Set on the quiet backroads of Saint-Armand, Hayfield Farm is part working vineyard, part countryside escape for chef David McMillan. The property grows grapes, pears, plums, and keeps chickens. At its centre is a simple guest cottage tucked among the vines, available for short stays. It’s not a commercial operation so much as a personal project: a retreat shaped by years in the restaurant industry, now focused on cultivation, restoration, and rest. Come fall, the grapes ripen; the rest of the year, it’s a place to slow down.
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