers. Their signature Ring Bologna—made from a family recipe dating back to the 1970s—keeps customers coming back with nostalgic ties and unbeatable flavour.
Focused on sustainability, they minimize waste by using every part of the animal and supporting local pet food production. Green's collaborates with hundreds of farmers and local food businesses, supplying everything from custom sausages to food truck blends and pepperoni for pizzas now sold province-wide. Their latest venture into online ordering and home delivery helps bring rural-raised meat to more households—preserving tradition while evolving to serve their community better.
Shaelin, the oldest sibling in the family business, used to be a flight attendant! Shelby, the middle, enjoys spending time outside & staying active with friends. Spencer, the youngest works part time farming & driving transport when he’s not at Green’s.
Meet the Smith Family
King's Pizza was born from a deep love for family, community, and quality food. Inspired by a background in traditional cheese-making and a desire to serve Lucknow, husband and wife duo, Karen and Dan, created more than just a takeout spot—it's a local staple rooted in personal connection. Named after their family name and inspired by their grandchildren, King's sources ingredients and services locally, proudly partnering with businesses like Armstrong Bakery and Hortons Dairy. Their mission? To offer busy families a reliable, affordable meal made with care and tradition.
Every pizza is crafted with the same pride and quality Karen learned at a small cheese factory, bringing warmth and authenticity to every bite. With a strong sense of civic pride and heartfelt gratitude for community support, King's Pizza is more than food—it's family, tradition, and a legacy shared with neighbours, one slice at a time.
Karen grew up with 6 brothers!
Our Favourite:
BLT sub is just one of our many favourites!
Meet Janette Gerber
Janette's journey began as a part-time job at the bakery she now proudly owns. After taking ownership 8 years ago, her love for baking and serving the community grew into a full-time passion. Today, Armstrong's Bakery is known for quality desserts made with care—and often with locally sourced ingredients.
From fresh strawberries and rhubarb in the summer to apples in the fall, their treats reflect the seasons and the region. Lunch items feature meat from nearby farms and butchers, keeping the menu fresh and rooted in the community. The star of the show? Their butter tarts—made with a 50-year-old pastry recipe that tastes just like Grandma used to make. For Janette, the joy is in seeing people gather and enjoy good food together—simple moments made sweeter by local flavour and tradition.
Janette has a slight obsession with alpacas - so cute!
Our Favourite:
Armstrong's Butter Tarts
Meet Samantha Havens
Samantha was inspired to become a chef by working with and learning from Mary, the previous owner, and admired all the hard work she put into this place. She's proud that the menu reflects the local farming community and feels it's important to support the local farmers and all the hard work they do. And the part she loves most about her job? All the new people she gets to meet!
Samantha has worked at all of the local food establishments in Lucknow at one time or another.
Our Favourite:
The Breakfast
1231 Bruce Rd. 1 RR#2, Holyrood, ON
See on Google MapsKinlough Produce Market
Looking for a variety of fresh, straight-from the farm, local produce? Kinlough Produce Market is our local, Mennonite owned and operated on-stop-shop for all things fresh. You will find everything from in season produce, fresh eggs, maple syrup, preserves, home-baked goods and seasonal plants. Open May to October, Monday to Saturday from 9AM-6PM, plan your visit today, you won't be disappointed!
Cash only.
733 Kairshea Ave. RR#3, Holyrood, ON
See on Google MapsBruce-Huron Produce Auction
Tucked away on Kairshea Avenue just outside Lucknow, the Bruce-Huron Produce Auction offers a one-of-a-kind local food experience. Run by members of the local farming community—many of them Old Order Mennonites—the auction brings together a variety of fresh, seasonal produce in one central spot. To help small family farms thrive by encouraging a shift toward high-value crops like fruits and vegetables. This cooperative approach allows growers to reach more buyers—retailers, restaurants, and wholesalers—without having to leave the farm, making it especially valuable for the Mennonite community. This live wholesale auction features weekly sale dates (open May to November, dates and times vary) and is open to the public. All sales start at 3:00pm.
Cash or Approved Cheque only.
With a long history, starting in 1885, when the original Pine River Cheese plant was established, this restaurant revives a proud local legacy of craftsmanship and connection to the land. Newly revived in 2023, the space has been reimagined as a dining destination where every dish is thoughtfully paired with cheese made in-house—honoring tradition while embracing a modern, seasonal menu.
Rooted in rural values and community pride, the kitchen sources milk from nearby dairy farms and fresh ingredients from local producers. Signature offerings like handmade pizza feature slow-fermented dough and house cheeses, showcasing the richness of the region. Whether it's mozzarella on a margherita or a seasonal farm-inspired creation, the menu is shaped by what's growing now and who's growing it. This is more than a place to eat—it's a celebration of rural food culture, thoughtfully crafted in a space where history, community, and flavour come together, one cheese-paired bite at a time.
Our Favourite:
House-made Fresh Curd
Meet Ricardo and Paula Roque
Inspired by parents who cooked with heart, Chef Ricardo discovered early on the joy of bringing people together over great food. Today, West 81 Food Co., chef owned and operated, with his wife Paula, reflects that same passion—serving comfort-driven dishes with local ingredients and input from the guests themselves. A signature dish? The famous Meg Ryan Chicken—a roasted, boneless chicken so beloved by the actress during filming in Toronto, it earned its name (and a loyal following) after media coverage sparked weeks-long lineups. Supporting small farms and growers is key to the kitchen's mission, with produce from local suppliers and herbs grown right outside the back door. The laid-back, lakeside vibe that brings calm to diners and creativity to the plate is what makes Ricardo and Paula's culinary journey so special.
Chef Ricardo has a soft spot for ketchup sandwiches, bad beer, and never misses a Montreal Canadiens game.
Our Favourite:
Tuscan Chicken