The Wickaninnish Cookbook

Praise

ONE OF THE MOST ANTICIPATED BOOKS OF 2018: “On the furthest west coast of Vancouver Island, the Wickaninnish Inn in Tofino, B.C., has been a destination for visitors from around the world since its opening in 1996, the Pointe restaurant a pillar of the town’s flourishing culinary scene. Their first cookbook gathers signature recipes from former and current chefs and focuses on regional techniques and seasonal west coast ingredients.” The Globe & Mail
 
“Since 1996, Tofino’s jewel of a hotel, the Wickaninnish Inn, has been wowing visitors with its beautiful setting (between old-growth forest and the Pacific Ocean). Included in the posh, edge-of-the-world experience is the on-site, The Pointe Restaurant. A foodies delight delivers innovative, elegant and, at the same time, perfectly comfortable West Coast cuisine. Oh and the view. Wow. Tip: Get a just-before-sunset reservation. This new cookbook is packed with recipes from current and former chefs.” Calgary Herald & Vancouver Sun

“Full of the kinds of vivid details that transport you back to that wild coastline–and to its flavours.”
The Georgia Straight

“Those looking to take a piece of The Wick back to their own kitchens can consider picking up a copy of The Wickaninnish Cookbook … a collection of delicacies put together by [Warren] Barr, but also by the previous chefs who’ve blessed the plates here over the years.” Montecristo

“The Pointe restaurant at the Wickaninnish Inn was the catalyst [behind the food scene] in Tofino. Back when it opened in 1996, local, seasonal eating was very much the exception rather than the rule. . . . Almost 20 years later, that adherence to local ingredients is no longer a novelty. It’s the default philosophy for almost every dish in Tofino.” CHRIS JOHNS, The Globe and Mail
 
“Tofino’s gourmet focus began 15 years ago with the opening of the smart Pointe restaurant at the Wickaninnish Inn, an elegant Relais & Châteaux hotel where folk feast on local cod with a romesco crumble while overlooking the roaring Pacific Ocean.” ROSIE BIRKETT, Condé Nast Traveler
 
“The Pointe has great views. But the food, from chef Warren Barr, is pretty darn good, too; think creative takes on local produce, including a bounty of seafood including the freshest crab and halibut.” NATHAN LUMP, Editor-in-Chief, Travel + Leisure
 
“The thriving culinary scene [in Tofino] . . . began when a native, Charles McDiarmid, opened the Wickaninnish Inn. . . . The restaurant continues to be at the top of high-end dining destinations in the area.” SHIVANI VORA, The New York Times