Local Culinary Vendors

The culinary philosophy at the Wickaninnish Inn pairs seasonality with sustainability and creativity with curiosity. We source seasonal, fresh, and innovative ingredients that highlight our surroundings, working closely with the foragers, fishers, farmers, and makers who bring them into our kitchen.

The relationships run deep, built on shared values of quality and respect for the land and sea that sustain us. Supporting local producers strengthens the community and ensures the ingredients that define West Coast cuisine continue to thrive.

Two hands holding a small bunch of vibrant purple chive blossoms.

We would like to acknowledge and thank our wonderful culinary partners, including:

Tofino Ucluelet Culinary Guild connects Vancouver Island food producers, fishers, and foragers with local businesses. As a founding member, The Pointe Restaurant relies on this non-profit organization to source seasonal ingredients that reflect the region’s bounty and the dedication of those who cultivate, catch and gather it.

NAAS Foods is an Indigenous-led seafood supplier whose commitment to sustainability and freshness aligns with our approach. Seafood arrives in eco-friendly totes, often within hours of being caught. Their hand-harvested kelp from Clayoquot Sound carries the brine of these waters directly to the kitchen, where it becomes part of the cuisine that defines this place.

Two hands holding several gooseneck barnacles, featuring long dark stems and light, textured tips.

Seafood


Meat

Two hands holding a large, spiky purple sea urchin.

Cheese


Produce


Baking

Hands holding a clear glass jar filled with pickled fiddlehead ferns, sealed with a gold-colored lid.

Cider, Spirits & Beer


Wine