Dining at Clayoquot Wilderness Lodge is both celebratory and considered, reflecting the natural surrounds of Vancouver Island’s wild west coast and using locally sourced, sustainable produce to offer a real taste of the destination. The lodge offers contemporary style cuisine with influence from British Columbia’s multi-cultural community and the Pacific Northwest’s thriving culinary scene. Ingredients on the daily changing menus are mostly sustainably produced, foraged or respectfully harvested and are sourced from Vancouver Island and the greater province of British Columbia.
A generous selection of drinks is included in the tariff at Clayoquot and includes wines, local craft beers and ciders, small batch spirits, and non-alcoholic beverages. A cellar master’s selection is additional and features international wines and Champagnes.
Wines include familiar and new wines from the Pacific Northwest, as well as from wine-growing regions including the Napa Valley in California. The Pacific Northwest craft brewing movement brings a selection of bottle and draught beers to the bar, while spirits from more than twenty British Columbia distillers are used to handcraft cocktails with house made syrups, bitters and tonics.
Reaching eleven feet, floor-to-ceiling glass windows deliver mesmerising views of Clayoquot Sound, making The Ivanhoe the best place to enjoy a drink and watch the weather and wildlife in action. Upstairs, a rooftop lounge looks straight down to the bottom of the emerald green Bedwell River, while outside a firepit and cedar deck chairs invite lounging well into the evening.
As sunset signals the day’s end at Clayoquot and the colours on the sound begin to soften in golden pinks and dusky blues, guests enjoy a drink from the bar, served al fresco on the roof deck or by the warmth of the fire inside. It’s a time to reflect on the day and share stories of happy adventures.
Executive Chefs Olivia Bolano and Mark Ota are partners in both life and their new joint roles leading the talented culinary team at Clayoquot Wilderness Lodge. Both originally Toronto-based chefs, Mark and Olivia met at the lodge in summer 2019 and have since gone on to work together across Canada and even Nicaragua. Beyond their professional expertise, the duo are widely known for their down to earth personalities, relaxed demeanor and ear-to-ear smiles.
Former Executive Chef Asher Blackford remains involved as a culinary consultant. The trio draw inspiration from the awe-inspiring wilderness of Vancouver Island to deliver a clever interpretation of the sights, scents, tastes and emotions of the region to the plate. ‘Earthy, witty and wise’ is how they describe the culinary style at Clayoquot Wilderness Lodge, with an emphasis on local, sustainable ingredients and the producers and stories behind them.
With an eye for design, culinary daring and a clear adventurous streak, Clayoquot Wilderness Lodge shows just how wild luxury can get…Lodestars Anthology Canada
I decided that the true luxury of this high-end summer camp is not its control over nature, but the lengths to which it goes to poetically frame it.Zander Abranowicz Travel + Leisure
This was a life that could spoil you for proper camping forever and make it hard to return to whatever world you have escaped.Stanley Stewart Financial times
Clayoquot Wilderness Resort is something of an urban legend, with locals and tourists alike having heard or read about this highly acclaimed safari-style outpost only accessible by boat, helicopter or seaplane. The exclusivity and inaccessibility is certainly appealing, not to mention being off-grid in the very truest sense and camping out in the wild with the comfort of 5-star facilities and service.Jack Howard Vanity Fair