Welcome to the new and improved Banting House Inn!

Book your next visit to Toronto with Banting House Inn - Toronto's best Bed and Breakfast. Come check out the newly renovated rooms, modernized dining room, and improved services. We have been working hard to make sure your next stay with us is the best one yet.

See you soon!

– Scott McCabe, Manager
scott@bantinghouseinn.com

1-800-823-8856 North America
1-416-924-1458

Banting House Inn is under new ownership, but same great management!

With the loving help of family and friends we have lightened and brightened the interior rooms and have  included all new beds, mattresses, sheets, towels and pillows. Combined with new furniture and accessories the house house is begninning to feel light bright, airy and new, while keeping the warm charm you come to expect from Banting House Inn.

What remains is the service that our guests have come to expect from us and our famous breakfast made to order every morning.

We still love to showcase Toronto with excellent recommendations, good maps, great restaurants to try out, and lively neighbourhoods to walk through. Our new website will have constantly updated and fresh content showcasing all of our recommendations. Plus, we have a feedback section where you can share your opinion with us and let us know how we are doing. We would love to hear from you!

We now have iPads and laptops for guests use, and have provided wireless internet access throughout the house.

See you soon!

– Scott McCabe, Manager

L’Ouvrier: Inside Dundas West’s latest restaurant

Back in August TorontoLife told you about L’Ouvrier, the new restaurant and bar on Dundas West, which takes its inspiration from a line in Orwell’s Down and Out in Paris and London: “The cook does not look upon himself as a servant, but as a skilled workman; he is generally called ‘UN OUVRIER’ which a waiter never is.” The workman in question would be Angus Bennett, who along with Justine Fowler opened the doors to their new spot last night.

A large WWI-era image of hard working chefs looms over the space as a reminder of Bennett’s food philosophy: “Cooking is less about art and more about hard work and dedication.”

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