On Episode 88 of the “Talking GolfGetaways” podcast (presented by 2UNDR apparel, save 20% with promo code GNN20), hosts Mitch Laurance and Darin Bunch dive into a recent visit to one of Canada’s most beautiful and intriguing destinations — the maritime province of New Brunswick.
You’ll hear about Darin’s summer golf getaway to the “other” St. Andrews (St. Andrews By-The-Sea, just across the water from Maine) and its historic Algonquin Resort, starting with the best way to access this great spot (important travel-tip alert!). Darin introduces The Algonquin Hotel and the golf course, both of which date back to the late 19th century, and touches on the various renovations that have taken place over time, including a 1920s renovation to the golf course based on a design by Donald Ross and the current update by the Rod Whitman.
Next the hosts discuss the amazing location of St. Andrews By-The-Sea on the Bay of Fundy, which Darin calls “one of the wonders of the world” because of its mind-boggling 50-foot daily tidal change. And Mitch and Darin talk about the unique experience of Ministers Island, which can only be accessed at low tide.
If you’re a regular listener of the podcast, you already know how passionate Darin gets about a good poolside experience at any resort, and the waterslide at The Algonquin (make sure to ride it at night) rates right up there with the best of them.
And another thing that’s important on any golf getaway, as we know, is the food. Darin pays tribute to Chef Ron Kneabone at The Algonquin, calling him a “rock star” and detailing some of the most memorable dishes he’s ever eaten, including made-to-order Smores.
Darin recognizes two new Canadian friends (PR specialists Denise Bradbury and Anna-Lee Vienneau (which Darin still can’t pronounce correctly) who turned both he and Mitch on to one of their new favorite beverages — Sortilege, a maple whiskey that Darin says “tastes like you’re drinking pancakes” and Mitch calls “a revelatory experience.”
Darin then highlights The Algonquin Golf Course and the contributions made by Rod Whitman and Keith Cutten (an upcoming guest in episodes 89 and 90) in renovating what has become an Canadian treasure that often flies under the radar despite its stellar oceanfront setting. By opening up the views and building new drama into the seaside stretch, the designers have reintroduced both beauty and fun back into the playing experience.
And when you combine The Algonquin Resort with the newly refreshened golf course and lure of St. Andrews By-The-Sea, it’s safe to say this southern spot of New Brunswick offers an unforgettable stay-and-play golfing getaway.
Darin finishes up this episode by heading up the road a bit to Fredericton, starting with the new Kingswood Resort, which includes a Cooke-Huxham golf course that’s a fun, interesting Cooke-Hexham design, a Sam Snead restaurant (full of great golf memorabilia), as well as a short course and an entertainment complex with games and fun for kids. Also in Fredericton was another of Darin’s favorite (non-golf) hotels, the Crown Plaza-owned 1940s Lord Beaverbrook. And any visit to Fredericton must include a visit to the Lunar Rogue Pub, which has great food but more importantly one of the best Scotch collections you’ll find anywhere in the world (more than 500 different types). Owner Frank Scott is a drinking encyclopedia to sit with and taste whisky.
As Atlantic Canada grows in golf-getaway options, we hope this episode makes the case to consider New Brunswick for some summertime fun. We’ll be back soon to explore more of Fredericton and St. Andrews By-The-Sea (and to load up on a case of Sortilege since we can’t seem to find it in the United States).
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“Talking GolfGetaways with Mitch Laurance & Darin Bunch” is sponsored by 2UNDR.com (#AssetManagement) and can be found on GolfNewsNet.com and across the Golf News Net platform. New episodes post semi-regularly (for the most part, except when we’re traveling or golfing or generally having other kinds of fun). “Talking GolfGetaways” is also available on audioBoom, iTunes and Stitcher.
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