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Michael Stadtländer

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Local Farms Philosophy

Produce

Meat

Dairy

Art

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CAMP HOME

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Eigensinn Farm

Cuisine

Farm

Gardens

Art

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Eigensinn Farm Cuisine

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Latest News

We are Open

WE ARE NOW OPEN FOR LUNCH
——————————————————
Reservations must be bought in advance, limited spots available.
——————————————————
Please contact wagen@bmts.com OR (519) 922-3128

Vegetable Stand + Farm Lunch

(updated July 17 /2024)

****Starting June 8th

Vegetable | Produce Stand

  • Every Saturday | Sunday – 11am-4pm
  • Cash Only
  • Bring Your Own Bag | Container

Sourdough Bread

  • Wood Fired Oven

Fresh Oysters

  • Oyster Boy North

Farm Lunch

By Nobuyo & Hermann

11:00am-2:30pm

  • Nobuyo’s ‘Have Some’ Lunch Set (4 Courses)…………….$100 (reservation only)
  • Wood Fired Oven Pizza…………………………$24 and up
  • Fresh Oysters………………………………………..$3.50 per shuck
  • Farm Garden Salad……………………………….$18

BYOB

  • Limited Patio Seating Available Only
  • Pizza Available for Takeout
  • Cash or Debit Only

Contact Information:

wagen@bmts.com | (519) 922-3128

Follow our Instagram to stay updated

@stadtlanderseigensinnfarm

Wild Leek & Maple Syrup

(updated April.22 /2024)

Wild Leek & Maple Syrup

Eigensinn Farm

Forest Dining Room

12 Dishes inspired by Wild Leeks and Maple Syrup, created by Chef Michael Stadtländer

Two Days Only

  • Saturday May 18th 1-4pm
  • Sunday May 19th 1-4pm

Please do not be late

449357 10th concession Greyhighlands

  • $300 (tax included)
  • Tickets must be purchased in advance.
  • Limited Tickets available.
  • No Vegetarians/Vegans
  • BYOB
  • Outdoor Event
  • Please dress weather accordingly

Email or Call for Tickets

wagen@bmts.com | (519) 922-3128

CASH/DEBIT ONLY

Chef Stadtländer will create 3-4 events, during the 2024 Summer/Fall Season.

Follow our Instagram to stay updated

@stadtlanderseigensinnfarm

Opening 2023

(updated June .01 /2023)

We are Opening and taking Reservations Starting July 14

#449357 – 10th Conc. Grey Highlands
R.R.#2 Singhampton
Ont. N0C 1M0

Waldhusen

(updated April.09 /2023)

Waldhusen 2023.

Special Event in The Forest Dining Room – Waldhusen

14 creations inspired by Wild Leeks & Maple Syrup, exclusively prepared by Chef Michael Stadtlander

$250 tax included BYOB

  • Sorry NO Vegetarians Vegans

Sunday May 21st Starts at 1:00PM sharp!

#449357 – 10th Conc. Grey Highlands
R.R.#2 Singhampton
Ont. N0C 1M0

Park on North Side of Road Only

  • It is an outdoor event, please dress according to the weather.

Email: wagen@bmts.com
Phone: (519) 922 -3128

Eigensinn Farm X-Mas Market

(updated Dec.11 /2022)

Weihnachtsmarkt 2022.

Sunday, December 18th 2022 1PM-4PM

#449357 – 10th Conc. Grey Highlands
R.R.#2 Singhampton
Ont. N0C 1M0

Park on North Side of Road Only

It is an outdoor event, please dress according to the weather.

Email: wagen@bmts.com
Phone: (519) 922 -3128

Wild Leek & Maple Syrup Festival 2022

(updated April 14 /2022)

Eigensinn Farm Wild Leek & Maple Syrup Festival, 2022.

Sunday, May 15th 2022 1PM-3:30PM

CHEFS:

  • Adam Colquhoun – Oyster Boy
  • Anthony Rose – Rose & Sons
  • Grey County Meats & Family
  • Daisuke Izutsu – Yukashi
  • Leah Marshall – Stella’s Eatery
  • Zach Keeshig – Naagan
  • Paul Böhmer – Böhmer
  • Jamie Kennedy – Jamie’s Kitchen
  • Meiko Kimura – Spirit of Hiro Sushi
  • Otta Zapotocky – La Cucina
  • Ishu Khaka – Nottawasaga Inn
  • Kevin Mckenna – Rhubarb Restaurant
  • George Brown College
  • Michael Stadtländer – Eigensinn Farm & Haisai

BYOB Bring own plates, cutlery, glass, and picnic blanket

Park on North Side of Road Only

It is an outdoor event, please dress according to the weather.

