OUR FOOD

PHILOSOPHY  

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
Head Chef 
Island Lake Lodge 

Our Local Partners

Black Lodge Mushrooms - Fernie, B.C. 
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Elk River Apiaries - Fernie, B.C. 
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3 Crows Farm - Cranbrook, B.C.
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Corner Veggies - Jaffray, B.C.
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Marar Orchard Farms - Creston, B.C.
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Thistle Farm - Creston, B.C.
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Kootenay Fish Project - Fernie, B.C. 
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Take 5 Ranch - Bull River, B.C. 
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Cutter Ranch - Fort Steele, B.C. 
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Fernie Brewing Co. - Fernie, B.C. 
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Sutcliffe Farms - Creston, B.C. 
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Root and Vine Acres - Wynndel, B.C. 
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J2 Ranch - Canal Flats, B.C. 
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Wloka Farms - Creston, B.C. 
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Le Bon Pain - Fernie, B.C. 
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Muisca Coffee - Fernie, B.C. 
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Spruce Spring Streams Farm - Fernie, B.C. 
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The Spice Guru - Cranbrook, B.C. 
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Brant Lake Wagyu - High River, A.B. 
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Broxburn Farms - Lethbridge, A.B. 
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Reserve a table

Call 250-423-3700 to book