Amenities, Activities, & Attractions
- Cooking Classes
- Wine Tasting
- Nature Walks
- Whale Watching
- Wildlife Viewing
- Nature Hikes
- Meeting Room
- Business Services
- Wine Cellar
- Organic Cuisine
- Dining Room
- Vegetarian Cuisine
- Oceanfront Dining
- General Information
- Pet Amenities
- Non-Smoking Property
- Pet Friendly
- In-Room Amenities
- Wet Bar
- Coffee & Tea Facilities In-Room
- Private Balconies
- Individually Designed Rooms
- Private Terraces
- On-Site Amenities
- Spa Services
- Laundry Service
- Art Collection
- Private Whirlpools
- Ecologically Sustainable Practices
- General Information
- 28 Guest Rooms
- Culture & Arts
- Food & Wine
- Honeymoons & Romance
- Beach Front
- (2) Meeting Rooms
- Formal Dining Room
- Wireless Internet
- (2) Complimentary Infrared Saunas
- In Room Spa Services
- Art Gallery
- Wine Cellar
- Pastry Chef
- Bought in 1979 by Frederique& Sinclair Philip
- Expandedin1988 and again in 1998
- The gardens host more than 400 edible plants and flowers
- In 2003 built a 44 car “Green”
- Eco- Friendly Parking lot with grass turf
- We claim over 7million liters of water per year with our Water Reclamation System.
The Sooke Harbour House will be able to offer your guests an experience like no other. We have all of the amenities for your needs, with both privacy and a relaxed atmosphere that is hard to find.
You will feel as if you have been transported to another world. Time slows down here while relaxing by the ocean. Our rooms, guest, meeting and dining will make you feel as if you have stepped into the home of an old friend. They all beckon you to come in, relax, unwind and enjoy!
This is something that Frederique and Sinclair have perfected over their 30 years as owners of the property. The Inn has won various awards from dining to our varied wine cellar.
How it all started!
Sooke Harbour House has been our family project since 1979.
It all happened like a fairy tale. I met Sinclair Philip in Nice in 1967, only a month after he had arrived in France from Canada. He was, at the time, a young student on his first trip abroad to explore Europe and perfect his French. I think his initial idea was to keep traveling, eventually on to Africa. Instead, he stayed 10 years in France, studying political science and international economics. He earned his PhD, and I completed my Masters of Economics.
During those years in France, we lived in a small village at the end of a valley. Although we lived very frugally, we always had large gatherings of friends over for long meals, prepared with local ingredients that we usually gathered from our own large vegetable garden and from nearby farmers. Most of our friends were students and artists.
In 1978, we decided to move to Canada and chose Toronto, then home to Sinclair’s mother, as our first destination. We lived there for a year, Sinclair working as a researcher with the Steelworkers’ Union, and I doing my best to adapt to a completely new culture, learn English, and be a mom-at-home to my first two children, Benjamin then 11 years old, and Jasmine who was one and a half.
Both Sinclair and I dreamt of leaving the big city, and our dream soon became a reality. On a business trip to Vancouver, Sinclair took two days off to tour Vancouver Island and found Sooke Harbour House. Much to our surprise, we became the owners of an Inn!
We imagined running the tranquil little B&B in the holistic manner in which we had lived in France. In our minds, the transition from that very peaceful way of life, to being owners of a small business based on similar values, seemed simple and straightforward. Ignorance is bliss!
I trusted that if we worked hard, offered local, seasonal cuisine and comfortable rooms, artistically decorated, we would be successful. And although it was not simple or straightforward, my trust was not betrayed. We were successful in the sense that we had a home, (we lived in the basement of the Inn for 16 years), food nicely prepared by our chefs, a garden and a place to expand, transform, and mould our lives to match our dreams and aspirations, as we happily raised our four children.
So we have lived and are living our dream. It is based on a solid philosophy of offering our guests the experience of a coastal hotel on the Pacific Ocean, serving local, regional, seasonal cuisine, growing native plants, decorating our rooms with the work of local artist and furnishing them with cabinets, sinks and beds of local craftsmanship
Our Food Philosophy
We serve Local, Organic, Seasonal, and Wild food!
Our focus is always fresh, natural, and very local. Ingredients include: meats, such as organic rabbit and veal…poultry, including organically raised chickens and local duck… seafoods such as Pacific salmon, rockfish, and halibut… shellfish, including oysters, crab, and scallops. You may never have tasted seafoods this fresh – generally served the very day they are caught by local fishers.
We have also created an edible landscape on our grounds of over 200 edible herbs, greens, edible flowers and vegetables. Our garden design focuses on producing healthy, fresh and delicious food and a garden which is both beautiful and functional.
Frederique, Sinclair and their team of chefs utilize the abundant natural resources of the area as a basis for fabulous cuisine and an environment where people can get away and relax.
From a cuisine standpoint, we have made a sometimes difficult, but usually rewarding, commitment to use only the best ingredients from the Southwestern Coast of Vancouver Island.
To this end, through the years, we have developed a network of local organic growers that supply us with their wonderful meats and produce. The sea, of course, yields a rich variety of shellfish, fish and sea vegetables that underscore the seafood emphasis of our daily changing menus. Seasonal foragers reap wild greens and mushrooms from our relatively unspoiled wilderness to grace our plates. Many First Nations traditional foods, from uncommon fish to berries, local mushrooms and edible flowers are also part of our kitchen’s palette.
One of Victoria’s finest seafood restaurants, recently voted “Best Vancouver Island Restaurant” by Vancouver magazine, it’s an experience of pleasantly satisfying surprises. Our menu changes daily to allow us to serve only the freshest local ingredients. All salad greens and herbs are grown in our own kitchen gardens. You will savour the wholesome and beautiful creations of our award-winning chefs. The restaurant at Sooke Harbour House is renowned both locally and internationally, and is remembered with pleasure by visitors from around the world. Please join us soon!