We are inviting 100 healthcare workers as our guests to express our appreciation.

To Purchase Tickets: wagen@bmts.com
(519) 922 -3128

Special Thanks to:

  • HEMPOLA FARM
  • SAPSUCKER
  • SPY CIDER HOUSE AND DISTILLERY
  • CREEMORE SPRINGS
  • HARMONY ORGANIC
  • BLUNDSTONE
  • OYSTER BOY NORTH
  • MERCHANTS OF GREEN COFFEE

Weihnachtsmarkt Winter Market

(updated Nov.25 /2021)

Eigensinn farm Weihnachtsmarkt on Sunday Dec. 19th 1 to 4pm.

We offer ready to eat foods like:

  • soups,
  • sausage,
  • oysters,
  • hot apple cider
  • and more

The hot soups we serve (cash only) at the market all proceeds will go to Friend’s house (women’s shelter) in Collingwood.

To take home for your holiday season

  • Stollen,
  • Breads,
  • Christmas baked goods,
  • preserves,
  • smoked meats,
  • mettwurst,
  • soups
  • Eigensinn farm pork,
  • Chicken,
  • Goose stuffed with apple raisin ready for oven,
  • Oyster,
  • Cold smoked salmon,
  • hot smoked lake trout.

Please bring own bag, cash or debit only.

It is an outdoor event, please dress according to the weather.

Thank you for supporting us during these challenging times. We wishing you, your family and friends have happy holiday seasons and great new year!

From all of us Eigensinn farm and Haisai Restaurant.

p.s. Please don’t come before 1pm we won’t be ready to serve you.

Our Dining Season is Starting!

(updated April 14/2022)

We Are Opening!

On Friday June 10th, 2022 we are starting back our dining season.
  • We offer one menu of an 8 course meal at $400/person (which doesn’t include gratuity)
  • Bring own wine (if you wish to have one).

Months of June and July,

  • Dinners start at 6pm on Fridays and Saturdays, and Sundays
  • Lunch at 1pm – which will take about 4 hours.

August till mid September

  • If weather permits, we will serve outside around farm house and the meals will start at 1pm.

Private parties are available during the week.

Payment: Please send an e-transfer to wagen@bmts.com 2 weeks prior to the date. As soon as we receive your transfer, a confirmation will be sent to you.

Menu: The menu will be ready 1 or 2 days prior to the meal, if you like to know the menu to match wine please contact us.

– Nobuyo and Michael

It has been a difficult year and thank you very much for your patience and support.

(updated Sept.22/2021)

Dear valued customers,

We will be opening for service, from the 20th of August on, for an eight course menu, with individual tables around our farmhouse. The menu will include produce that we grow and raise, forage, and fish from Georgian Bay.
  • The lunch will start at 1pm and will last 4-5 hours.
  • This menu we will offer until September 12th. From September 17th on, we will offer an eight course menu inside our farm dining room until the end of October.
  • Fridays start at 7pm, Saturdays at 6pm, Sundays 1pm.
  • Private party is available during the week.
    (NB: Private party requires minimum of 10 guests)
  • There is no vegetarian menu and days offered as originally planned.

Meals at Tire house are no longer offered, it will be around house. 
We are very sorry about this, hope to offer you in the near future.

  • The cost of the meal will be $350 person (which includes tax not gratuity and you have to bring your own wines if you wish to have one).
  • We ask to send an e-transfer payment in full 2 weeks prior to the reservation to confirm.
  • We may question you about your vaccination status and few more questions that time. I hope that will be okay with you.

Again, thank you very much for your patience and hope everything goes back to normal soon.
We are ready to take reservation and look forward to hearing from you.

Please stay healthy and well!

Haisai

Haisai is open for takeout. Haisai offers fresh sourdough bread, preserves, vegetables/produce from Eigensinn, wood fire oven pizza, oysters and a bottle shop.
Please follow @hellohaisai on instagram.

Spring 2020: Annual Wild leek and Maple Syrup festival

Our annual maple syrup and wild leek festival in the spring, date to be announced later (due to the weather).

Winter is over, Maple sap has run, and the Wild Leek has sprung. Come join us and our chef friends for our Annual Maple Syrup and Wild Leek Festival. Check back soon and when we have the dates we will post them here.

