Newfoundland food stories from the Avalon to the Bonavista Peninsula.
Photographed for Travel + Leisure, this story examines Newfoundland’s food landscape through a network of chefs, foragers, educators and hospitality workers along the island’s east coast. Beginning on the Avalon Peninsula with cultural ambassador Lori McCarthy and forager Shawn Dawson, it documents the role of traditional practices, including wild harvesting, coastal sourcing and preservation, in shaping contemporary cuisine. Restaurants including Fork, Forager, Rabble, and Fishers’ Loft use ingredients such as capelin, cod, scallops, sea greens, and wild berries, reflecting a food system closely tied to local environments.
Together, these examples indicate a culture in transition, with both established and returning professionals contributing to Newfoundland’s evolving culinary identity.
