Village of Hillsborough

Our quaint Village welcomes you to explore, eat, sleep, play & relax!


The Village of Hillsborough is located in southeastern New Brunswick, on the banks of the Petitcodiac River, approximately 30 kilometers south of the city of Moncton, close to Hopewell Rocks and Fundy National Park. We are situated on Route 114, which is a major tourist route to the Hopewell Rocks Park, Fundy National Park and the Fundy Scenic Drive.  We are proud to promote ourselves as the “Eastern Gateway to the Fundy Tidal Zone”.

Taking pride in our rural character, Hillsborough is a prime destination for the outdoor enthusiast.  Our marshes and wetlands offer excellent bird watching opportunities.  Trail systems throughout the wetlands and abandoned quarry properties provide residents and visitors a natural setting for a leisurely walk.  The young at heart can enjoy the challenge of a fast-paced mountain bike tour through diverse and picturesque trails.

Our Village is full of eastern hospitality and community pride. Hundreds of volunteers from the community make it possible to provide fire service, minor hockey and figure skating programs, annual festivals and celebrations and many other services that make the Village of Hillsborough one of the best communities to live in. Service clubs continue to volunteer their time to upgrade municipal facilities so that our residents have all the opportunities of the large urban areas.

There is much to do and see in Hillsborough—be sure to make this a long stop along your journey.

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Employment Opportunities

There are no employment opportunities at this time. Thanks for checking!




Hillsborough Arena

The Hillsborough Arena is now closed for the season





Upcoming Events

Fire Prevention Week – October 8-14, 2017

Hillsborough Volunteer Fire Department will be recognizing Fire Prevention Week and hosting an OPEN HOUSE on Wednesday, October 11th from 6:30 PM – 9 PM. Official opening ceremony  for the new fire hall addition at 7 PM.

There will be interactive displays; fun for all ages. Annual Fire Truck Parade at 7:30 PM. Cake, hot dogs & refreshments.

Come show your support to your Fire Department and check out the new addition to the Fire Hall!

See you there.

Fall Garbage Collection – Thursday October 26, 2017

All yard waste must be tied and bundled in lengths no longer than 6 feet. Please securely box, bag and bundle waste.

Do not place any items in black bags as they will NOT be collected.

Tires – limit of 4 per household and removed from rims.

No car parts, construction or demolition materials. This includes but is not limited to: shingles, drywall, windows, toilets, plumbing fixtures. If you are unsure, please contact the Village Office 734-3733.

No rocks, ashes, sand, concrete, bricks or gravel.

A MAXIMUM of 64 cubic feet of waste will be accepted. Only 3 large cleanup items (fridge, stove, freezer, dishwasher, washer, dryer, couch, mattress, dresser, etc) per household.


Recent Minutes from Council Meetings


June 5, 2017 – June

May 1, 2017 – May

April 3, 2017 – April

March 6, 2017 – March

February 6, 2017 – February

January 9, 2017 – January


December 5, 2016 – december-5-2016-minutes

November 7, 2016 – november-minutes

October 3, 2016 – october-minutes

September 12, 2016 – sept-minutes

August 8, 2015 – aug-8-minutes

July 4, 2016 – july-4-minutes




Artisan Village

View of the Artisan Village shops from Route 114.


The Artisan Village is now closed for the season. Thank you for your support and we will reopen again in May 2018!

The Village of Hillsborough is pleased to host a unique Artisan’s Village, located at 2861 Main Street, next to our Visitor Information Center & playground. The Artisan Village featu68187_134_w15-1_c_mdres treasures, artwork and wares from local artisans and craftsmen. Look for our bright and colorful buildings when passing through the Village of Hillsborough – we have a lot to offer! Each building is unique so please stop by to check them out and find out about the area.

There is a parking lot on Steeves Street (next to the VIC) that has plenty of parking for RV’s & motorhomes.




Council Members

Meet your Council!

Mayor Barry Snider –


Deputy Mayor Jeff Jonah –


Councillor Kevin Berry –


Councillor Jeff Land –


Councillor Mark Marcoux –




Keep up-to-date with activities and current events by visiting us on facebook today!


