A perfect location for weddings, corporate events and day trips.

In Bethany, Kawartha Lakes - just 75 minutes from Toronto, 20 minutes from Peterborough,
Lindsay or Millbrook, and 40 minutes from Port Hope.

 

 

 

c/o Danielle French 

1020 Gray Road, Pontypool, Ontario L0A 1K0 
Call: 705 277 1649 
Send: connect@southpondfarms.ca
Visit by appointment only.


Visit us on Wednesdays between 9-5 and join us for lunch! May to September 1, 2016

Directions to South Pond

1020 Gray Road,  Pontypool, Ontario 


Please note that Gray Road is not a
through road through to Hwy 35.

Driving Directions from the GTA

  1. Head North on 115/35
  2. Exit Porter Road from 115.
  3. Head North on Porter Road
  4. Left onto Gray Road.

From 35: East on 7a, South on Pit road, East on Gray.

From Peterborough: 115 South, exit 7a West to Bethany. Porter Road south right on Gray.

Danielle French

Owner & creative force behind South Pond

Danielle French takes pleasure in authentic, simple, artisanal food and is continually inspired by life in the country.

More on Danielle

Christine Briggs

Marketing and Special Events Coordinator

Christine is a native of the Kawarthas. She is a traveler, blogger, foodie, and is “re-newly” married to a British bloke. Christine holds a Bachelor of Education in Secondary Science and loves cooking, running and being outdoors. 

Kevin McKenna

Chef

Chef Kevin McKenna joins the South Pond team. McKenna was trained at the prestigious Niagara-on-the-lake Culinary School and has travelled around the world working in internationally recognized restaurants. He is passionate about farm to table cuisine, foraging and harvesting from field and farm.

More on Chef McKenna

 
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Carlyle Apps

General Manager

Carlyle is the eldest daughter of Danielle. Carlyle is leading the project to incorporate sustainability into the South Pond strategy through work in waste management, local procurement, land use and community engagement. She is also our systems developer, taking care of inventory management, purchasing and analysis. She is currently completing her MSc in Sustainability Management. Meet her mixing cocktails at the bar or surveying her bee hives.

Andrea Andringa

Event Coordinator

Andrea is most often the person you will meet first and is the main contact for couples planning their weddings here at the farm. Andrea loves weddings, mountain biking and spending time with her dogs. 

Ellen Sweeney

Gardener

Ellen's expanded  role on the farm is in charge of our farm flowers and vegetables from seed to table. Ellen grew up on a farm east of Peterborough and attended the Niagara Parks Commission School of Horticulture. In her spare time she reads garden magazines, novels and she loves horses.  

 
 
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Shawn Sutcliffe

Friend & Neighbour

If you're at the farm chances are you will meet our talented friend Shawn. 

Ironstone Land & Building Design

 
 
 
 
 

 

Grace, Olivia and Aubrey Rose

All Danielle’s daughters are involved with just about everything on the farm, from mowing the lawn to setting tables and preparing meals.  

Grace you may see in the kitchen or most recently at the Farmers Market; Olivia grilling appetizers at the reception and working with Lisa. Aubrey Rose is the youngest sister and as a guest once said to her, "she is the South Pond secret weapon!" She does a little bit of everything including trying her hand a flare bartending - on the lawn. 

 

We are always looking for people to join the South Pond Team! 

We are looking for experienced individuals who have an interest in the service industry and are looking to learn about agritourism and the local food movement. Areas where we are looking to expand our team include: 

  • Culinary services

  • Property maintenance

  • Bartending

  • Serving

  • Bussing

  • And some higher management positions

Please contact Danielle French at danielle@southpondfarms.ca for more information and a job application! We look forward to hearing from you. 

 

 

Chef Kevin McKenna is joining the South Pond team.

McKenna was trained at the prestigious Niagara-on-the-lake Culinary School. He moved to England cooking in the kitchens of the Fat Duck and Le Manoir aux Quat’Saisons. He then returned to Canada and has worked with many of Canada’s premier Chefs - Paul Boehmer of the Spoke Club, Chefs Michael Stadtlaender of Eigensinn Farms and Michael Potters.  His other positions in Ontario include being part of the culinary team Tres Hombres in Peterborough as well as:

  • Executive Chef at Viamede Resort, Stony Lake

  • Executive Chef at Capers Brasserie in Belleville

  • Executive Chef at Globe Bistro in Toronto

  • Successfully opened Earth Rosedale (2009) and subsequently Earth Toronto Bloor West

  • Founding member of The Group of 7 Chefs Ltd. (2011)

  • Specially invited to cook at The James Beard House in New York (2012 + 2015)

  • Chef de Cuisine at Taboo Resort, Golf and Spa (2012)

Chef McKenna is passionate about food and farm to table cuisine - a perfect fit for South Pond which derives over 65% of all of its food for its menus from its own and neighbouring farms. Chef McKenna is committed to supporting local producers and creating menus showcasing seasonal ingredients.

 
 

In 2010 South Pond Farms became more than just another idea.

I had moved to the Bethany Hills from Toronto a few years earlier with my four daughters, Carlyle, Grace, Olivia and Aubrey Rose and our dog Mollie.

It seemed like a good thing to do - we were ensconced in the city and I thought if I had any chance getting them to experience rural life, then it was the right time.  I had grown up in Vermont and while not on a farm, all things in Vermont are immersed in grass routes culture involving local food and farming.  I was also influenced by my grandmother, Isabel  and my grandfather who I spent the summers with on their farm in Michigan.   She cooked on a wood stove, baked bread every other day, persevered fruits and vegetables that they grew on the farm and lived a lovely simple life.  I yearned for this and wanted my girls to have it as well.  They could always go back to the city but the probability that they would go to the country later was not as likely.


In the Beginning: Farm Flavours

One day in a cafe in the middle of January in Toronto with my girlfriends, Val and Karen, I was lamenting on what the next steps were with my life and on a more practical side, what to have for dinner that evening.  I drove home and drafted some concepts in my mind and decided on starting:  Farm Flavours, a business making prepared food from things grown by me and local farmers.  I would deliver a meal called “weekend baskets to go” every Friday to people that ordered them.  I sent an email out to a few friends who sent it out to a few more friends and that same week, I was making and then on Friday, delivering beef borgingion, potatoes a green salad and cookies! The meal would be complete requiring only a reheat or a toss of the salad.  I began each weekly menu with a short story about life on the farm, or where I got the recipe or some details about the traditional foods my grandmother made and I found people actually appreciated knowing where their food came from.  Meals didn’t have to be complicated but simple based in local and seasonal ingredients.  

And so it began.  


Building the Barn

I met Shawn when a neighbour referred me to someone who “knew about barns”  and could restore the barn here which at that time was barely standing.  The stars were aligned: my godmother Renate help provide some seed capital and Shawn set about to create his magic with the property.  It was his careful eye in recognizing the way the land allowed for gardens and structures and the sweeping driveway that created the backdrop for me to make something wonderful here.  His restoration of the barn was a testament to what all traditional bank barns looked like - without the animals and hay.  And once he built it, word traveled and people came wanting to have special celebrations, suppers in the barn, workshops about local food. This has not been a single effort but collaboration of our family and now extended family, all helping to make this a magical place.  A hidden gem it has been called and that is true.  But it is also our home. 

I’m happy to be able to share it and help others create their own memories. 

 

Danielle's Favourite Stories

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