Stone Soup Inn is a Farm and Restaurant, an interesting and surprisingly uncommon combination.  There is also a two room bed and breakfast .  The Inn’s small working farm has pigs, sheep and various poultry, vegetables, herbs and flowers, satisfying some of the kitchen’s needs.  The culinary mandate is local and with very few exceptions features seasonal, sustainable and wild foods. The wine list is exclusively Vancouver Island wines.  Chief proprietor Brock Windsor is a graduate of Stratford Chef’s School, has worked from apprentice to chef at The Sooke Harbour House, and was chef at The Bearfoot Bisrto, The Brentwood Bay Lodge and James Island.  Brock’s style of food is minimalist and he believes that in almost every case the highlighting of ingredients quality and pedigree is best approached with reservation as opposed to manipulation. “The Cowichan Valley is clearly one of if not the best place in Canada to cook: with a long and warm growing season, mild winters, amazing local farms and cheese-makers, immediate access to the ocean and incredible wild ingredients like mushrooms, berries and other edible plants.”

Brock Windsor

6755 Cowichan Lake Rd., Cowichan Valley

250.749.3848

Thursday to Saturday 5pm - 10pm

Take a peek inside the Stone Soup Inn as Brock and his staff prepare for another evening of fine dining.