The Culinary Experience

Sunshine Blueberry Muffins and Phyllo Eggs. Ian McCausland photo.
Sunshine Blueberry Muffins and Phyllo Eggs. Ian McCausland photo.

Our founding chefs, Helen Webber and Marie Woolsey of the award-winning Blueberries and Polar Bears cookbook series, have spent more than 40 years developing and perfecting a unique catalogue of recipes.

Today, our culinary team is made up of chefs with a passion for adventure and creativity, both of which are reflected in the meals they craft for guests using these wildly popular recipes.

Your dining experience will include organic, locally sourced, and wildly harvested meats and fish along with fruits and vegetables from our Arctic Organics orchard and gardens. Menus are built around these building blocks which have been the backbone of our culinary tradition since we opened our first lodge more than 25 years ago.

Our culinary tradition is steeped in more than 50 years of tundra-inspired cuisine and we offer a uniquely northern dining experience. Take a seat at one of our communal tables overlooking Hudson Bay and enjoy full-course meals served family style, complemented by select Canadian wines, with a side of personalized service and attention to detail.

With advance notice, we can plan menus to accommodate medically recognized allergies.

Almond Crusted Trout