ROOTED AND REFLECTED IN PLACE
Weaving foraged food, curated wines, local spirits, and incredible surroundings into each moment, this retreat is designed for those who want to experience the world through taste. Our sustainably minded and environmentally conscious culinary philosophy is focused on the pristine landscapes of coastal BC. By preserving close roots to local ingredients, we connect our wild setting to the culinary experience. As you find yourself immersed in the surrounding land and sea, our special guests and culinary team will guide you through daily experiences that elevate your connection to place.
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Special Guests
Chef Timothy Charles
Tim Charles is the masterful Executive Chef at Fogo Island Inn on the East coast. Experience Tim’s cooking with our favourite local ingredients.
Bella Wines
Bella specializes in creating masterful bubbles that showcase British Columbia fruit. We’re welcoming co-founders Wendy Rose and Jay Drysdale to this year’s culinary retreat.
Dakini Tidal Wilds
Amanda Swinimer of Dakini Tidal Wilds is our expert underwater forager and has two decades of experience in sustainably and hand harvesting edible seaweed.
Annemarie Koch
Annie is our local plant expert and naturalist. Experience foraged food and search for treasures like oyster mushrooms and huckleberries.
A JOURNEY THROUGH THE SENSES
Throughout this journey, you will experience an interactive and hands-on approach as you discover and learn about the wild pantry at Nimmo Bay’s doorstep. Learn from special guests; expert foragers, some of BC’s top wine and spirit makers, and a guest chef. Get ready to roll up your sleeves and pull on your boots as you head out on foraging and harvesting adventures. There is a full spread of Mother Nature’s bounty found here, in the heart of the Great Bear Rainforest, and we are blessed with an abundance of natural products from our own backyard. Get ready to spark both your curiosity and appetite!
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Food and Beverage Manager Linnéa LeTourneau
Linnéa will be your guide during the retreat. She brings a wide breadth of experience and passion for exceptional culinary experiences. Her professional culinary journey began in Vancouver, where, upon finishing culinary school she worked at Hawksworth Restaurant in its early days. At 22, motivated by the desire to expand her horizons, Linnéa moved to Paris, France, where she diversified her skillset and technical interests, spending much of her time learning Pastry. After two years in Paris, Linnéa was inspired to adopt a more farm-to-table lifestyle and moved to Australia to continue her journey. After a successful and challenging year in Australia, she ventured abroad again, this time to Tokyo, Japan, before returning home to the West Coast in 2019 and starting her work at Nimmo Bay. Linnéa’s food is inspired by a “less is more” ethos in processing methods to celebrate and showcase the beauty of starting with good ingredients – a nod to her interest in sustainable, seasonal ingredients, agriculture, and small-scale farming, as well as foraging and harvesting from the surrounding ocean and forest.
RATES
Inclusive 4-Night Rate, Per Person
Inclusions: Double occupancy in cabins, daily housekeeping, access to full resort amenities, all food and beverage, elevated wine and spirits, facilitated classes and workshops, daily activities.
Exclusions: Tax, transfers to and from Nimmo Bay, massage and body work, gratuity.
Please note that rates are based on double occupancy in our 2 bedroom cabins. We encourage people to book together but if you book as a solo participant, you may be paired with another retreat participant.
