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Archive for 2010




Looking for the perfect romantic spot for an intimate wedding this summer?
Picture your seaside Ceremony under the shade of a giant alder with the Olympic Mountains as your backdrop, followed by a champagne toast and your photographs in our lush gardens. Then celebrate with a gourmet Four Course Dinner from our world famous kitchen in

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21st annual Restaurant AWARDS Vancouver Magazine, Sooke Harbour House Gold for best restaurant on Vancouver Island, Silver for Resort Dining and Lifetime Achievement Award for Sinclair and Frederique Philip owners.

Sinclair and I were first, I think, very surprised but also immensely honoured to receive the Lifetime Achievement Award from Vancouver Magazine! For me it was, while I never wanted to admit it or even feel it, that I was old, it was confirmed!. I still think the way I did when we started our

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Sinclair and Frederique Philip Receive Lifetime Achievement Award from Vancouver Magazine

Sooke Harbour House Hotel Owners Sinclair and Frederique Philip Receive Lifetime Achievement Award from Vancouver Magazine

Sinclair and Frederique Philip
Sooke Harbour House owners, Sinclair and Frederique Philip, received the Lifetime Achievement Award at Vancouver Magazine’s 21st Annual Restaurant Awards, along with the award for Best Restaurant on Vancouver Island. The awards ceremony took place

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Society of Ethnobiology Lunch Menu, Sunday, May 8

Society of Ethnobiology Lunch
(May 8, 2010)

Wild stinging nettle and oyster soup garnished with sea asparagus, common miner’s lettuce, and flavoured with grand fir oil

Fresh, wild Chinook salmon glazed with birch syrup, served with a wild, trailing blackberry glaze, wild rice, Indian celery and fuki leaf bundles, wild morel mushrooms, grilled nodding onions, and fiddleheads garnished

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Exceptional Eat “Sooke Harbour House Essential Island Experience Gold”

Sooke Harbour House has received  the Readers’ choice Restaurant and Food Award from Eat magazine for 2010 ” exceptional Eat”.
Eat Magazine Award 2010
For the last 31 years it has been our philosophy to only first grow in our gardens and serve local seasonal food.  It is the most natural and simple way of living and

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