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The Hillcrest is currently closed for renovations but will be reopening soon!
The Hillcrest is now hiring!
Please send a copy of your resume to info@thehilcrest.ca
All Spa Packages
Wellness Packages
Meet The Wellness Team
Rates
2008 Reader's Choice Awards
Best Boutique Spa
Best Cuisine
Best Spa, Mind-Body-Spirit
SpaFinder Gift Certificates accepted
Connoisseur Status - Spa Finder
Premier Spas of Ontario - accredited member
Premier Spas of Ontario
SPA TRAIN PARTICIPANT
Keep in Touch...
From Our Guestbook
From the minute I walked through the door, I had entered a different world...a world all about taking it slow, enjoying the moment, and was placed in the hands of a welcoming staff! What a magnificent experience!
Sondra Marcon, Ontario, Canada
Read more guest reviews
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Our talented and passionate team of culinary experts ensures that the dining experience at The Hillcrest is very much a part of the entire wellness experience.
Under the direction of Executive Chef Jonathan Hosick, the team focuses on organic and detoxifying ingredients. Meals are infused with an international flavour, with an emphasis on French, Italian and Japanese. Breakfast, lunch and dinner menus change daily and include "detoxifying" and "low-calorie" options. View sample menus.
Organic and Naturally-Raised Ingredients
We source vegetables and fruits from local farms, and meats are from La Ferme, a high quality source for naturally farm-raised duck, venison, ostrich and rabbit. Based in Quebec, La Ferme also provides a variety of Artisan cheeses. All of our meats are antibiotic and hormone free.
We are happy to accommodate all your dietary needs: Vegan, vegetarian, gluten-free, celiac, raw food diets and more.
Executive Chef Jonathan Hosick 
Chef Jonathan Hosick hails from the Peterborough area just north of The Hillcrest. He apprenticed under acclaimed chefs such as Roy Hintz, CCC and Chef Jeff Scott. Since joining The Hillcrest team in 2005, Jonathan has developed his skills in all areas of management, menu creation and presentation. Since working with Chef Elaina Asselin, Jonathan has cultivated a new passion for creating menus using only organic, naturally-raised and local ingredients.
"As team players in a small kitchen, we have an advantage. Each of us has the opportunity to work on breakfast, lunch and dinner. This allows us to expand our skill set. Since virtually every menu item is created from scratch for each meal, within every shift we find ourselves moving from kneading dough to reducing sauces to cutting fresh herbs from the garden."
Chef Jonathan has created two signature dishes: The Valenova Chicken Supreme and the Dr. Hauschka Quince Sorbet. Other signature home-made items include cranberry scones and jams, sourdough breads, organic tomato sauce and chocolate mousse. View sample menus.
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Natalie Battersby
Sous Chef
What Guests are Saying
The food was amazing, every dish was cooked to perfection. I was impressed that the room was cleaned and shades pulled down as I was having dinner in my room.
Marlene Rites
I was particularly impressed with the vegan food options.
Stephania Moffatt
It was so relaxing at meal time to have the staff and chef so attentive to my food allergies. The estheticians are well-trained and informative and take the time to answer questions.
Vivian Bryan
The menu here has an upscale international appeal with signature dishes such as the Valenova Chicken organic chicken roasted with Mighty Leaf African nectar tea, kumquats and served with a cranberry glaze. And to cleanse the palate? How about a Dr. Hauschka quince elixir sorbet served in a martini glass adorned with edible flowers?
Anne Dimon, Privilege Magazine
The cuisine is extraordinary! Wow-like a 5-star restaurant! I can't think of anything I would improve upon. Congratulations on putting together such an exemplary retreat. I'll be recommending it for sure!
Maureen Lush, Oakville
The kitchen produced meals which exceeded the finest restaurants I've ever frequented. I cannot praise enough the quality of the people there as well as the calming, elegant energy of the Victorian mansion in which they operate. Truly a gift, a one of a kind experience.
Cynthia Barlow, Toronto
For breakfast, I requested just a fresh cranberry scone and a bowl of mixed melon and berries, both of which tasted like summer. What I missed with the pancakes, however, was more than made up for with plenty of sins later in the day: a wine and cheese tasting in the late afternoon accompanied by paper thin pastry wedges and, of course, decadent chocolate chip cookies. And more incredible French roast coffee.
Erin Davis, CHFI Morning Show Host |
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