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Wonderful accommodations. We enjoyed our pre-breakfast canoe ride. Thank you!
- Bob, Patty and Stu
Home away from home while in residency; at Royal Roads! Thank you for fostering a calm, quiet retreat for us students. The B&B is...
- Tammy D-P
A gorgeous day and beautiful location for our wedding.
- Mark & Sandra
Colour me impressed ! Lovely suite, hot tub and kayakes a wonderful touch, and the waffles were delicious. Thanks ! 
- Emma & Steven
We very much enjoyed our comfortable accommodations for our short stay.  Roomy, clean and comfy
- Jo, Lauren and Jan
What terrific fun we had at your B&B. Thank you for your recommendations and food. Give Emily and Square Root and Montgomery lots...
- Katherine and Family
Today we are a bit sad as we are leaving this wonderful place. We have experienced so many amazing things during our stay. What a...
We enjoyed our stay. Exploring the lagoon and getting up close & personal with swans, geese, ducks and herons was a memorable part...
- Spencer & Brenley
Thank you so much for the nice room & breakfast. We really enjoyed it & really love Taco - Hope to see you again!
- Elyssa Morley & Henrike Hennig
Dear Ashley and Dieter, Thanks for a wonderful stay at your lovely B&B. We are so glad we came. You have been lovely hosts....
- Nolen and Margarette

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.