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

Council Members

Meet your Council!

Mayor Barry Snider – barry.snider@nbed.nb.ca

Snider


Deputy Mayor Jeff Jonah – jeffjonah@gmail.com

Jonah


Councillor Kevin Berry – klberry@outlook.com

Berry


Councillor Jeff Land – jland7842@gmail.com

Land


Councillor Mark Marcoux – mark.r.marcoux@gmail.com

Marcoux

Shari Kaster, Village Clerk/Administrator – hillsboroughnb@rogers.com
2849 Main Street, Unit 1 | Hillsborough | NB | E4H 2X7
Office 506-734-3733 | Fax 506-734-3711

Accommodations

Gray’s Landing Guest Suites

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2787 Main Street

(506) 233-2272

www.grayslanding.ca

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

www.victorianasteeveshomestead.com

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“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: https://www.airbnb.ca/rooms/6628029?guests=1&s=rd_SPfEv


For more accommodations in the Hillsborough area, please visit:

https://www.airbnb.ca/s/Hillsborough–Canada


Lockhart Fundy Rocks Inn

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3058 Main Street, Hillsborough NB E4H 2Z2

(506) 380-3331

www.lockhartfundyrocksinn.ca

https://www.facebook.com/Lockhart-Fundy-Rocks-Inn-1063277103709959/

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Maritime Recipes

HOLIDAY FEATURE RECIPEGumdrop Cake
1
I always use Ganong gumdrops because they are made right here in the Maritimes and they are really good quality. I do not use the black or pink gumdrops (black has strong licorice taste and pink has a peppermint taste). Cut your gumdrops into halves or quarters using well ‘floured’ scissors and toss the gumdrops into ¼ cup of flour. Keep dipping your scissor blades into flour to avoid them getting too sticky. If you skip this step of dredging the gumdrops, your gumdrops will fall to the bottom of the cake when it’s baking. I prefer to use a funnel cake pan for this cake, for presentation and because it’s a thick batter cake, I find it helps the cake to cook evenly without having to overcook.

  • ¼ cup flour for dredging cut 1 lb gumdrops (go ahead and start with this step)

Cream together the following:

  • 1 cup softened unsalted butter
  • 1½ cups white sugar
  • 3 large eggs
  • 1 tsp vanilla, good quality
  • 1 tsp grated lemon zest

Pour in 1 cup (room temp) milk to batter and mix until smooth.

Sift 2¼ cups flour with 2½ tsp baking powder and ½ tsp salt.

Add flour mixture to the batter and beat until well mixed and smooth. Gently fold in the floured gumdrops. Do not over-mix once the gumdrops are added. Pour into a greased funnel pan and bake at 300 degrees for 2 hours. Use a toothpick to check for uncooked batter. If the toothpick comes out clean, it’s done. If raw batter comes out on the toothpick, bake for an additional 10 minutes and recheck with clean toothpick. Let cake sit for 30 minutes before removing from the pan. This cake will slice better on the second day. My dear friend Barb taught me many years ago how to make this cake and it’s still one of my favorite holiday tradition. Your guests will love this with a piping hot cup of tea.


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Autumn Crisp (Apple Crumble)

  • 4 – 6  large Jonagold apples
  • ¼ cup white sugar
  • juice of 1 lemon
  • 2 tbsp flour
  • ½ tsp cinnamon

Topping:

  • 1 cup walnuts or pecans, chopped
  • 1 cup flour
  • 1¼ cup rolled oats
  • ½ 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 ¼-inch slices. In a large bowl or ziplock bag, toss apples in lemon juice, white sugar, 2 tbsp flour & ½ 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.


