James Eddington

James Eddington

Eddington’s of Exeter, 527 Main St. S., Exeter

Visit Eddingtons of Exeter
Picture of James Eddington
James Eddington

James Eddington attributes his restaurant’s success to creating consistently flavourful and creative meals using the best of Huron County’s bounty. James knew he wanted to be a chef at a very young age. At just 15 years old, he began working in a restaurant, admiring the cooking creativity and passion that went into making happy diners.

As a global traveller taking and hosting culinary tours, James finds great value in sharing the same passion with other chefs. Focusing on local, regional cuisine has been a constant theme. Although the local food movement is starting to take off, it has always been the driving force in Eddington’s kitchen. A menu that seasonally changes inspires patrons to taste the delicacies our region offers.

He recommends that everyone dining at Eddington’s experience Chef Patrick’s White Squirrel Cheesecake. Not to worry, there’s no squirrel in the cheesecake! It’s named for Exeter’s famous and unique white squirrels.

As for his own favourite dish to make or eat, James is open to anything seasonal. “Anything grown, foraged, farmed or caught locally. Nothing beats the simplicity of a fresh-picked fruit or a late harvest vegetable pulled from the soil.”
The four ingredients necessary in his kitchen are teamwork, dedication, passion and respect. The three kitchen tools he could not work without are a knife, fire and fresh water.

When travelling, James seeks out local, regional cuisine to enjoy a “taste of place,” he says. What would the last meal be? He smiles and answers, “Seconds and thirds!”

James’ favourite cookbooks are Greta Podleski (Yum & Yummer) or any classic French Cook Books. When it comes to a favourite cooking show or celebrity chef, he has no preference.

Eddington’s of Exeter is a unique experience. “We have a personal relationship with our growers and farmers – we work very hard and source the finest ingredients to serve safe and professional “ultra-local cuisine.” Eddington’s is proud to be “truly, farm to table.” James and his team commercially farm 15 acres of rotation crop. The farm boasts 25 varieties of fruits and vegetables served at the restaurant, including exotic apples, plums, quince, kiwis and even Blood Peaches, fresh gardens greens, winter root vegetables, herbs and fresh seasonal berries.

The restaurant offers farm-to-table cuisine and is located in the original Carling Homestead farmhouse (built in the 1870s).

BACON JAM

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Bacon Jam
  • 3 lbs of Bacon, finely chopped
  • 4 large of Onions, fine diced
  • 1 1/2 cups of Brown Sugar
  • 1 1/2 cups of Water
  • 2 cups of Coffee
  • 1/4 cup of Balsamic Vinegar

Method:

  1. In a medium sized pot, render bacon down until 75% cooked. Strain off fat and return to pot.
  2. Add onions and continue cooking until onions are translucent.
  3. Add remaining ingredients and simmer until you obtain a thick, jam like consistency.

PICKLED RED ONIONS

Photo of Pickled Onions
Pickled Onions
  • 2 cups of Red Wine Vinegar
  • 1 cup of Apple Cider Vinegar
  • 1 cup of Red Wine
  • 1 cup of Sugar
  • 4 large of Red Onions, sliced

Method:

  1. Prepare your onions and place in a heat safe container.
  2. In a pot combine remaining ingredients and bring to a boil.
  3. Once boiled, pour over onions and let sit until cooled.