The Wickaninnish Cookbook

Since the Wickaninnish Inn first opened in 1996, it has been regarded for its rustic elegance, warm hospitality, and incredible west coast cuisine. Set in an unforgettable location perched just above Chesterman Beach, "the Wick", as it is affectionately known, has stood between the Pacific Ocean and the rainforests of Vancouver Island for over twenty years.

This cookbook celebrates the innovative dishes, (and the stories behind them), that have made the hotel's The Pointe restaurant an award-winning dining experience, and paints a vivid picture of spectacular natural surroundings, west coast life, and scenic sea-to-table dining. Memorable recipes at the Wick as well as signature recipes from former and current chefs--Warren Barr, Rod Butters, Matthias Conradi, Mark Filatow, Justin Laboissiere, Duncan Ly, Andrew Springett, and Matt Wilson--combine cutting edge techniques with fresh, seasonal ingredients, into a distinctly contemporary, west coast culinary style. Inside, you'll find sophisticated, yet accessible recipes made with delicious local, seasonal, and sustainable food including Sablefish, Clam, Potato and Bacon Chowder, West Coast Waldorf Salad, Pan-Seared Halibut with Avocado Risotto, Elk with Forest Flavours, and Strawberry and Elderflower Sorbet.

Perfect for fans of the Wickaninnish Inn and Tofino, this cookbook offers readers a chance to explore life on nature's edge and discover exceptional dishes from one of the most prestigious kitchens in Canada.

The hardcover book is available now

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