The story
Down Home began as an extension of Sumac & Salt, a business founded in 2019 by Hannah Harradine and Joel Gray. The name honours Joel’s grandmother’s house in Nova Scotia, a place that embodies warmth and welcome. The restaurant opened in a farmhouse in the rolling countryside of Grey County, just outside Markdale, with a mission to tell the stories of the land, the farmers, and the seasons through collaborative tasting menus.
The menu changes weekly, driven by what is growing in the fields, what can be foraged, and what local producers are most excited about. Every ingredient comes from Grey County, with an emphasis on organic and regenerative farming. The result is a 10-course tasting menu that follows the rhythm of the seasons, highlighting preservation, foraging, and small-scale businesses. The kitchen focuses on taste first, letting the quality of the ingredients speak for themselves.
Down Home operates on a single seating per evening, Thursday through Saturday, starting at 6:30. Guests are welcomed for a three- to three-and-a-half-hour experience. In warmer months, the evening begins outdoors in the garden, setting the tone for a meal that is intimate and unhurried. The restaurant seats a maximum of 20 guests, ensuring a personal, focused service. Beverage pairings showcase Canadian wines, with an ever-changing selection that champions Ontario producers.
In both 2024 and 2025, Down Home was recognized in the Toronto and Region MICHELIN Guide, earning a place among Ontario’s most notable restaurants. This honour reflects the team’s dedication to sustainability, local sourcing, and genuine hospitality. The cuisine is modern, but the approach is deeply rooted in the land and the people who work it. Hannah, with her background in oenology and viticulture, and Joel, whose passion for cooking is matched by his love of gardening and open-fire cooking, bring their shared vision to life every evening.
Guests are invited to surrender to the surprise of the menu. There is no à la carte option; the tasting menu is the only way to dine. Dietary restrictions are limited due to the intensive prep and small team, but the kitchen does its best to accommodate with advance notice. The experience is priced at $200 per person for the food, with beverages and add-ons extra. Reservations are required and can be made through Tock.
Down Home is more than a meal—it is an evening on the farm, a celebration of Grey County’s bounty, and a testament to what happens when chefs and farmers work in harmony.
Recognition
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