Over 215 hotels are featured in this enticing culinary manual. Trout Point will be the only hotel representing Canada. The recipe submitted by the Lodge's chef/proprietors Vaughn Perret & Charles Leary, and accepted by the British editorial team in charge of the project features local Nova Scotia ingredients, prominently lobster and scallops. "Scallop and lobster ravigote with asparagus & organic quinoa" appears alongside an illustrtive photo of the dish.
Printed to the highest standards in full colour, the glossy Small Luxury Cookbook will be bound in hard covers, and distributed through all participating hotels to their guests. Tens of thousands of SLH Club Members will also receive copies.
The Small Luxury Cookbook will be unveiled at the SLH International Conference later this month in Marbella, Spain. Trout Point Lodge has been a member of the prestigious boutique hotel group since 2011. The cookbook will also have a directory of all participating hotel restaurants.
In 2014, Trout Point Lodge was named among the World's Best Restaurant Hotels by the Five Star Alliance.