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Bay of Fundy Bacon Wrapped Scallops (with Maple Syrup from Briggs Maple)

Rinse 1 – 2 lbs of fresh scallops and marinate for at least one hour (in fridge) in:
3/4 cup Briggs Maple syrup
¼ cup low sodium soy sauce
1 Tbsp Dijon mustard

Preheat oven to 375 F. Cover a baking sheet with parchment paper or aluminum foil. Arrange a pack of bacon on baking sheet (do not overlap) and bake for 6-8 minutes until bacon is soft and pliable. Remove from oven and pat with paper towel to remove excess grease.
Wrap each marinated scallop with a piece of bacon and secure with a toothpick (If you plan to BBQ the scallops, it helps to soak the toothpicks in water for 30 minutes before cooking on the grill)
Bake at 375 F on a covered baking sheet for 10-15 minutes or grill on the BBQ on med-high heat for 4-5 mins per side depending on the size of the scallop (turning frequently and ensure grill marks are on the bacon and not on the scallop to prevent sticking to the grill).
Transfer to platter, sprinkle with ground pepper and drizzle with Briggs Maple syrup. Your guests will certainly appreciate this appetizer.


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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.


blueberries

Blueberry Cake

  • ½ cup softened butter
  • 2 cups granulated sugar
  • 2 large eggs
  • 3½ cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup milk
  • 1½ 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 ½ tbsp melted butter and 1 tbsp of fresh lemon juice on top of cake crumble. Just try not to eat the whole cake…


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Donair Sauce

  • 2/3 cup sweetened condensed milk (Eagle Brand)
  • ¼ cup white vinegar
  • ½ tsp garlic power

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


fiddlehead

Fiddlehead Soup

  • 1 pound fiddleheads, washed and trimmed
  • 1 potato, peeled and cubed
  • 2 cups water
  • 3 tbsp butter
  • 3 flour
  • 4 cups milk
  • ½ cup heavy cream
  • Salt & pepper, to taste
  • ½ tsp dried tarragon
  • ½ 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.


CILANTRO-LIME-CHICKEN-WINGS

Friday Night Chicken Wings

  • 3 cups cooking oil
  • 2 cups sweet chili sauce (VH sweet thai or homemade recipe below)
  • 1 bunch cilantro
  • 1-2 limes
  • Salt
  • 24 chicken wings with drumette attached

Sweet Chili Sauce: (from Maryann Dover, Saint John NB – printed in the Rural Delivery, September 2018)
½ pound fresh hot peppers
1 bulb garlic
2 tsp salt
2 cups brown sugar
2 cups cider vinegar
Chop peppers and garlic to a coarse mix. Mix all ingredients together in saucepan and bring to a boil. Turn the heat down and simmer for 20 minutes. Bottle, seal, and let set for two weeks before eating.

Heat oil in crock pot (line with foil) for 25 minutes until wings are almost fully cooked. Drain wings on cooling rack and allow grease to drip dry. Once room temperature, toss wings with chili sauce and juice of 1 lime. Cover tightly and refrigerate overnight. When ready to grill, heat grill to high and char each side (or bake in oven at 425F on foil lined sheet. Sprinkle with coarse salt, garnish with lime slices & serve with Twice Baked Potatoes – recipe below.


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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
  • ½ tsp fine sea salt
  • 1 tbsp. vanilla extract
  • Juice of ½ 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.


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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)
  • ½ cup salted butter
  • ½ cup of cereal cream (10%)
  • 1 Tbsp flour
  • ½ 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 ½ 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

Lobster Rolls

  • 3 cups cold cooked lobster meat, bite-sized pieces
  • ¼ finely cupped celery
  • 2/3 cup mayonnaise
  • 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
  • ½ pound salt pork
  • ½ cup fancy molasses
  • ¼ cup dark brown sugar
  • 2 tsp dry mustard
  • ¼ 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 ¼ 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
  • ½ 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!


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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
  • ½ cup water
  • ¼ tsp food coloring
  • 3/4 tsp flavoring extract of your choice
  • ½ 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.


