Soule Creek Lodge - Port Renfrew Vancouver Island, British Columbia

About Your Hosts

Tim and Jon Cash have over 35 years of experience between them in the hospitality industry. Tim graduated from the best cooking school in North America (Culinary Institute of America) in 1989. In Toronto he completed his externship in one of Toronto's finest Hotels, The King Edward, then worked in some of the city’s cutting edge restaurants. After moving to Vancouver Island, he gained extensive experience in fine catering as sous chef at Truffles. Jon attended George Brown College 's Chef Program and continued to develop his craft in some of Toronto ’s elite restaurants including Bistro 990, Mercer St. Grill, Spirals, Ellipsis and Bar Italia. He expanded his culinary styles in New Orleans at Arnauds on Bourbon St. In Victoria Jon worked at Cassis, Camille's, Suze Lounge, and Truffles Catering.

Tim & Jon did a stint as Salmon Cooks and Bear Guards in an Alaskan fly-in glacier lodge in the Taku River Valley. Invited to the 2002 Olympic Winter Games in Salt Lake City, they cooked for athletes and dignitaries alike.

Since opening Soule Creek Lodge in 2001, the brothers continue to expand their services and now welcome more than 2000 guests each year from around the world to enjoy the Island’s beautiful remote west coast.

Dinner at Soule Creek typically consists of three courses, an appetizer/salad, main course, and dessert. Fruits and Vegetables from our garden as well as local seafood are featured on our menu which changes daily. Desserts, including our sorbets and ice creams, are all homemade.

Guests enjoy dining in a casual atmosphere giving them an opportunity to meet one another. Soule Creek is not licensed to sell alcohol but our guests are welcome to supply their own. We recommend buying before arriving as Port Renfrew's general store has a very limited selection. Each evening meal is prepared from scratch daily, requiring that reservations be made before 1:00 p.m. on the day you plan to dine with us. However, we suggest making reservations earlier as we are limited to 16 seats.

The Menu is created daily.

Meals at Soule Creek are only available to our overnight guests.

**Allergy aware - please inform us of any allergy concerns

Here are some examples of meals we've created in the past.

Sample Menu #1

Salad

Soule Creek organic greens, pickled candy cane beets, French goat cheese with quince vinaigrette with toasted filberts.

Main

Halibut topped with chive and buttered Dungeness crab, organic mahogany rices cooked in saffron broth, Our own garden veggies.

Dessert

Homemade white chocolate and raspberry ice-cream with Cassis, Chocolate Mascarpone tort with local black berries and a red currant coulisse.

Sample Menu #2

Appetizer

Smoked sockeye salmon tartlet, dressed mustard greens with julienne snow peas and grape tomatoes.

Main

Soule Creek corn-fed chicken breast with Lizard Lake foraged wild mushroom and brandy demiglaze, Sour Cream and chive mashed new potatoes, Roasted Thumbelina carrots

Dessert

Wild black and blueberry crumble homemade vanilla bean ice cream.

Sample Menu #3

Appetizer

Warmed local chanterelle and goat cheese in phylo with fresh sweet pea ice cream sauce finished with truffle oil

Main

Grilled wild ivory salmon glazed with maple sugar and lemon, thyme and lemon roast potatoes, white and green asparagus

Dessert

Toast your own s'mores. Fire provided on the plate, House made graham wafers and Belgian chocolate served with butter pecan ice cream.

Click on photos to enlarge

Soule Creek Lodge
Port Renfrew BC VOS 1KO
1-866-27-SOULE (277-6853)

soulecreeklodge@telus.net