"We don’t ask ourselves in the kitchen what we want to cook—the garden tells us
what we have."
At Thrive, we celebrate the true essence of “farm to table” by cultivating, harvesting, and preparing ingredients at their peak. Nestled in the heart of our garden, our open-air dining room is surrounded by ever-changing walls, making every visit a unique experience rooted in the rhythms of the land. We don’t ask ourselves in the kitchen what we want to cook—the garden tells us what we have.
For over 30 years, our farm has been part of Norfolk County—proudly known as “Ontario’s garden.” Grown in our sandy soils, raised with care, or foraged from the land, much of what we serve begins just steps from your table. And what we can’t grow ourselves, we source from a vibrant network of local farmers and fishers who share our values and passion for quality.
Our menu is a reflection of the land and season—modern and refined, yet still rustic at its core. We craft dishes around what’s thriving right now: vegetables just pulled from the soil, meats raised with care, and wild ingredients gathered nearby. Rooted in balance and simplicity, every ingredient is given its moment to shine.
Innovation is at the heart of Thrive. From sustainable farming practices to reimagining the tools of our trade—like our custom retrofitted kitchen trailer or our collection of reclaimed dish ware—we’re always seeking new ways to do more with less and give back to the land that feeds us.
Guests at Thrive are more than diners, they’re part of the story. By joining us, you’re connecting with the land, supporting local food systems, and experiencing what it truly means to eat in season. Your curiosity, your presence, and your appreciation help sustain what we do.
Whether you're joining us for a quiet evening in the garden or a celebration under the stars, our goal is to spark curiosity, delight the senses, and leave you feeling more connected to your food, to nature, and to the people behind every bite.
We invite you to come experience the bounty.
Meet the Chef
Matt Demarest
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Like many chefs, I started at the sink—dishwashing. That first job led to a co-op opportunity at David’s Restaurant in Port Dover, working with Scott McRae. Scott recognized my passion early on and encouraged me to follow in his footsteps: leave our little county and chase the craft more seriously.
I took his advice and found myself in Toronto, working alongside my next mentor, Jason Cox of Opus. There, I discovered more about fine dining and began developing a deeper understanding of flavour pairings, seasonal components, and the impact of atmosphere. I became fascinated by the connection between chef and farmer—how a perfectly timed harvest could inspire the perfect dish.
That connection truly came to life when I had the opportunity to work with Michael Stadtländer at Eigensinn Farm in Collingwood. It was there that I experienced the raw, wild beauty of Canadian ingredients and deepened my passion for true farm-to-table cooking.
I returned to Toronto to work with Michael Hunter of Antler, where foraging and hands-on sourcing became part of the creative process. During this time, I began musing about what it would look like to return home and build something meaningful on the family farm.
In 2018, with a cup of coffee in hand and a view of the garden in front of me, I knew the time was right. Thrive was born. We're now heading into our eighth season—each one bringing new ingredients, new collaborations, and new opportunities to cook real food at its peak.
I'm excited to share what we grow, create, and discover right here in the garden.