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Twice Baked Potatoes

  • 4 large Russet potatoes
  • 2 Tbsp olive oil
  • 4 Tbsp salted butter
  • ½ cup 2% Baxter milk
  • ½ cup full fat sour cream
  • 1 cup shredded cheddar cheese
  • 12 strips of cooked crumbled bacon
  • ¼ 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-jam

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 3½ 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 ¼ 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.

Gallery

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Municipal Services

Street Lights
Village Staff make every effort to check for burnt-out street lights and report them to NB Power.  However, if you notice any that are out or flickering, please contact the Village Office and advise of the exact pole location.

Civic Numbers
The Village Office Staff is responsible to assign civic numbers to new homes being erected in Village limits.  These numbers must be assigned using 911 standards.  Once assigned, 911 is advised; they in turn enter in their system and notify Canada Post who assigns a postal code.  This process can take weeks – so if you require a civic number, please call the Village Office as soon as possible.  We need to know the lot location, PID #, location of the house on the lot and location of the driveway.

Building Permits
Building permits are required for any construction and renovations and are issued by the Southeast Regional Service Commission 506-382-5386 . Applications are available at the Village Office or by visiting:

Southeast Regional Service Commission
1234 Main Street, 2nd Floor Suite 200, Moncton, NB E1C 1H7  http://www.nbse.ca/planning/

Dog Owners

The Village of Hillsborough is currently using the services of the SPCA to provide Dog Control. You can report stray dogs or report complaints to the Village Office at 734-3733. If you need to reach an animal control officer (for dogs only) outside of regular business hours, you can call 506.857.8698 (ext. 106) or 506.961.0991. You may leave a message at either of these numbers and someone will return your call as soon as possible.

Dog Tags  are available for purchase beginning January 1 to March 31 each year. Dog tags MUST be purchased by March 31st each calendar year; failure to purchase tags by March 31 may result in issuing a fine for non-compliance. Dog tags can be purchased directly at the Village Office.  To purchase a dog tag, you MUST have proof of current rabies vaccination (proof is the paperwork from the administering Vet).

Dog Owners – please remember to pick up after your dogs when you are out walking on Village streets and trails, as per the Stoop & Scoop Bylaw.

Fire Services

The Village of Hillsborough is very proud of the volunteers who completely make up the 30 member department. The Hillsborough Volunteer Fire Department is very well equipped with four fire trucks (two tankers & two pumpers) and one rescue and equipment van, as well as  off-road rescue equipment. Other rescue equipment including portable pumps, air breathing apparatus, air bags and the jaws of life. Various members of the department have completed Firefighter level 1 and 2 courses offered by the International Fire Service Training Association.

The Volunteer Firefighters send copious amount of time and effort in promoting fire safety in the community. Each year during Fire Prevention Week in October, the members host an open house at the fire hall and host tours of the fire hall. The youth love the opportunity to explore the fire trucks and have their pictures taken wearing firefighting gear. If you are interested in joining the Volunteer Fire Department team, please contact Fire Chief Glen Northrup at 506-734-7005.

Hillsborough Drop-In

After school program for youth ages 10 & up. Summer programs, PD school days, etc. Look for us in our new location at 61 Academy Street.  For more information, contact Chelsey or Ashlei at 506-734-2606.

Police Services

Law enforcement in the Village of Hillsborough is contracted to the RCMP. Administration for the Hillsborough force is carried out in the Riverview Detachment. For non-emergency inquiries. to report an accident or crime, please call the Riverview Detachment at 506-387-2222. If your situation requires immediate attention, please call 911.

Medical Services

The Village of Hillsborough is fortunate to have the benefit of services of a full-time family physician located on Main Street, Hillsborough.

The Albert County Heath & Wellness Center is pleased to offer lab services in Hillsborough at 2908 Main Street. Lab services are offered Tuesday & Thursday from 8:30 am – 11:30 am. Walk in services; must bring Medicare Card & lab requisition. Lab Specimen Drop Off offered Monday through Thursday from 8:30 am – 11:30 am; must bring Medicare Card & lab requisition. For more information on this service please contact Phyllis Hudson at 882-3100.

