250-391-8889
1-800-730-4790

Thank you so much for such a pleasant stay! We had a great time. Thanks for the wonderful breakfasts!! We enjoyed the kayaks &...
- Paul & Deborah Dawson
We stayed here for a week for our honeymoon. The room was amazing! We enjoyed watching the Canucks play at the Cross Roads - very...
- Danielle and Chris Wight
A beautiful, peaceful home on the lake [lagoon]. Thank you for the hospitality. Our first trip to Canada - certainly not our last....
- Roy & Renee
Had an amazing time, We built an amazing relationship, thank you for sharing your beautiful home with me and my amazing soon to be...
- Alexis & Jack
It has been a true pleasure to be the first guests in the newly expanded quarters of Birds of a Feather. Relaxing does not come easily...
- Sandi & Brent
Thank you for providing a comfortable environment for our honeymoon. Nichole and I are not B&B people and this was our first. We...
- Matt and Nichole
We couldn't have asked for a better place to celebrate our small wedding. From the room, to the views, to the birds and warm...
- Jessica and Will
This B&B is a great place for Royal Roads students to stay during residency. The walk in the morning is bright and fresh, and...
- Donna
Wow! What a beautiful and breathtaking view. I will definitely be back, possibly for our honeymoon August 2017. So peaceful and...
- Jen and Tyson
Great B&B ! Come again 
- Latenstein

Blueberry Marmalade

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3cups blueberries, fresh / frozen
3 cups sugar
2 limes
1 lemon
1/4 teaspoon ginger, ground

1. Peel limes & lemon, being careful to take only the colored part of the peel, not the white.
2. Slice the peel into strips.
3. Put the peel into a small saucepan and cover with water. Boil for 15 minutes then drain.
4. Place the berries, sugar, juice of the limes and lemon, boiled peel and the ginger into a large non-reactive saucepan.
5. Cook over medium heat until the mixture reaches the jelling stage (220 F). Ladle into clean sterilized jars.
6. Seal according to manufacturer's instructions.