With the concerns over the coronavirus, would you still be interested in the Annual Wild Leek and Maple Syrup Festival in our Forest Dining Room area?

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Previous Posts and Notables

Singhampton Project

Berlin Hidden Gems: ‘The Singhampton Project’ Is a Feast for the Eyes, Too

2/11/2016 by Etan Vlessing – Hollywood Reporter

‘The Singhampton Project’
Courtesy of Berlin International Film Festival

Farm-to-table dining is popular among restaurant-goers these days, and Canadian celebrity chef Michael Stadtlander has taken back-to-the-land cuisine to a new frontier.

The Singhampton Project, director Jonathan Staav’s documentary that screens in Berlin’s Culinary Cinema sidebar, follows Stadtlander and a landscape artist creating seven gardens on his 100-acre farm north of Toronto in which they will grow, cook
and serve a seven-course tasting menu to hundreds of guests over 20 nights.

Full Article..

Fine Pining: Toronto Star

Toronto Star / JONATHAN FORANI – STAFF REPORTER

fine-pining

The PineSpiel Project at Michael Stadtlander’s Eigensinn Farm takes fine dining to the pine forest

Michael Stadtlander holds a pine cone to his nose and breathes it in.
Something about its aroma appears to calm the chef as he gazes across Eigensinn Farm, 40 hectares of forest and farmland in Singhampton, Ont., a small town past the wind turbines and yellow canola fields that border Hwy 10.

“When I grew up as a kid in Germany, my school was right in the pine forest,” Stadtlander says. “I have always had this relationship with pine.”

Full Article..

Global Perspectives w Michael Stadtländer

Topic: ‘A World Class Organic Farm’
Published on Mar 30, 2016
Leadership Academy presents:GLOBAL PERSPECTIVES
Guest: MICHAEL STADTLÄNDER
Organic farmer chef of Eigensinn Farm, Singhampton, Ontario, Canada.

Our Farm

Eigensinn Farm is the home of the Stadtländers and the stagiaires. We grow and raise our own vegetables and livestock and cook multi-course dinners served in our farm house.

Philosophy

We raise all our livestock organically, and all of our produce is organic. 90% of the food on your plate is grown at Eigensinn Farm or from selected farms.

About Michael and the Farm

About Michael

Born in Germany, Michael Stadtländer began his professional culinary training while still a teenager. After immigrating to Canada in 1980, he and colleague Jamie Kennedy made their mark on the Toronto restaurant scene at Scaramouche. As Chef at Sooke Harbour House, and at his pioneering Stadtländer’s and Nekah in Toronto, he continued his unique and innovative approach, working to elevate Canadian food culture. Together with Jamie Kennedy, Michael founded Feast of Fields in Ontario which has since grown to become an annual nationwide event. In 1993, Stadtländer and his family moved to a 100-acre farm near Collingwood, at the top of Ontario’s Niagara Escarpment, where they could live on the land. For several nights a week throughout the year, the Stadtländers welcome guests to their home to enjoy his food. Eigensinn Farm has become an internationally celebrated destination for gourmets. In 2002 Eigensinn Farm was rated one of the top ten restaurants in the world by UK based Restaurant Magazine.

Michael Stadtlander’s projects include Eigensinn Farm: The Heaven on Earth Project which was a summer-long project that included a crew of apprentices from three continents who together built monumental sculptures to accompany a series of ten course meals served on the farm through the month of August 2005; and The Islands Project which featured seven dinners on four B.C. islands where he was joined by chefs, artists, farmers, oyster cultivators, environmentalists and loggers during the summer of 2006. Both projects culminated with the publishing of a book and the Islands Project with a DVD that had its premiere at Toronto’s Planet in Focus Environmental Film Festival in November 2007.

Stadtländer is actively committed to promoting sustainable food and has been recognized for his achievements in support of organic food and localism by the Canadian Organic Growers with the 2007 Organic Food Hero Award, Earth Day Canada’s 2007 Environmental Achievement. In 2010, Michael was honoured for his contributions with one major appointment; with Chef Jamie Kennedy, he was awarded for his leadership at the inaugural Governor General’s Award in Celebration of the Nation’s Table.

In 2009, Michael and his wife Nobuyo, opened Haisai Restaurant and Bakery in Singhampton, Ontario. Haisai is an extension of Eigensinn Farm’s philosophies and practices using locally raised and foraged ingredients. Haisai was nominated and awarded top new restaurant in Canada by Enroute Magazine and top new restaurant by Toronto Life Magazine in 2010.