Gray’s Landing Guest Suites


2787 Main Street

(506) 233-2272

An East Coast Village Guest Suites – One bedroom guest suite fully equipped furnished artisan apartment & A hotel style room with two double beds and kitchenette. En route to the Bay of Fundy.

For details on accommodations , guests can check out Grays Landing on facebook  or visit them on Airbnb.


Victoriana Steeves Homestead Bed & Breakfast

57 Pleasant Street, Hillsborough

(506) 734-2156


“Quiet place off main route.” -David J, Tripadvisor

“Perfect place to stay for Hopewell Rocks or Alma Trip!” -Wayne Elliott, Tripadvisor

“…Beautiful old homestead and run by a charming friendly lady who welcomed us and showed us to our huge, comfortable, Victorian style bedroom and bathroom…” -Harley CLarkey, Tripadvisor

Please consider exploring this charming beautiful bed and breakfast before moving on to your next Albert County Adventure!



A Gardener’s Room

Lovely suite with separate entrance close to Hopewell Rocks and Bay of Fundy. Includes large bedroom with queen bed, futon, sitting area and private modern bathroom. Access to screened porch with beautiful view of gardens. Healthy breakfast provided. To reserve this room, please visit:

For more accommodations in the Hillsborough area, please visit:–Canada

Lockhart Fundy Rocks Inn


3058 Main Street, Hillsborough NB E4H 2Z2

(506) 380-3331


Maritime Recipes



Autumn Crisp (Apple Crumble)

  • 4 – 6  large Jonagold apples
  • 1/4 cup white sugar
  • juice of 1 lemon
  • 2 tbsp flour
  • 1/2 tsp cinnamon


  • 1 cup walnuts or pecans, chopped
  • 1 cup flour
  • 1 1/4 cup rolled oats
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • pinch of salt
  • 8 tbsp cold butter – 1 stick, chunked into small pieces

Preheat oven to 350. Peel and core apples. Slice apples into 1/4-inch slices. In a large bowl or ziplock bag, toss apples in lemon juice, white sugar, 2 tbsp flour & 1/2 tsp cinnamon. Evenly spread out the coated apples into a lightly greased 9″ x 13″ baking dish.

In a large bowl, mix nuts, flour, rolled oats, brown sugar, cinnamon, and salt. Using a pastry cutter (or your hands), gently cut in the cold butter. Mixture will be lumpy. Top the apples with this mixture and bake for 45 minutes.

Serve this piping hot with French vanilla ice cream.


Bay of Fundy Clam Chowder

  • 1 pint shucked clams
  • 3 medium potatoes, peeled and diced
  • 1 clove crushed garlic
  • 1 small onion, finely chopped
  • Milk or cream to taste
  • Salt and pepper, to taste

Steam enough clams to make a pint after shucking. Save filtered broth, keeping clams aside. Add potatoes, garlic and onions to filtered clam broth. Cover and simmer until potatoes are tender. In a separate saucepan, warm milk until bubbles form. Add milk to broth mixture. Flavor with salt and pepper.


Blueberry Cake

  • 1/2 cup softened butter
  • 2 cups granulated sugar
  • 2 large eggs
  • 3 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup milk
  • 1 1/2 tsp lemon extract
  • 4 cups blueberries

Beat together butter, sugar and eggs. Add milk and lemon extract. Sift together flour, soda and salt and gradually  add into wet ingredients. Once smooth, fold in blueberries and gently pour batter into a greased 9 inch pan.

Topping – 2 tbsp granulated sugar, 1 tsp cinnamon. Mix ingredients in a bowl and sprinkle on to batter in pan. Bake for 1 hour at 350F. Remove from oven and drizzle 1/2 melted butter and 1 tbsp of fresh lemon juice on top of cake crumble. Just try not to eat the whole cake…


Donair Sauce

  • 2/3 cup sweetened condensed milk (Eagle Brand)
  • 1/4 cup white vinegar
  • 1/2 tsp garlic power

Whisk ingredients together until smooth consistency. Refrigerate for 1 hour before serving. Serve with your favorite ‘garlic finger’ recipe.


