1-800-730-4790

A beautiful enviroment and a wonderful new beginning. Thank you for adding to our memory bank. We will be back.
- Debra & Bruce
Last minute save when plans for our 15th anniversary fell through. Beautiful spot, comfortable room, friendly host. Thanks so much! 
- Mike & Lillian
We are a little family from Saudi Arabia and we came here to have some quality time with our mom, we enjoyed every little detail about...
- Ibrahim & Eithar & Amal
Thanks so much for the hospitality! Loved the My Chosen Cafe and Point-no-Point for food recommendations. The trip to Port Renfrew's...
- Tom & AJ and Theresa Lacey
Thanks for a lovely, laid-back weekend. The sun came out to celebrate with us on our grand-daughter's first birthday. Thanks to Debbie...
- Doug and Jan
What a beautiful, peaceful setting. You both have created a unique experience for travelers. We will definitely be back and spread the...
- Janus & Wayne
This place is really pretty.  The deck is very comfy and so are the the beds. I have really enjoyed my stay. - Felisa I love this...
- Pierson Family
It was amazing for staying here. Fantastic view and boating experience we never had before. I'll definitely introduce my friends to...
- Michelle and Tommy
The staff are just amazing !! They make your stay "very accomodating" 
- Parv & Lizah
I chose Birds of a Feather mostly on its location as I was booked to take an art class (Fri - Sun) at Coast Collective, blocks away...
- Nikki Bryce

Blueberry Marmalade

BOOK DIRECT - Best Price

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.