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Mary Lou and John are passionate about FOOD and as such are committed to serving fresh, in-season, local products to guests and family. They have always cooked the slow food way. Now that same approach to food, farmers and farm markets is on trend and part of a growing global phenomenon.

They are happy to accommodate special diets. Please be sure to notify them about your special dietary requests or food allergies prior to your arrival to ensure your request can be met.

Breakfast menus change daily to reflect their commitment in showcasing the bounty of Perth County, home of some of the finest farmlands in Ontario. Ingredients are fresh and often organic. This includes farm-fresh, omega eggs. Breakfast meats made right here in Perth County use renowned local pork. Fresh fruit and vegetables follow the growing seasons shaping the morning menus.

The Caversham House is licensed by the City of Stratford and is a member of Stratford Tourism Alliance, The Stratford Area Bed and Breakfast Association (SABBA) and The Stratford Chamber of Commerce.

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This was such a restful haven and your genuine concern for our every need was appreciated. We’ll be back!
DR. E., Amherst, NY

AMENITIES

		The Caversham House Bed and Breakfast is a destination where you will experience the comfort of personalized service and warm hospitality that attracts guests to return year after year. The spacious guest lounge contains an in-house library and interesting selection of current magazines. Games, puzzles and playing cards are available for guest’s enjoyment. A large comfy, front veranda, furnished in wicker is a popular spot for morning coffee or resting with a pleasurable pot of tea. Guests particularly enjoy the welcoming, lamplight, making reading into the warm fragrant night possible. Three tasteful guest rooms each with an ensuite bath can be found on the second floor. The thoughtfully appointed rooms, complete with beautiful linens, have a warm ambiance. On the second floor you will find a guest refrigerator stocked with complimentary cold beverages with room for guest’s wine, treats or medication. Guests are welcome to use the new, full size back-up refrigerator for those irresistible items found at Perth County farms or Stratford’s terrific farmer’s market. Outside the intimate gardens are filled with plants most common to the last century. Ensuring there is something in bloom in the growing season and supplying a selection of cut flowers for the house. There is ample vehicle parking. Wireless Internet is accessible throughout the house.

BREAKFAST CUISINE

		Mary Lou and John will do their best to make guests’ time away special and invite you to savour the morning meal, indulge, laugh and linger. Early risers will be enticed downstairs by the aroma of fresh brewed coffee, available any time after 7am. Using their own special blend of Columbian and Kenyan coffee beans they make, no more than ten cups at a time to ensure each cup is fresh and delicious. For those who wish tea there is a large choice of fine, imported and herbal teas. If decaffeinated coffee is your preference, they will have asked and it will be made with the same detailed care. Every delicious multi-course breakfast begins with a fruit course such as fresh berries, macerated in local honey with a drop of framboise, garnished with minted yoghurt or pears poached in cranberry and maple syrup with roasted almonds and a dollop of Crème fraiche. Next a selection of cold cereals or steel cut oatmeal with dried fruit or Papa John’s special granola, made in-house with the finest grains, quality dried fruits, nuts and honey then baked to perfection. A sumptuous entrée rotating daily between a sweet or savoury option is next. Typical savoury sampling: crust less quiche with warm buttery croissants, fresh herb omelettes, sausage or three cheese frittatas, eggs Benny, potato-ham pie, savoury bacon & cheddar waffles. Typical sweet sampling: buttermilk waffles with grilled pineapple and ginger sauce, blueberry or tropical fruit pancakes, French toast with rhubarb fool, And if they don’t have your taste buds tingling yet there is John’s fresh, every day homemade baked goods and treats, sweetened with local honey, containing seasonal fruits and cheese. Examples such as; rhubarb-strawberry coffee cake, various types of scones, butter tart muffins, cheese Danish, friands, cinnamon buns, and home made preserves, marmalade and jams.

ABOUT THE HOSTS

	John and Mary Lou raised their families in small town Ontario and yearned to return to that lifestyle. After investigating six Ontario destinations they settled on Stratford as their perfect new community. The lure of world-renowned theatre in an authentic small town setting was the just the right lifestyle blend and they have not been disappointed with the decision. John a long time figure skating judge and fan can generally be found puttering in his herb and flower garden, prepping his delicious home baked goods, or reading. Rotary is a newfound joy where he can combine his love of service with friendship. Mary Lou longed for the pace of a smaller community after a hectic career in interior design marketing and management. She learned the fundamentals of cooking at an early age and fondly remembers her grandparents farm life, where life centred on the growing and preparation of family meals. Prior to her design education she was offered a scholarship to attend George Brown College’ culinary school. About our Name: The city of Caversham is a suburb of Reading, England. The first written description of Caversham appeared in the Domesday Book. The property’s name was chosen in honour of the former proprietors mother who was born in Caversham. The guest rooms are named after streets in Caversham, UK.