It always feels very good to see the recognition received by some of our past chefs. This time in the Ten New Best Restaurants in Canada in En Route Magazine, we are happy to see the names of Michael Stadtlander for Haisai in Singhampton, Ontario, for me Michael represent the true Artist Chef, then Brock Windsor for his restaurant Stone Soup Inn in the Cowichan Valley, in my heart I have a soft spot for Brock, and Edward Tuson at the Edge in Sooke. In the last thirty years we have been very fortunate to work with great young passionate cooks who became great chefs and kept the philosophy we had from the beginning at the Sooke Harbour House- for some of them with variations after they left us – of local, seasonal cuisine. The essential part of this philosophy is to know where the food comes from, to know the Farmers and Gardeners, to know how the food is grown. Food ethics, passion and hard work combined with a creative mind can only have a very tasty and healthy result.