O’Brien’s Whale and Bird Tours
Voted best boat tour by Newfoundlanders! View 1/2 a million Atlantic Puffins. Watch playful Humpback Whales. Sail past towering Icebergs. 30+ years, experience.
Award Winning Boat Tour: Daily tours May through September. 2hour adventure. Transport Canada Certified.
Step aboard and set sail to Atlantic Puffins, Humpback Whales and Icebergs. Watch as seabirds dive for food, Bald Eagles soar overhead and the sun glistens off of towering icebergs. Cruise with us to the Witless Bay Ecological Reserve, home to the largest Atlantic puffin colony in North America (500,000+) and millions of other seabirds including: Common Murre, Black-legged Kittiwake and Razor-bill Auk. Enjoy a spectacular performance by Humpback whales as they frolic, breach and pectoral fin slap right before your eyes. A show not to be missed! With the largest population of Humpbacks returning each summer, there are bound to be a few breath-taking moments. Showtimes and routines vary as we are dealing with Mother Nature. Breathe in the fresh ocean air and feel the chill as you sail past 10,000year-old icebergs. These glacial giants come in all shapes and sizes and only 10% appear above the surface of the ocean. Let your imagination run wild! Come for the whales, countless seabirds and Newfoundland charm. Come to experience our rugged coastline and enjoy the famous O’Brien’s hospitality. The best time for Seabird viewing is from May until early September, Whale sightings are highest in July and Icebergs can typically be seen from May until early June. It is important to note that icebergs do not frequent our waters every year, for the latest Iceberg reports visit IcebergFinder. Sightings vary by season and cannot be guaranteed (birds, whales and icebergs).
Ride in Comfort
Unwind during this two-hour tour aboard one of our Transport Canada Certified, custom built, stable passenger vessels. Our new Atlantic Puffin vessel is equipped with a fully enclosed heated cabin with panoramic viewing, canteen, bar, and restrooms. Non-motorized wheelchair accessibility. Ample rail space on the upper and lower deck provide picture perfect views.
Seabirds begin taking flight back out to sea in early September, at this time we change our tour route slightly and it becomes a geological adventure. Sail along the rugged coastline, named Top Coastal Destination in the World by National Geographic. Enjoy the view as you sail past sea stacks, caves and waterfalls. Next take in the view of a natural wave powered geyser, locally known as the Spout.
We Filmed the following for the show – Humpback whales (mum and baby) + we saw Puffins, kittiwakes, razorbills, common murres
The Rooms is Newfoundland and Labrador’s largest public cultural space. It represents and showcases our province to itself and to the world. Both a destination and a journey, The Rooms is where the province’s most extensive collection of artifacts, art and historical records come together to create meaningful and
memorable visitor experiences that share who we are and how we came to be.
Nothing gives your identity away quicker than a turn of phrase—especially one greeted by a quizzical pause or a knowing nod. This province is famous for expressions that are puzzling to people “from away.” Many have roots in English and Irish homelands, others are tied to Newfoundland and Labrador ways of life. But it’s “a job to say” where all their origins lie. This light-hearted exhibition explores 14 of our favourites through artifacts and archival images and documents.
Here are some examples below which were supplied by Larry Dohey from ‘The Rooms’ .
“CFA” – come from away ( someone who is originally from elsewhere, not a native )
“Yaffle” – an armful fo dried fish
“Chinced” – to stow tighly
“Grub” – types of containers that carried food when heading into the woods, fishing or seal hunting
“Gut Founded” – very hungry, famished
“Lashins” – plenty
“Mug : Mup Up” – to have a cup of mug of tea and a snack between main meals
“Scoff” – a meal or food
“Stogger” – a large very heavy steamed pudding
“Touton” – fried bread dough
The Tour on camera consisted of the following:
- The First World War exhibition:
- The Connections Gallery (Fishing):
- The Irish exhibition (TALAMH AN ÉISC: THE FISHING GROUND):
Built in the late 18th or early 19th century, Mallard Cottage is one of the older structures in
Newfoundland. Patterned on the thatched-roofed cottages in Ireland, the dwelling is a
one-and-a-half-storeyed building with a hipped roof & central chimney.
The Mallard Cottage, an 18th Century Irish-Newfoundland vernacular style cottage, is recognized as a National Historic Site of Canada, as being one of the oldest wooden buildings in North
America. As of November 2013, the Mallard Cottage has taken on its new life as a one of a kind venue, where the team can celebrate Newfoundland & Labrador’s incredible purveyors, through
showcasing the provinces’ vast array of wild game, seafood & produce, displayed alongside a vital piece of Newfoundlands built heritage.
The Dish Catherine tasted on camera:
Cold Water Shrimp, tiny sweet shrimp caught offshore of NL and northern Europe. Also known an Icelandic Shrimp with radish, rhubarb.
The Night Market, St. John’s
This is a local market held in St. Johns. It consists of a whole host of food vendors and other market stalls.
