Village of Hillsborough

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


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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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

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 Miller Waste Systems. 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:

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.

Visit the library and say hello to the acting Library Manager, Victoria Stroud & Welcome John Marcoux as the Summer Reading Club Leader for 2017! Come see John to register the kids for the Summer Reading Club & pick up a schedule of upcoming events!


  • 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

Community Schools

Hillsborough is home of the TIGERS! Caledonia Regional High School ( and Hillsborough Elementary School ( 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:

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 2017 Fall Season, please contact the Village Office at 506-734-3733.



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

Connecting Albert County is a great website that has local history, stories, employment opportunity listings, community events and even a community calendar! Visit their site to see their online newsletter:

Points of Interest

Atlantica Outdoor Recreation Center, 110 Steeves Street

(506) 734-1122

Gray Brook Marsh Wildlife Habitat & Walking Trails, Golf Club Road

Hank Braam Community Kiwanis Center, 47 Legion Street

(506) 734-2886

Hillsborough Arena, 31 Mill Street – Open October through March

(506) 734-3715


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

(506) 734-6000




Hillsborough Outdoor Public Pool, 7 School Lane – Open Seasonally

(506) 734-3702

Hillsborough Public Library, 2849 Main Street, Unit 2

(506) 734-3722

Hillsborough Visitor Information Center

(506) 734-3195

Hillsborough Wetland Park, 2861 Main Street

New Brunswick Railway Museum, 2847 Main Street

(506) 734-3195


VOODOO Aircraft-CF 101 Voodoo Fighter Jet

On Display at the Steeves Street Parking Lot

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White Rock Recreational Area

Walking and Mountain Bike Trails. Located on the Golf Club Road, just before the Hillsborough Golf Club. Watch for the Mastodon sign!


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

Albert County Outfitters                            2890 Main Street, (506) 203-1188

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

Gray’s Landing Artisan Gift Shop       2787 Main Street, (506) 233-2272

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                                   2799 Main Street, (506) 734-2650

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

Momma T’s Ice Cream                             2948 Main Street

Reflexology / Reiki                                    2807 Main Street, (506) 850-2186

Scotiabank Hillsborough                       2839 Main Street

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


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

          “A Definite MUST stop for Travelers.” -hartacres2015, Tripadvisor

Days of Olde Cooking & Baking, 2783 Main Street (506) 988-0988

         A lovely welcomed addition to the Village.

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

          “Unbelievable Burgers & A1 Staff!” -HannaSHD, Tripadvisor

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

Baking done with organic and non-genetically modified flour.

Railway Diner, 2890 Main Street (506) 203-1488

Yummy mix of home cooked meals and pub fare! Eat-in or take out.

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