About a year ago, after 13 years of living and working in the County, the owners of Bloomfield Public House wanted a break. They retreated to a farmhouse in Camden, and put their beloved neighbourhood restaurant up for sale.

It almost found a buyer — but after four months of back and forth, on the very last day, the buyer’s financing fell through.

And the pair, both with long histories in the County and the food industry, found themselves a bit…relieved.

Over their year away, they missed the Public House — the regulars, the neighbourhood feel, the fun and inventiveness of pulling together the menus, the long dinners over wine. 

 Opened in 2018, the Public House had a stellar reputation and loyale clientele.

And maybe most of all, they missed the County itself — “all the local suppliers, the growers, the farmers, the wines and beers, and cheese and bread, all made right here. This is a very special place,” says Ms. Borutski.

They also felt they had never fully realized the potential of their building — a landmark in the center of the village, which they have now fully redesigned.

“We have completely reimagined it since we first bought it. We’ve grown, we’ve changed over time, and we wanted the space to reflect that,” notes Ms. Borutski.

The restaurant is now more spacious, airy and lofty, and the curving bar overlooking the kitchen, an inviting place to sit for a casual supper, is a showstopper.

But many things have not changed. Familiar staff are returning, and the seasonal, chalkboard menu, “will pick up where we left off,” says the Chef. “Vader’s lamb, Lighthall cheese, local produce.”

“We stay with very simple things, cheese and maple syrup are on our minds for Countylicious,” says Ms. Borutski.

Seafood will be a keynote of what’s on offer. Whether local or from the East Coast, Chef Reynolds loves fish and seafood. He describes a Spanish-influenced dish of charred octopus, fennel, crispy potatoes, and aioli. He’s also expecting a lamb from Vader’s for which he has many ideas.

Both stress the importance of simplicity, letting things, and people, be themselves. There will be no big re-opening, for example. “We are low-key and last minute. We’ll just unlock the door at some point next week and let people in,” says Ms. Borutski.

“When we are ready.”