Spindrift swirl fine Marshmallows
Spindrift Swirl Fine Marshmallows has been operating since the spring of 2016, offering marshmallows, marshmallow treats, and hot chocolate mixes at the St. John’s Farmers’ Market and various other market events in the Avalon region. Our marshmallows are made by hand with high-quality ingredients (primarily pure cane sugar and kosher beef gelatin) and flavored with a variety of natural and artificial flavors and spice infusions. We take great care to create only gluten-free products.
The company name comes from a line in the Ode to Newfoundland: “Though spindrift swirl and tempest roar, we love thee Newfoundland”. Several of our products play with local themes and food traditions, such as our popular marshmallow icebergs, “Snow Squalls” (square snowballs), and Lassy Bun flavour (based on a traditional molasses cookie, common throughout the province and a very nostalgic flavour for most Newfoundlanders).
The St. John’s Fermentary (kombucha made of NL ingredients)
We are The St. John’s Fermentary, the first kombucha brewery in Newfoundland!
We have been open for almost two years, and we work very closely with the local community. Our products are sold at local businesses and markets! We make all of our kombucha locally, from scratch, with organic or local ingredients. We are very proud of what we do!
My name is Sondra, I studied natural health consulting and holistic nutrition. But my real passion is for wholesome food and fermentation!
Big Boy Baos
Opened last year, we serve traditional Chinese street food! A traditional Chinese steamed roll with a variety of fillings, including meat and vegetables. All baos come with an assortment of crispy bits, cucumbers, scallions, carrots, pickled onions, and jalapenos.
The Old Dublin Bakery
After moving to Newfoundland in 2004 I worked a number of years in several places around St John’s area not really finding what I was looking for professionally. A couple of personal tragedies later and I found myself selling a small amount of baked goods at a Sunday market.
I diligently pushed myself more and more until I find myself where I am today, one of the most popular vendors at the biggest market in the province, having several employees, a beautiful commercial kitchen to work in and as I write this, just agreeing to purchase a 25 foot cube van to be able to grow my business with in the future.
I was lucky to be able to come here when I did for many reasons and thankfully after begrudgingly entering the course, the Culinary Arts degree I did in Cathal Brugha st really opened the door for me. I’ve been drawing from my experiences of 5 years full time in college and all the work experience I gathered in Dublin to create a business that meets my desire to bake with the niche of fresh baked, European influenced food.
My most popular items have always been breakfast pastries including THE Cinnamon bun, as it’s known around here, croissants, scones, turnovers and the list goes on. All handmade of course. I plan to grow the business to include my family and my 3 children and utilize the small-town niche and my love of baking as much as possible.
Cape Spear Lighthouse National Historic Site
It’s the most easterly point in Canada and all of North America and one of the top Newfoundland attractions. It’s incredible to see the views out over the ocean and imagine that Ireland is the next closest point in
Europe. There are two lighthouses there, one a traditional looking, tall white lighthouse and the second, the original you can go inside. The second is also beautiful, was used until 1955 and it’s the oldest surviving lighthouse in the province.
The lighthouse features a restored 1840-era kitchen and there is some very interesting culinary history associated with the site, such as how the influx of American and Canadian soldiers during the Second World War brought new foods and recipes to the light keeping family at Cape Spear.
Chafe’s Landing is conveniently located in the heart of scenic Petty Harbour, just minutes from the capital city of St. John’s, Newfoundland & Labrador.
Situated in a renovated 19th century home, Chafe’s Landing is the perfect place to enjoy a fantastic lunch or dinner from a very diverse menu with selections to please even the most discriminating tastes.
The dishes Catherine and the Contestant tasted on Camera:
- Cod Fish Cake – salt cod mixed with mashed potato, fried onions and savory. They are a traditional Newfoundland dish. Fisherman used to salt and dry the catch to preserve it for the winter months and when it’s needed it’s soaked in several waters to remove the salt. They serve the cod cakes with a garden salad and house made vegetable pickles.
- Cod Tongues – are a local delicacy. They aren’t actually tongue’s but a part of the muscle from the back of the cod’s neck. These are coated with flour and fried milk n salt pork.
- Moose Madness – a French fry poutine dish. It’s a mound of fries topped with ground moose, moose sausage, peas, onions, mushrooms and moose gravy.
- Local Dessert – a partridgeberry pudding with sauce.
Get ‘Screeched In’ Ceremony
A screech-in is a ceremony is performed by many who choose to visit Newfoundland.
Newfoundlanders hold the ceremony for “mainlanders” or those who “come from away.” The ceremony involves a short recitation, a shot of screech and kissing a cod. You wear a hat and you get a certificate in the end declaring you an honorary Newfie.
Keith Vokey is a Master Screecher. Keith is the son of Merle Vokey (the creator of the tradition).
Started by a pair of cousins, Jack Axes is an expanding chain of urban hip axe throwing lounges. Founded on the belief that accessibility is powerful, we’re attracting a new crowd to the sport we love. More than just a business, we are a diverse community brought together by the thrill of axe throwing and an appreciation for well-crafted brews and the community. Check out the “How to throw an axe bullseye with Jason Momoa” clip filmed in Jack Axes https://www.youtube.com/watch?v=9oxal7BdCh0