Fiddlehead Soup

  • 1 pound fiddleheads, washed and trimmed
  • 1 potato, peeled and cubed
  • 2 cups water
  • 3 tbsp butter
  • 3 flour
  • 4 cups milk
  • 1/2 cup heavy cream
  • Salt & pepper, to taste
  • 1/2 tsp dried tarragon
  • 1/2 tsp dried rosemary
  • 2 tsp dried chervil
  • 1 tsp dried parsley

Cook fiddleheads and potatoes in 2 cups water until tender. Meanwhile, melt butter in small saucepan and whisk in flour. Slowly whisk in 2 cups milk and cook over medium heat until slightly thickened, whisking often.

Place cooked potatoes and fiddleheads in a blender with their cooking liquid and puree. Return to large saucepan, add thickened sauce, remaining milk, cream, salt and pepper and herbs, Reheat, being careful not to boil mixture. Stir with wooden spoon.


Gramma’s Sugar Pie

  • Pastry for single-crust pie
  • 2 large eggs
  • 2 large egg yolks
  • 1 cup packed brown sugar
  • 2 cup dark corn syrup or golden syrup
  • 1/2 tsp fine sea salt
  • 1 tbsp. vanilla extract
  • Juice of 1/2 lemon
  • 2/3 cup unsalted butter
  • Whipped cream
  • Toasted nuts (pecans, walnuts or hazelnuts)

Grease a 10-inch tart pan with removable bottom and coat with flour, tapping out excess flour. Roll the pastry into a circle until it reaches 1/8 inches thickness. Ease into the pan and press dough into the scalloped edges of the pan. Cut away overhanging dough. Prick the pastry on the bottom of the pan with a fork. Refrigerate.  In a bowl, beat eggs and egg yolks until slightly frothy. Add brown sugar, syrup, salt, vanilla and juice; stir until well mixed and smooth consistency. Melt butter in small saucepan and add butter to egg mixture.  Pour filling into prepared tart pan. Bake at 350F for 35-40 minutes or until crust is brown and filling has set. Cool tart for 1 hour on a rack, then refrigerate for minimum 3 hours before serving.  Serve with a heaping dollop of whipped cream and a few toasted nuts to balance the dish.


Hodge Podge

  • 1 cup each fresh green beans, yellow beans – ends snapped
  • 1 cup chunked fresh carrots from the garden or baby carrots
  • 2 cups washed new potatoes (leave skins on)
  • 1/2 cup salted butter
  • 1/2 cup of cereal cream (10%)
  • 1 Tbsp flour
  • 1/2 cup water or chicken stock
  1. Cover beans and carrots with salted water in a pot, bring to a boil for 30 minutes. Add potatoes and cook for another 30 minutes.
  2. Stir in butter and cream.
  3. Wisk flour and 1/2 cup water or chicken stock. Pour over veggies.
  4. Cook for 5 minutes to thicken sauce.
  5. Remove from stovetop and serve hot!

Variations: Chunked turnip can be added when beans and carrots are added. Fresh peas can be added when potatoes are added. Traditional Nova Scotian Hodge Podge is made by adding crispy bits of bacon in the last 5 minutes of cooking.


Lobster Rolls

  • 3 cups cold cooked lobster meat, bite-sized pieces
  • 1/4 finely cupped celery
  • 2/3 cup mayonnaise (I prefer Miracle Whip)
  • Salt and Pepper to taste
  • 2 cups shredded iceberg lettuce
  • 4 hotdog style buns, toasted
  • chopped chives to sprinkle on top

Combine lobster, celery, mayo in a small mixing bowl. Season with salt and pepper. Place lettuce on rolls and fill with lobster mixture. Serve with oven baked French fries and coleslaw. A truly delicious maritime lunch!

Ginger Molasses Baked Beans

Mother’s Baked Beans

  • 1 pound New Brunswick soldier beans or navy beans
  • 1 bay leaf, 2 sprigs celery leaves, 2 sprigs fresh parsley, all wrapped together in cheesecloth
  • 1/2 pound salt pork
  • 1/2 cup fancy molasses
  • 1/4 cup dark brown sugar
  • 2 tsp dry mustard
  • 1/4 tsp pepper
  • 1 medium onion, chopped fine

Cover beans with cold water and soak overnight. In the morning, drain and add enough fresh water to cover generously, add cheesecloth bouquet. Cook over low heat until the skins break open, about 2 hours.

