Chef Inspiration: Chef Daniel Pizarro’s French-Inspired Barley Dish

Chef Daniel Pizarro of Avec Bistro and Provision proves that the very-Canadian grain can be well-incorporated into French dishes.

Chef Inspiration: How Chef Adam Trotchie Incorporated Barley In a Brewpub’s Menu

The chef de cuisine at Last Best Brewing and Distilling on how he perfectly paired beer and a barley-focused dish and why he continues to experiment with barley for the brewpub’s menu.

Chef Inspiration: Chef Roy Oh’s Korean-Inspired Barley Dish

Chef Roy Oh creatively used barley in a Korean dish for Beakerhead 2017’s Engineered Eats event, making boricha infused puffed nurungji with soon dubu dust.

Chef Inspiration: How Chef Jamie Harling of Deane House Elevated Barley

The head chef at a fine dining restaurant in Calgary describes how he got creative with barley and why the grain can be a great addition to any restaurant’s menu.

Cooking With Barley: A Q&A With Chef Mike Pigot

The executive chef at Home and Away discusses the barley-focused dish he prepared for Beakerhead 2017’s Engineered Eats event.

The Deliberately Oversimplified Guide to Malting

If you’re hoping to understand the malting process without getting into the nitty gritty details, this simple guide is for you.

Chef Inspiration: Chef Daniel Pizarro’s French-Inspired Barley Dish

Chef Daniel Pizarro of Avec Bistro and Provision proves that the very-Canadian grain can be well-incorporated into French dishes.

Chef Inspiration: How Chef Adam Trotchie Incorporated Barley In a Brewpub’s Menu

The chef de cuisine at Last Best Brewing and Distilling on how he perfectly paired beer and a barley-focused dish and why he continues to experiment with barley for the brewpub’s menu.

Chef Inspiration: Chef Roy Oh’s Korean-Inspired Barley Dish

Chef Roy Oh creatively used barley in a Korean dish for Beakerhead 2017’s Engineered Eats event, making boricha infused puffed nurungji with soon dubu dust.

Chef Inspiration: How Chef Jamie Harling of Deane House Elevated Barley

The head chef at a fine dining restaurant in Calgary describes how he got creative with barley and why the grain can be a great addition to any restaurant’s menu.

Cooking With Barley: A Q&A With Chef Mike Pigot

The executive chef at Home and Away discusses the barley-focused dish he prepared for Beakerhead 2017’s Engineered Eats event.

The Deliberately Oversimplified Guide to Malting

If you’re hoping to understand the malting process without getting into the nitty gritty details, this simple guide is for you.

Featured Videos from GoBarleyTV

GoBarley Product Partners

Red Shed Malting: Putting your malt where your mouth is

How a farming family built one of Alberta’s first specialty malt houses.

Red Shed Malting: New GoBarley Partner Blends Farming with Family

The latest GoBarley partner is remarkable. Red Shed Malting didn’t just start on the family farm. It’s a true family affair.

Progressive Foods: Modernizing the Ancient Grain of Barley

As the old adage goes, “the kitchen is the heart of the home.” Though this may have been true in the past, our modern lifestyle may be proving otherwise. Today, the average working Canadian (aged 24–65) is tight on time and spends fewer than 50 minutes cooking and...

InfraReady: The Recipe for a Perfect Partnership? Just Add Barley

Apart from tolerance for the in-laws, the best relationships are built on shared values, similar interests and common goals. Clearly then, GoBarley and InfraReady Products were meant to be together.

GoBarley Gains Product Partner: The International Centre

Nabbing the perfect partner can be tricky at the best of times.

International Centre Tastes Success with Canadian Barley

They say you are what you eat. But for the International Centre in Toronto, it’s the food they serve others that speaks volumes.

Sunny Boy Foods: GoBarley just landed another key partnership

It’s the perfect fit for Sunny Boy, a Camrose–based company that produces local, fresh and nutrient-rich foods in an Italian-style mill.

A Renowned Chef’s Take On Barley

In a growing economy, chefs are beginning to have a greater appreciation for what is available in their own backyards.

“Quest for the Best” Forges New Barley Partnership

As a marketing slogan, “quality is overrated” never really caught on. That’s because consumers demand the best, and so does a new craft malting facility that recently signed a partnership deal with GoBarley.

Fall in Love with Barley: A Sneak Peak at the International Centre’s Autumn and Winter Menus

The International Centre’s Executive Chef, Tawfik Shehata, is boldly passionate about food.

Featured Recipes

Appetizers, main dishes, soups, salads, and let’s not forget sweet dessert treats! There is something for everyone when you’re cooking with barley.

Soft Barley Pretzels

Pretzels take some time and patience, but the results are so worthwhile you will find yourself perfecting the technique and making them often.

Carrot Cake Barley with Walnuts, Raisins and Greek Yogurt

Eat it at home or take it to go in a mason jar, this barley breakfast is easy to work into your weekly line up when you keep cooked barley in the fridge.

Barley Banana Bread

Makes about 16 slices.

Olde Fashioned Gingersnaps

Makes about 4 dozen (48) cookies.

Chocolate ’n Chocolate Chip Cookies

Makes about 3 dozen (36) cookies.

Beef and Barley Stew

Makes 6 servings

GoBarley Blog and Events

Chef Inspiration: Chef Daniel Pizarro’s French-Inspired Barley Dish

Chef Daniel Pizarro of Avec Bistro and Provision proves that the very-Canadian grain can be well-incorporated into French dishes.

Chef Inspiration: How Chef Adam Trotchie Incorporated Barley In a Brewpub’s Menu

The chef de cuisine at Last Best Brewing and Distilling on how he perfectly paired beer and a barley-focused dish and why he continues to experiment with barley for the brewpub’s menu.

Cooking With Barley: A Q&A With Chef Quinn Staple

The chef de cuisine at Yellow Door Bistro discusses the barley-focused dish he prepared for Beakerhead 2017’s Engineered Eats event.

Chef Inspiration: Chef Roy Oh’s Korean-Inspired Barley Dish

Chef Roy Oh creatively used barley in a Korean dish for Beakerhead 2017’s Engineered Eats event, making boricha infused puffed nurungji with soon dubu dust.

Chef Inspiration: How Chef Jamie Harling of Deane House Elevated Barley

The head chef at a fine dining restaurant in Calgary describes how he got creative with barley and why the grain can be a great addition to any restaurant’s menu.

Cooking With Barley: A Q&A With Chef Mike Pigot

The executive chef at Home and Away discusses the barley-focused dish he prepared for Beakerhead 2017’s Engineered Eats event.

Using Barley In Desserts: 3 Pastry Chefs That Get It Right

Barley isn’t just for savoury dishes. Diners can also reap its health benefits during dessert.

24 Hours of Barley: Inspiration For Any Menu

No matter what meal your restaurant specializes in, there’s a way to incorporate barley into its menu.

Calgary Aggie Days

Agriculture is a huge part of everyday life and Aggie Day’s in Calgary, AB, is a great way to show our younger generation how things go from the ground to the store.


The Barley Balance – Fibre Part One: The importance of fibre for overall health

There is always the question—how much of it and what type of fibre is necessary for overall health?

Explore the benefits of barley, and its influence on health, gluten, diabetes and more.

GoBarley Cookbook: Modern Recipes for an Ancient Grain

by Pat Inglis & Linda Whitworth
Available in local bookstores

A new take on an ancient grain, Go Barley is a revolutionary cookbook that includes more than 100 healthy, delicious, and easy-to-follow recipes, accompanied by mouthwatering colour photographs.