Cambium Cider Co

The orchard at Cambium Cider Co has been growing apples since 1946. Today they grow more than two dozen varieties including modern dessert apples, nearly forgotten heritage cultivars, and vintage cider fruit. These sugar-laden fruits are hand-harvested and slowly fermented into delicious craft ciders which they blend, bottle, and share at the orchard ciderhouse. The acres of old, standard apple trees clean the air, capture carbon, provide animal habitat, and of course - produce an abundance of delicious apples perfect for crafting into cider. A shared vision for creating a space where people can enjoy real food, authentic cider, and connect to the land is what brought Chef Christian Scott together with Dave & Melissa Dobernigg to create Cambium. Good food paired with good cider, set in a third-generation (transitional) organic orchard is at the heart of the vision. The new farm-to-table restaurant at Cambium is simple, rustic and refined. With a wood-fired grille at its center and an abundance of Okanagan produce to work with, the team is pleased to bring you contemporary farm-to-table dishes featuring local purveyors and high-quality British Columbian raised meats.