This is us...

The discovery of the Chanterelle mushrooms was a major factor in Innkeeper Earlene Busch's decision to move from Boulder, Colorado, and build the Inn. She originally came to Cape Breton to pick up a bedroom suite of handmade curly maple furniture crafted by Bob Lambie of the Dovetail Shop near Margaree and fell in love with the area.



Recognizing the healthfulness of the fresh air and the serenity and pristine beauty of the North River Valley, her facinating story was born as she decided to build an Inn dedicated to the local environment. 

The Inn draws its water (we call it "Chanterelle Champagne") from a natural spring fed well, and the restaurant serves organic and food grown within 100 KM whenever available.

The inn's structure itself is modeled after a traditional Cape Breton barn, designed to look rustic on outside, and built to welcome guests with a rich and comfortable interior. Weathered hemlock from 1912 was recycled from the original barn, and now frames the commons area, the dining room and the upstairs hallways. The cottages are recycled, too, from a property in Ingonish that shut down. 

Innkeeper/Chef Earlene Busch’s Honors

2011      TPH Sustainability Award Finalist - RBC Canadian                     Women Entrepreneur Awards

2011      Cutting Edge Culinary Competition Competitor

2009      Women in Business Innovation Award - Cape Breton                 Partnership

2008 & 2006          Terra Madre Canadian Representative -                                      Slow Food Italy