Our culinary program is rooted in local, sustainable, and impeccable Ingredients. The dishes are a result of reflection and study. Courses are carefully timed. Taking the very best ingredients treating them with respect and preparing them with care.
We endeavor to source the finest ingredients procured through local farms, regional producers, and our Pacific coastline. The partnerships we have built with local farmers and producers is paramount to our culture and overall philosophy.
In our kitchen, every voice is important. We foster an environment that promotes creativity, originality, and a high level of execution. This allows us to collectively craft dishes that are prepared with passion, pride & personality.
Ryan Cain
Executive Chef
Island Lake Lodge
Local &Sustainable
Our connection to the landscape is a large part of our food philosophy. It means incorporating nature’s more unusual items into dishes: Our chef team scour the forest for fiddlehead ferns, or pick plants from around the lodge, such as stinging nettles for soups, for example—the young leaves and smaller leaves are edible, and there are like “spinach on steroids.” The chefs also buy ingredients grown or raised locally, in Fernie and the surrounding Elk Valley, including honey from Elk River Apiaries, beef from the Bolter Farm and pork from Cutter Ranch, elk for the house-made elk chorizo and the greens tossed into the popular market salad.
Our Wine Library
Our dishes are brilliantly matched with an extensive & eclectic wine list. Collecting great wines from California, our neighbouring Okanagan, and Europe, our cellar is a proud representation of the quality we offer our guests. Explore a new vineyard’s best or a tried-and-true classic from the new or old world.