Vancouver Island Fine Dining

Contemporary Coastal Gourmet Cuisine

It’s true that one cannot play well, sleep well, or be well without dining well. In the Cookhouse kitchen, ‘well’ is defined by local, sustainable, and seasonal Vancouver Island fine dining—prepared by Director of Food & Beverage Asher Blackford and an extraordinary team of Relais & Châteaux chefs.

Cuisine is fine, luxurious, and comforting—rooted in sustainable ingredients, sourced, foraged, and harvested almost entirely from Clayoquot Sound and Vancouver Island, and delivered daily to the resort by boat.

Locally-Sourced Culinary Delights

Fresh greens, vegetables, and herbs are grown in a small vegetable garden and greenhouse on the property. The Tofino Ucluelet Culinary Guild also provides the resort with fresh, organic produce sourced from local Vancouver Island farms like Codes Corner Organic Farm in Duncan and the Tatlo Road Farm in Crofton.

Local fishermen and fishmongers provide fresh, Oceanwise© Dungeness crab, scallops, halibut, and cod from the cold, deep waters of the Pacific Ocean. Local foragers, well-versed in the language of food traditions of the Nuu-chah-nulth First Nation, source more than 100 wild foods from the rainforest and foreshore.

The Perfect Pairing

A robust beverage program features wine, beer, sake and spirits from both local and international producers alike. Spirits from over twenty British Columbia distillers are used to handcraft inventive cocktails with fresh garnishes and housemade syrups, bitters and tonics.