In 2008 Michael founded the Canadian Chefs’ Congress. Michael’s vision is to connect chefs to our land in solidarity with farmers, fishers, gardeners, foragers and all artisanal food producers. This biennial gathering of chefs from across Canada reinforces the passion and integrity of Canadian food culture. When he first conceived of the Canadian Chefs’ Congress, he imagined a biennial event that would bring together chefs, winemakers, growers, farmers, fishers, foragers and artisanal food producers from across Canada to celebrate our unique food culture in a setting that would encourage both discussion and debate as well as the building of new relationships. There have been two congresses so far. The first, in September 2008, was at Eigensinn Farm, his farm in Singhampton, Ontario, where the theme was genetically modified organisms (GMOs). There were about 500 people in attendance including participating chefs, sponsors and volunteers. The second congress took place in the beautiful Cowichan Valley in Duncan, British Columbia, again with roughly 500 people in attendance. This congress focused on the sustainability of our oceans and participants were educated on emerging issues and about what could be done to help heal our oceans. This coming September 16-18, 2012, the third congress will take place in Nova Scotia at the Grand Pré National Historic Site near Wolfville. This congress will focus on the importance and struggle of the family farm in Canada and the rich culinary history and influence of Acadian culture in Canada and the world.

Most recently, in October 2011 the Canadian Chefs’ Congress presented Foodstock, the largest culinary protest in the history of Canada, to protest a proposed Mega Quarry in Melancthon Township. This event, held in a farmer’s field an hour and a half north of Toronto drew 28,000 people to protest the quarry while sampling dishes prepared by 100 chefs and listening to music by musicians such as Blue Rodeo, Sarah Harmer, Ron Sexsmith and Hayden. In media terms Foodstock and the Canadian Chefs’ Congress attracted 18 million online media hits. Hills of Headwaters Tourism Association awarded Michael with two awards for Foodstock: First for Best Agri-Tourism Experience and Best Culinary Tourism Experience!  In addition the Canadian Association of Food Service Professionals awarded Michael with Restaurateur of the year at an award ceremony in January. They said that this award is long overdue and is in recognition of Michael’s role in developing and maintaining exceptional standards, his passion for the industry and for his community involvement in events such as Foodstock.

Michael’s newest project, The Singhampton Project, is the culmination of a collaboration between himself and French artist Jean Paul Ganem which will be presented by Earthday Canada. Jean Paul Ganem is a Landscape Artist based in France with works in progress in Brazil, Poland, France and Canada. Jean Paul Ganem has designed and will plant five gardens and Michael Stadtländer has designed and will plant two gardens, set between the forests, meadows and hills of Eigensinn Farm. Chef Stadtländer will install a kitchen at each of these gardens and will create a dish to match the concept of each garden. Beginning on August 10 until August 26 Michael and Jean Paul will open the installation to their audience who will move from garden to garden experiencing and tasting the bounty of this art in seven courses. On the final day of the project Stadtländer and Ganem will be joined by performance artists and musicians for a special finale.

About Our Menu

We grow all our own produce and raise our own livestock.
We forage for for wild things that the season provides.
Our dinners are 8  courses from amuse geules to petite four, and they change every day.
Dinners start at 7pm and last about 3 hours.
You have to bring your own wine, and when dinner is confirmed we will be happy to give you recommendations based on our menu. Or on the day of you can visit our menu page for suggestions.

About Eigensinn Farm

Eigensinn farm was a concept from my youth. I grew up on a farm in North Germany, and my wife Nobuyo grew up on a small island Okinawa, Japan. I love cooking, but as much as I love cooking I love gardening and my livestock. It inspires me to do the installations for the forest dining. The quality of the food you cook with should be under your total control.

About Our New Book

Our new book will be published in mid-summer and is called “Camp Home”.  Its a commemoration to 20 years of Eigensinn Farm. It documents the whole making and building of our camp. It includes an outdoor kitchen, outdoor dining, photo gallery, and sculptures inspired by the Neil Young song – “Used to walk Like a Giant”.

What others say about us

Honestly the best food ever. From the presentation to the taste we were wowed. We would absolutely go again.

  • Our front yard sign

  • Inside the tipi at Camp Home

  • Camp Home in winter

  • Camp Home in summer

  • Petits Fours

© Copyright - Eigensinn Farm