Glen Oro Eco-Retreat

Glen Oro Farm began in 1841 when Duncan Clark arrived from Scotland and carved the property from wilderness. The Clark family's buildings and stump fencelines remain, testament to generations of pioneer work. In 1967, William and Marion Saila purchased the farm and moved their four children north from Toronto. Leslie Saila, the youngest, devoted her life to horses on the property and, working now with her sons Luke and Phil, has evolved Glen Oro into a full equestrian event centre while preserving its heritage.

The land itself anchors the retreat's ethos. Nestled on a bench backing onto Oro Mountain to the west and a protected wetland to the south, Glen Oro sits in a valley originally named a glen by Scottish settlers. Ancient hardwoods—maple, oak, beech, cedar, walnut, birch, pine—dominate the forest. Wildlife abounds: deer, coyotes, rabbits, foxes, turkeys, and occasional bears move through fields and woods. The property draws its water from the Oro-Moraine Aquifer, UV-filtered for drinking; composting toilets and wood-pellet heating reflect a deliberate environmental footprint.

The eco-retreat comprises fourteen luxury camping units spread across thirty to fifty metres of forest: five Explorer's Tents, five Stargazer Domes with integrated lofts facing the night sky, and four Galaxygazer Domes with dual king beds. Each has ensuite bathrooms with cedar showers, kitchenettes equipped for camp cooking, and private fire pits. The retreat operates year-round, heated in winter and open to all seasons. Guests book through a calendar system; two-night minimums apply, with single nights released closer to dates.

Experiences centre on slowness and skill transfer. Trail rides—private, two-hour immersions—begin with grooming and saddling, move through rolling fields into forest of towering oaks and maples, climb to vistas, and end with grazing time and bonding. Guides emphasize the horse-rider relationship and the ancient skill of horsemanship. Marion's Garden, begun with rhubarb plants transplanted from England in the nineteenth century and tended across generations, now serves as both food source and education platform for sustainable agriculture. Dining ranges from chef-prepared sous-vide meal kits to private fireside cooking by Chef Paul of Laforet Catering, sourcing ingredients locally. The farm also hosts Ontario Horse Trials Association competitions and clinics, drawing riders across multiple levels throughout the year.