Meals at The Camp Wenonah Centre for Outdoor Education are second to none!
Under the direction of award-winning Executive Chef Brad Laidlaw, three healthy homestyle meals and snacks are prepared each day. Each meal is made onsite with the freshest of ingredients. Our food service staff provide an amazing array of desserts, breads, pastries and more!
For those that require special diets or have food allergies, an alternative menu is prepared to ensure that no one goes hungry at Camp. Teachers are asked to advise us in advance of any special diets. Some restrictions may require supplementary food be sent to Camp by parents for the food service staff to prepare.
Brad Laidlaw (Executive Chef)
Brad boasts a remarkable resume, and we are proud that he returns to serve us great meals throughout the season at Camp. Brad has an extensive background in fine dining, bringing over 20 years of experience in the food service industry to Wenonah.
Brad began his career as an apprentice at prestigious Glen Abbey Golf Club (Oakville, ON). At Glen Abbey, he rose to the position of Sous Chef. From there, Brad worked in the kitchen at Chateau Lake Louise (Alberta), Windermere House (Muskoka), and Blue Moutain Ski Club (Collingwood). Most recently, Brad was the Executive Chef at Georgian Peaks Ski Club (Collingwood). Brad is a recipient of Ski Canada’s award for the country’s best fine dining.
Our Outdoor Education Centre program is designated as “nut aware.” Each year, a number of students attending Wenonah who have life-threatening nut allergies. In no way do we want to compromise their personal safety during their stay at Camp. Our menus are created with this in mind. All food served through the kitchen and on outtrips is carefully screened to be peanut and nut free; at no time are peanut and nut products provided by Wenonah. We do not permit any nuts or nut products to be brought into Camp. In such case that a product does contain nuts or traces of nuts, it will be removed immediately from the Camp property.