White Lily Diner

"Ben Denham and Ashley Lloyd bought their 10-acre farm three years ago and live there with their two children. It was a hobby horse farm that they've turned into a working farm. Their organic principles are serious and they won't use pesticides that are certified as organic because they aren't in line with their personal principles. Instead, they use insect netting and one to mitigate insects. It is a no-till farm where they exclusively use hand tools for a grass roots, holistic approach. They use greenhouses to mitigate disease. In addition to supplying their own restaurant, the duo's farm also provides produce for more than 15 other restaurants, some in the MICHELIN Guide." - MICHELIN Guide

"When you hear the word “diner” what do you think? If you’re conjuring a bit of a greasy spoon, then you need to get to Bib Gourmand and MICHELIN Green Star White Lily Diner. Of course, you’ll need to get in line, since these days a group forms before they’ve even opened the doors. Chef Ben Denham and co-owner/wife Ashley Lloyd may be scratching their heads about that since they founded the restaurant because “we wanted something connected to this family-oriented area.” The two spent years in other restaurants but acquired the space for White Lily Diner before they knew what they wanted to create.Before you dive into the duo's story, make sure to check out what our Inspectors said here." - Nancy DePalma

"Canada's first-ever Green Stars—Frilu and White Lily Diner." - MICHELIN Guide

"Old school diners are rare creatures these days, but ones that smoke their own bacon, make their own biscuits and donuts, bottle their own hot sauce and grow their own vegetables? Even rarer. A culinary unicorn, this bright yellow nook sets the standard not just for diners but for any restaurant that aspires to serve both people and planet. While also partnering with local farms, husband-and-wife team Ben Denham and Ashley Lloyd live on their 10-acre farm in Uxbridge, which supplies a handful of restaurants and a CSA. Breakfast is the main draw, but guests will be happy at any hour of the day. Verdant green salads, fantastic sandwiches on homemade bread, and a stunningly light hash brown make for a grand meal that gets all the details just right." - Michelin Inspector

"Old school diners are rare creatures these days, but ones that smoke their own bacon, make their own biscuits and donuts, bottle their own hot sauce and grow their own vegetables? Even rarer. A culinary unicorn, this bright yellow nook sets the standard not just for diners but for any restaurant that aspires to serve both people and planet. While also partnering with local farms, husband-and-wife team Ben Denham and Ashley Lloyd live on their 10-acre farm in Uxbridge, which supplies a handful of restaurants and a CSA. Breakfast is the main draw, but guests will be happy at any hour of the day. Verdant green salads, fantastic sandwiches on homemade bread, and a stunningly light hash brown make for a grand meal that gets all the details just right." - MICHELIN Guide