Ambulance service for the Hillsborough and outlying areas is provided by Ambulance NB. To ensure quick response, the ambulance is stored at an office within the Village between the hours of 8:00 am and 8:00 pm; after that, coverage is provided by a roaming ambulance. The paramedics also provide coverage at local events upon request.

Waste Collection

Household waste is collect by Fero Waste & Reclycling Inc.  Household waste must be separated into three bags: blue transparent bags for Recyclables, green (certified compostable or transparent) bags for Organics and clear transparent bags for Garbage. Household garbage is collected on Thursday mornings and must be curbside by 7:00 am, but not prior to 7:00 pm on the preceding day. For more information on garbage separation, please visit:  https://eco360.ca/

Special Waste Collection days will be posted our this website and posted in a Village Newsletter.

Library Services

The Hillsborough Public Library may be one of the smallest in the Province, but don’t let size deceive you. It is a beehive of activity. This small library services all of lower Albert County, and more books per capita pass through these doors than any other library in the Region. Children flock to the popular youth programs such as Tuesday and Wednesday mornings for the Literacy Express Program, Summer Reading Club, Lego night, etc. Visit today to see which Book Clubs are happening and other adult programing such as Craft hour, computer classes, etc.  Area residents are able to browse books & extensive DVD collections, surf the web, access wifi and more.

LIBRARY HOURS:

  • Sunday & Monday      CLOSED
  • Tuesday                         10 am – 12 noon & 1 pm – 5 pm
  • Wednesday                   10 am – 12 noon & 1pm – 5 pm
  • Thursday                       1 pm – 5 pm  & 6 pm – 8 pm
  • Friday                             10 am – 12 noon & 1 pm – 5 pm
  • Saturday                        10 am – 12 noon & 1 pm – 5 pm

https://www.facebook.com/hillsboroughpubliclibrary/?fref=ts

Community Schools

Hillsborough is home of the TIGERS! Caledonia Regional High School (caledonia.nbed.nb.ca) and Hillsborough Elementary School (hillsboroughelementary.nbed.nb.ca) are staffed by over 50 school staff and educate over 500 students.

To learn more or to get involved with the Hillsborough Elementary Home & School Association, please visit their Facebook page: https://www.facebook.com/groups/305816972813017/

Visitor Information Center

The Visitor Information Center is open seasonally (shoulder season – part time, staffed by volunteers) for tourists & full time during July & August. The VIC is located at 2861 Main Street next to the Artisan Village. 506-734-2240

If you are interested in volunteering at the Visitor Information Center for the 2018 Season, please contact the Village Office at 506-734-3733.

 

 

Things to See & Do!

Atlantica Outdoor Recreation Center, 110 Steeves Street

https://www.facebook.com/groups/712923162087611/

(506) 734-1122


Gray Brook Marsh Wildlife Habitat & Walking Trails. A walk along the lake on Grey Brook Marsh features an active fish ladder and dam along with a wide variety of wildlife.


Hank Braam Community Kiwanis Center, 47 Legion Street

(506) 734-2886


Hillsborough Arena, 31 Mill Street – Open October through March

(506) 734-3715

arena


Hillsborough Golf Course, 443 Golf Club Road  (& Hills Restaurant)

http://www.hillsboroughgolfclub.com/

(506) 734-6000

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imagesBZKGKG9Cthe-hills


Hillsborough Mastadon – See the site where the Hillsborough Mastadon was discovered in 1936, one of the best preserved and most complete ever discovered. (remains now located in the NB Museum in Saint John, NB)


