Our Sustainability Journey - Seafood at The Pointe Restaurant

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Shawna Gardham
By Shawna Gardham, Public & Media Relations Manager
Newsletters, Sustainability Journey12 June 2024


The Wickaninnish Inn’s commitment to sustainability runs deep through our roots. At The Pointe Restaurant, which sits atop a rocky outcrop surrounded by the rolling waves of the Pacific Ocean, sustainability is at the heart of our culinary philosophy, guided by our Executive Chef, Clayton Fontaine. Deeply rooted in responsible seafood practices, our culinary team ensures that every dish we serve honours both the palate and the planet. Chef Clayton’s commitment to sustainable seafood means choosing species that are abundant and harvested by those who value environmental stewardship, and his vision brings local and seasonal ingredients together that best represent the abundance found right here on the west coast of Vancouver Island.

Cultivating strong relationships with local suppliers who share our values is paramount, and working closely with local fishermen and sustainable fisheries helps ensure that every seafood item on our menu is traceable back to its source. We are proud to partner with NAAS Foods and The Tofino Ucluelet Culinary Guild, which are staples in our community that support local farmers and producers and enable us to offer fresh, seasonal ingredients while minimising the environmental impact of transportation. With the launch of our new sustainability pages, we are thrilled to share more stories of local partnerships, like the ones with NAAS and TUCG, that altogether represent the wonderful ways our local communities work together to share the most sustainable offerings with our visitors and guests.

Chilled Spot Prawn - Table D'Hôte Menu by Caitlin Ronda
Chilled Spot Prawn by Caitlin Ronda
Plating Halibut for WOD by Caitlin
Plating Halibut by Caitlin Ronda

After celebrating World Oceans Day on June 8th, we are as mindful as ever about climate change altering marine ecosystems and strive in every way we can to centre sustainable choices in all of the dishes we create. For instance, the Pacific Halibut you will find in our kitchen is a testament to meticulous management and traceability. With a small quota and a season extending through late spring and summer, we ensure that our halibut is sourced as sustainably as possible. Caught on day boats, each one can be traced back to its boat and location of origin, providing transparency while supporting local fishing communities. This method ensures the freshest catch while maintaining the ecological balance of our waters. Our table d’hôte and seasonal tasting menus also often incorporate seaweed. Harvested and farmed locally, seaweed is abundant along our breathtaking coastlines and naturally regenerative, enhancing both the flavour and nutrition of our dishes while promoting sustainable aquaculture.

While watching the spindrift of the rolling waves as they crash on the rocks just outside the Pointe Restaurant, we hope you will share in the sense of awe we feel every moment when we look out at this breathtaking place. Please join us in experiencing and sharing this philosophy while savouring our thoughtfully prepared dishes crafted with care and reverence for the sea’s abundance.

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