Great Beginnings

Inns Magazine - Luxury, November 28th, 2007

Picture an intimate wedding ceremony overlooking the ocean. A reception with flawless personal and gourmet services. A honeymoon retreat with a spa, heated pool and hot tub, elegant candlelit dinners and sunset cruises, paddleboat and scuba diving adventures.

Favourite Boutique Hotels in Canada

Air Canada EnRoute, October 8th, 2007

Views to Remember: At Brentwood Bay Lodge & Spa the lovely scent of aroma gardens mingles with the sounds of chiming sails; across the bay, Malahat Mountain captures the sunset.

What is a 'boutique hotel'? We define it as niche accommodation for the discerning traveller, with a hip ambience, personal service and sophisticated design... It offers a leisurely travel experience - even when doing business - in an intimate setting.

Canada's Top 100 Wine-Savvy Restaurants

Wine Access, September 25th, 2007

A perfect showcase for regional cuisine and wines with a Vancouver Island emphasis.

Boutique Spas - Essence of Life Spa

Western Canadian Resorts, March 1st, 2007

"Taking cues from it’s locale, the spa incorporates locally grown and harvested grapes into their signature Vinotherapy treatments. "
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West Coast approach - 'bit of novelty'

Victoria Times Colonist, March 12th, 2006

"Vancouver Island has become a hot destination spot for gastro-tourists looking to sample local fare. "
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Bliss at Brentwood Bay

Oregonian, March 6th, 2006

...Our two-day stay was over too quickly, but our sense of being pampered and refreshed would linger for weeks.
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A Coastal Getaway

Calgary Herald, February 8th, 2006

You're craving a change of scenery, balmier temperatures, greener landscapes and a little humidity if only for a few days. And a B.C. oceanside resort getaway sounds pretty appealing right about now...
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There's More to Vancouver Island than Victoria

Mercer Island News, November 25th, 2005

But don't think you've experienced the best Vancouver Island has to offer if you only hunker down around the Inner Harbour. The culinary scene that is driving the "fresh and organic local" food revolution across North America is centered in three white-hot food producing regions, all within an hour of Victoria.

Hot Tables: 6th Annual Guide to New Restaurants

Conde Naste, September 29th, 2005

When a kitchen insists on using homegrown ingredients on every plate, the results can be limited. Not so at the Arbutus Grille... This part of the world is fertile ground for all manner of flavours, which are effectively teased out in Dungeness crab roulade, Cowichan duckling, and sockeye salmon grilled over hot coals of the arbutus tree, the eponymous, and rare, specimen that populates the Lodge grounds. The real surprise is that the wines - many from British Columbia - stand up to the regional flavors...the "petulance" of the island's own Kerner or the Okanagan Gewurtraminer's finish 'like fresh rain on hot stones'.

Where To Go Next - Vancouver Island

Food & Wine, September 25th, 2005

Top Table Arbutus Grille...smoky Cowichan Valley duck, succulent grilled leg of wild caribou with a tart blueberry glaze, and other dishes built on ingredients from the surrounding farms and coast.