Welcome to Arowhon Pines
All-inclusive resort located inside Algonquin Park
Inside Algonquin Park
Canoe or kayak a chain of lakes on a day trip. Hike trails to see moose. Swim in the lake. Sail. Relax. Your stay includes access to Park trails and programmes.
Arowhon Pines Quick Guide
All-inclusive resort offering romantic getaways, family and friend trips, celebrations, reunions and weddings for up to 100 people.
Peace & quiet, 8 km off the main road in the middle of the woods on Little Joe Lake - no motor boats, no highway traffic.
Three meals per day is included with your stay, served in our heritage lakeside log dining room. Food is made from scratch using quality local ingredients.
Comfortable bedrooms with private bathrooms in rustic log cabins along the lakeshore ranging in size from 3, 4, 8 and 12 rooms. Also available are luxury (popular) Private and 2 Room Cabins with beautiful screened porches.
Carte blanche use of all recreational facilities — canoe/kayak a chain of lakes, hike trails to see moose, sail, swim in the lake, SUP, play tennis, relax, plus a vehicle pass to explore all of Algonquin Park.
Don't miss these events for 2024
Artist ELIZABETH JOHNSON - Little Joe Lake Gallery, Algonquin Park - www.elizabethjohnson.ca
We hope that you met Elizabeth last summer! Once a week, she painted en plein air - the canoes, the verandah, inside the kitchen and dining room - everyday scenes at Arowhon Pines that we all know well. Her collection of paintings from 2023 can be found here: https://elizabethjohnson.ca/arowhon-pines - it’s worth scrolling down to see them all!
We're happy that Elizabeth will be back in 2024. A reminder that she likes to have people in her paintings, so if you’re asked to stay still on the verandah or out on the canoe, just go with it! When she’s not here, she, with her family, are busy operating Pizza On Earth, an authentic wood-fired pizza place in Dorset, Ontario, www.pizzaonearth.ca.
Algonquin Writer’s Workshop with Brian Henry of Quick Brown Fox:
(Brian is the best of the best!). Spring: June 7/8/9 and Fall: September 3/4/5 - contact Brian Henry to sign up
Sunday, August 4th at noon: Civic Holiday Weekend 100 Mile Challenge BBQ - $ 70.00 per person - All local food served with love – Local artists, music, farmers etc! Call for reservations for 2024!
Painting Classes with Martha Johnson: Martha has a special family connection to Tom Thomson. Dates TBD. Email: email@example.com
Cooking Demo in the Beachhouse Kitchen: Dates TBD, Maximum 15 people.
Artist/Sketcher Scott McKowen – September dates TBD
Casual group sketching around the grounds – All Welcome! Scott’s drawing book launched last fall - maybe an inspiration for guests interested in drawing. There are a couple of his Arowhon sketches in the book — here’s a video trailer: https://www.youtube.com/watch?v=h6VIRbWvUb4
Bill Franks artwork is showcased throughout the Arowhon Pines property. Bill was a student of AY Jackson and has been painting for 70 years. www.billfranks.ca
NEW FOR 2024! Guided tour of historic Brule Lake: Details TBD
Chef David Cooke
2023 was chef David Cooke’s last season at Arowhon Pines, after 30 years. Please join us as we wish him and his wife Donna, a wonderful retirement full of travel, grandkids, and love. We’ll miss David’s humour, energy, and love of a good story. His teachings in the kitchen have influenced a great number of cooks. They say that behind every great man is a woman rolling her eyes. Donna Cooke has been the labour of love behind all those gorgeous edible flowers in the salads and on your plates, as well as the beautiful monarch butterfly gardens.
Thank you both for all the fun times!
DAVID COOKE BIO
David’s love for food began as a child growing up in Montréal, when as a 10-year-old he would get home from school, pick a recipe from his mother’s recipe books, make it, and bake it (and often consume it!) all before his mom returned from work. Professionally his career began at 16; and like everyone else's experience, started in the dish room! David cooked in Ottawa and Calgary before traveling to Europe at a time when it was still possible to pack a wallet of knives in a backpack and hop on a plane. He developed sound basic cooking skills while working in Michelin-starred Hilton hotels in the UK, Switzerland, and Holland, supplemented by training sessions with France's Habaerlin brothers and Hans Stucki in Switzerland.
Starting in 1986, David worked the summers as Sous Chef at Arowhon Pines and in the winter, traveled and cooked in Australia and Hong Kong. In 1991, David (with his wife, Donna, to whom he proposed at Arowhon, and their three sons) emigrated to England. In 1994 David was awarded “British Master Chef of the Year” and soon after, opened his Michelin-listed restaurant. David competed professionally, twice reaching the final of the “Chef of the Year” culinary award and received the “Master Craftsman” title by the craft guild. The call of Algonquin Park brought the Cooke family back to Canada in 2002, with David accepting the position of Head Chef at Arowhon Pines. For him, the move was like “coming home” to the kitchen where he had learned so much.
Over the past twenty years at Arowhon Pines, David has created a large network of farmers and foragers, on both sides of Algonquin Park, to supply the majority of Arowhon Pines’ summer produce. For our guests, that means the freshest possible local vegetables - fruits, meats, and fish, supplemented with herbs and edible flowers from the grounds and foraged wild produce!
During the winter, David is a chef instructor for the faculties of Culinary Management and Food and Nutrition Management at Algonquin College, at the Ottawa campus. David, along with the Arowhon kitchen team, are involved in the Canadian Culinary Championships in Ottawa, taking the position of “Chef Liaison” - organizing, judging, and facilitating the competitor’s actions in the kitchen during the competitions. He is also involved in many food charities in the city.
David’s cooking style has developed over years of travel, but his cooking principles have never changed. Find the freshest possible ingredients, and keep it simple and bold with clearly defined flavors. “Everything on a plate should be delicious on its own, and together they should have the ability to make the diner emotional!”