The brewery that made the former village of Creemore, Ontario famous is now opening up a gastrobrewery 125 kilometres south on in downtown Toronto.

On Monday (March 7), Creemore Springs will officially open the doors to Batch (75 Victoria Street), a cozy brewpub that will offer farm-to-table dishes paired with curated in-house brews.

With a vision to develop a menu of modern comfort food, Chef Ben Heaton focuses on locally grown, fresh ingredients to pair with the restaurant’s impressive selection of craft beer.

“As a farm-to-table restaurant, I wanted this menu to reflect a refined approach to classic pub food, highlighting local meats, seafood and produce,” says Chef Ben Heaton.

Heaton knows a thing or two about both beer and pubs: he draws upon experience in kitchens throughout England.

The menu will feature modern-day comfort classics like a Pulled Brisket Flatbread, house-made German Bratwurst Sausage with house sauerkraut and smashed potatoes, and a Lamb Burger with feta, charred red onion, and curried lime pickle mayo.


Photo: Paula Wilson

Naturally, there will be no shortage of beer to wash it down with. Batch will offer 10 craft beers on tap, six of which are brewed on-site, like a Pale Ale, Cream Ale, Witbier, Porter, and India Pale Ale, along with a line-up of seasonal brews. Brewed in small batches, all of the in-house beer is overseen by Batch brewmaster Andrew Bartle, previously of Northwinds Brewhouse & Eatery.

Satisfying that beer-inspired sweet tooth, Batch will also offer a selection of house-made pies, which include favourites like coconut cream and pecan.

The 2,500-square foot, two-level space – formerly The Beer Academy – features a dining room with a seating capacity of 130, as well as a large private dining room with a seating capacity for 50 people.

Not surprisingly, the space will feature a retail shop, with Creemore Springs and Batch craft beer available for sale along with other select merchandise.

Batch will be open seven days a week for dinner, and will offer lunch from Monday through Friday as well as brunch on weekends.

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