250-858-7308
1-800-730-4790

It was the perfect setseat for us to enjoy Victoria and celebrate our anniversary. We really appreciated all of the extras- the hot...
- John and Erica
Thanks for a lovely stay! Nice to know that we can have a babysitter and escape down the road to a waterfront romantic getaway with a...
- Maggie
Dear both,  Thank for a very nice stay ! We have enjoyed your hospitality, your help, your brekfast, wonderful view, canoe, kayaks and...
- Villads, Viktoria, Simon & Heidi
A year and half has passed since our 1st grandson was born - It was a great celebration too. Thanks for your comfortable accommodation...
- Degaris Family
This was a very restful quiet vacation. We enjoyed the bird life and the lagoon - saw eagles, herons, loons, buffleheads, mallards,...
- John & Maureen
Very welcoming atmosphere and great hospitality!
- Sean and Christy Hendrickson
An amazing exceptional location that encouraged me to get outside and enjoy nature. Thank you for everything 
- Dean
Even though we only stayed one night, it was absolutely lovely. Wish we could have stayed longer. Thank you for your hospitality, It...
- Daryl and Isha
We had a wonderful stay with our pups, great way to destress and relax. Loved the blueberry lemon glaze muffins, they're delicious. 
- Jayce and Taylor
Lovely spot! We will be back for long stay.
- STU + SLAD

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.