Drain beans, reserving the liquid. Cut the salt pork in to 1/4 inch slices. Place beans and pork slices in a crockpot. Mix the molasses, brown sugar, mustard, pepper and onion with 1 cup of the reserved bean liquid. Pour mixture over beans. Cover crockpot and cook on low for 10 hours. Add more bean liquid if desired.

Dill Pickles-3

Pickles NOW!

  • 2 English cukes, sliced thin into rounds
  • 1 red or white onion, sliced thin
  • 1 bunch fresh dill, chopped fine
  • small knob of fresh gingerroot
  • 2 bay leaves
  • 1 cup cider vinegar
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 2 Tbsp fennel seeds
  • 2 Tbsp coriander seeds

Combine vinegar, sugar, salt, seeds and bay leaves in a pot and bring to boil. Remove from heat and grate a pinch of ginger with fine grater. Toss cukes and onions in the hot liquid. Stir in dill. Refrigerate until cool and serve. Batch will keep for weeks in your fridge. If you don’t have all the listed ingredients, ask you neighbor – a true Maritime custom!


Salt Water Taffy

How did salt water taffy get its name? No one knows for certain, but one story holds that it came from David Bradley (No, not the same David Bradley, Harry Potter fans), a candy store owner in the late 19th century. The legend goes that Bradley’s candy store became flooded during a major storm in 1883. His entire stock taffy became soaked with seawater from the Atlantic Ocean, so he began to call it “salt water taffy” as a joke.

  • 1 cup white sugar
  • 1 TBSP cornstarch
  • 2/3 cup light corn syrup
  • 1 TBSP unsalted butter
  • 1/2 cup water
  • 1/4 tsp food coloring
  • 3/4 tsp flavoring extract of your choice
  • 1/2 tsp salt

Thoroughly butter a small baking dish and set aside. Place sugar, cornstarch, corn syrup, butter, water, and salt in a medium saucepan on medium-high heat. Mix thoroughly. Heat until the mixture reaches 255 F on a candy thermometer and immediately remove from the heat.  Note: If you read other salt water taffy recipes, you’ll see a range of temperatures.  The higher the temperature, the harder the taffy will be.  255 F makes a candy that holds its shape but dissolves in your mouth. Cut into 1″ pieces using buttered scissors –Wrap individually in waxed paper.


Twice Baked Potatoes

  • 4 large Russet potatoes
  • 2 Tbsp olive oil
  • 4 Tbsp salted butter
  • 1/2 cup 2% Baxter milk
  • 1/2 cup full fat sour cream
  • 1 cup shredded cheddar cheese
  • 12 strips of cooked crumbled bacon
  • 1/4 cup diced green onion
  • salt & pepper to taste (also try paprika or garlic salt)

Rub the clean potatoes with olive oil, and bake in a 400 degree oven for one hour (Reduce oven heat to 350 at this time). Once cooled enough to handle, slice them in half lengthwise with a sharp knife and scoop out the meat of the potato — leave enough of the shell to ensure they are sturdy to be filled and re-baked. Mix together by hand until a creamy texture; butter, milk, sour cream & potato. Over mixing will cause the potato mixture to have a sticky, pasty consistency. Gently fold in the cheddar cheese & half of the bacon. Season mixture with s & p. Refill the potato skins and bake for 20 minutes at 350. Garnish with additional crumbled bacon and diced green onion. Be sure that you have invited enough guests to help you eat these; your waist line will thank you!


Rhubarb Jelly

  • 4 lbs rhubarb
  • 7 cups (It’s a lot, I know!) white granulated sugar
  • 2 3-ounce packages of liquid pectin
  • 2 drops red food coloring, optional

Prepare rhubarb in to small chunks, and blend in a food processor. Place rhubarb in a fine mesh sieve and press out as much liquid as possible. Measure out 3 1/2 cups of liquid (you may add rose wine or apple juice if you are short on liquid). Pour liquid into dutch oven or large heavy pot. Stir in sugar and bring to rolling boil, stirring constantly. Add coloring if desired. Skim the top. Pour quickly into hot preserving jars, leaving 1/4-inch space. Seal and process. Don’t be disappointed if it doesn’t taste like Grandma’s; nothing can ever compete with Grandma’s cooking.

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