Hillsborough Outdoor Public Pool, 7 School Lane – Open Seasonally – NOW CLOSED

(506) 734-3702


Hillsborough Public Library, 2849 Main Street, Unit 2

(506) 734-3722


Hillsborough Visitor Information Center – open seasonally

(506) 734-3195


New Brunswick Railway Museum, 2847 Main Street

(506) 734-3195

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Petitcodiac Dykeland Trails. A pleasant stroll around an active beaver pond, and numerous duck ponds, to the dykes along the Petitcodiac river where the remnants of numerous old docks and the old gymsum silos may be viewed.
Battle of the Petitcodiac – 1755. Stroll the marshes where the Battle of the Petitcodiac was fought here on the site of the Acadian Village des Blanchards, one of the only major defeats of the British in the 7-Years war. The Monument which depicts the event can be viewed near the parking area at the Village Office / NB Railway Museum.


VOODOO Aircraft-CF 101 Voodoo Fighter Jet

On Display at the Steeves Street Parking Lot

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Wetlands Nature Park. Hillsborough offers trails for all ages and showcases many natural, historic, and geological sights.


White Rock Recreational Area

Enjoy beautiful walking and mountain bike trails. Located on the Golf Club Road, just before the Hillsborough Golf Club.
Please visit https://www.facebook.com/CodiacCyclingTrails/ for more information on these trails and trail system, as well as the mandate of the Codiac Cycling Trails committee. The Village of Hillsborough is very pleased to have the Codiac Cycling Tails committee manage and maintain this trail system that provides well maintained and unique trails for all outdoor enthusiasts. To access a printable map of the White Rock Recreational Area, click here: TrailsMap

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William Henry Steeves House Museum, 40 Mill Street

(506) 734-3102

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Local Business

Albert County Hardware                                 2995 Main Street, (506) 734-2836

Bank of Nova Scotia                                       2839 Main Street, (506) 734-2820

Broadview Power Sports                               2884 Main Street, (506) 734-1114

Cooke’s Quik Mart & NB Liquor                   2995 Main Street, (506) 734-2010

Felicity Mastectomy Boutique                       2857 Main Street (506) 734-8106

Ford’s Pharmacy                                            2848 Main Street, (506) 734-2744

Gary Steeves Insurance                                11 Simpson Street, (506) 734-3403

Greco Xpress/Capt. Submarine                  2842 Main Street, (506) 734-8000

Harpers U-Pick                                             2937 Main Street, (506) 734-2360

Hillsborough Freshmart                             2842 Main Street, (506) 734-8001

Hillsborough Irving & Primitive Corner   2799 Main Street, (506) 734-2650

Hillsborough Service Centre                       2884 Main Street, (506) 734-2427

Keller Williams Capital Realty                 
Nick Dunfield, Local Realtor                      (506) 233-0781

Snider’s Garage                                             7 Academy Street, (506) 734-2364

 

 

Recreational Vehicles

The Village of Hillsborough offers a FREE RV rest-area in the VOODOO Parking Lot on Steeves Street. Overnighters welcome!

Local Eats

Table settings


Cinnamon Soul Café, 2831 Main Street (506) 203-2500

https://www.facebook.com/CinnamonSoulCafe/?fref=ts

          “The food was fresh and delicious….the best we experienced in the Maritimes.” -John B, Tripadvisor


Greco Xpress / Capt. Submarine, 2842 Main Street (506) 734-8000

Located inside the Hillsborough Freshmart store on Main Street.

          Greco Party Pizzas, submarine sandwiches, fresh salads, chicken wings & more!!!


Hills Restaurant, 443 Golf Club Road (506) 734-6001
(Open Seasonally & for special events)

https://www.facebook.com/HillsboroughGolfClub/?fref=ts

          “Yummy and large portions…service is always wonderful.” -macleank2018, Tripadvisor


Oliver’s German Bakery, 2807 Main Street (506) 734-2327

http://www.oliversgermanbakery.com/

Baking done with organic and non-genetically modified flour.


Rocco’s Cucina, 2814 Main Street (506) 734-8887

https://www.facebook.com/roccoscucina/

“Incredible food, fantastic venue, amazing staff…” – Trent, Facebook Review

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