Open year round. Choose between a beautiful chalet, a magical yurt, a treetop or tranquility dome, cozy lodge room, or a campsite. Cabot Shores is the perfect base camp to explore Cape Breton and the Cabot Trial. But first, explore our great packages.
- We’re open all year! Find us at 30 Buchanan Drive, Indian Brook – right along the Cabot Trail.
- Open hours: 8-10 am for breakfast & 5:30-8 pm for dinner
- Our late fall & winter menu changes daily. To inquire about it or make a reservation, please email firstname.lastname@example.org or call 1-902-929-2584.
- We can cater for up to 70 people! Want us to host your special occasion? Head over to our holidays & meetings page for all details.
- New offer! We have a special 3 dinner package you can use on 3 occasions. For $99 you can enjoy a 3 course dinner on 3 nights between January 2nd and June 14th 2017. Just book it or buy it as a gift or call us for your reservation.
About the GoBistro
Is our food delicious? Of course it is, because we embrace what you want embraced: fresh and prepared from scratch. Add to that local, organic Big Spruce beer or local wines and you’ve got a winning combination. We believe in meals that can be enjoyed in a friendly warm atmosphere where live music can break out at any moment. Our large deck and dining room offer plenty of options for the environment in which you wish to eat – outside in the sun, while eagles soar overhead and the ocean subtly roars in the background, or inside with some light jazz and a beautiful view.
Our chefs have expertly incorporated all of our values into their menus. Whether you’re vegetarian, vegan, gluten free, a local seafood lover, carnivore or somewhere in between, you’ll be sure to find something on our menu that delights your taste buds!
Ron MacNeil and Nicole Finney are our superb and talented chefs. They both value providing fresh, delicious food through focusing on local produce. Ron and Nicole are a wonderful team that will undoubtedly surprise and delight your taste buds.
They go above and beyond our expectations everyday and we are enthused to be able to offer our guests such a wonderful and unique culinary experience. You can read the full biographies of our chefs at the bottom of this page.
What we use and serve
Cabot Shores strives as much as possible to use ingredients that are in their natural state, organic and local. In season, many of our vegetables and herbs are plucked fresh from our own organic garden, from our reclaimed apple orchard, or straight from the wild (such as blueberries and chanterelle mushrooms). Our chefs also produce a variety of home-baked goods, including breads and desserts.
Our fully-licensed bar offers local and imported wines, spirits and beers, including Cape
Breton based organic micro-brewery Big Spruce and local winery Jost.
For breakfast, guests at Cabot Shores can enjoy a buffet of homemade granola and whole wheat bread, hard-boiled eggs, seasonal home-baked treats, fruit, homemade yogurt, tea and coffee. If you like, we can also provide you with trail lunches for your explorations along the Cabot Trail.
We can also cater to larger groups, weddings, family reunions, educational groups, retreats, cycling tours or other special occasions, and can work with groups to accommodate special dietary requirements. Contact us to find out more about our group catering.
Executive Chef: Ron MacNeil
Chef Ron hails from Cape Breton Island and started cooking professionally at the young age of just 15. Early in his career, Ron rose to the top of each kitchen he was a part of. By the age of 23 he received his first Executive Chef role at a boutique country inn. Ron proceeded to take them from a 4 ½ to 5 star location- the only one in Cape Breton. He has been featured as a guest chef for many different resorts, a consultant chef for restaurants, and has been picked three years in a row as one of six local chefs for the international culinary event “Right Some Good”. He has been the Executive Chef at an authentic Italian restaurant, a high end bistro and most recently, at a Saskatchewan wilderness resort overseeing multiple restaurants and banquet facilities.
His cooking philosophy stems from using fresh, local and authentic ingredients, and is also strongly influenced by his East Coast roots. Under Ron’s direction, the Cabot Shores Bistro will surely be filled with local seafood, fresh produce and home style flavors.
Chef Ron is paired with his fiancé and Sous Chef Nicole Finney.
Sous Chef: Nicole Finney
Nicole was born and raised in the small town of Niagara-on-the-Lake, Ontario on her family’s farm. She moved to Halifax where she attended Culinary School and graduated at the top of her class with honors. She was a part of numerous Canadian cooking competitions and a part of culinary events such as Chef’s for UNICEF and the National Chef’s Convention. Nicole applied to be an apprentice for the international culinary event “Right Some Good” and won top apprentice for all of Canada in 2012. She also recieved a scholarship from the Canadian Hospitality Foundation for Culinary Arts in 2013.
Nicole has cooked across the country, always using Canada’s finest and freshest ingredients. She is moving on to earn her Red Seal under the supervision of Chef Ron MacNeil and continues to channel the inspiration of our country’s beautiful farming in to every dish.