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

You have a VERY beautiful place here. We really enjoyed our stay. Thank you for all the good advice about the castle and the...
- Tracy & Tim
Thank you for giving us this amazing space. Your property is so clean and well-kept we enjoyed the cannoes, sitting by the lake and...
- Lydia and Tash
Thank you so much for the amazing breakfast what a wonderful place I / we can't wait to return!
- Kathy
Thank you for the wonderful stay! It was wonderful to celebrate our 2nd anniversary at the same place we married. We are looking...
- Lauren and Peter
We enjoyed our stay. The room was perfect for a family. Thanks for all the suggestions and help making reservations.
- Brenda & David
Even though we only stayed one night, we were so comfortable and refreshed ... we'll stay longer next time. I can't wait for breakfast...
- Lynda & John
Vancouver Island was a wonderful side trip during our UBC family trip for Bryce's graduation! Thanks for a lovely B&B and quiet...
- Marg & Bryce
Great place to relax and hide from Covid-19. Thanks for the memories. 
- Cam and Melanie
Thanks for a lovely stay, the location and Sarah's yummy breakfasts were perfect. 
- The Slaughter Family
Fabulous accommodations and breakfast!! We spent the day at Hatley Castle and would recommend it highly. We walked there and back...
- Cindy, Rick & Simone Brodner

Judys Cheese Coffeecake

BOOK DIRECT - Best Price

8 oz. cream cheese - softened
1/2 cup sugar
1 tbsp. flour
1 egg
1 tsp. vanilla
2 tbsp. sour cream
1 pkg. refrigerated biscuits
2 tbsp. jam
2 tsp. cinnamon sugar

Preheat oven to 350 degrees. Blend first 6 ingredients with mixer until smooth. Place biscuit dough into 10" pie pan--press over bottom & up sides of pan. Spread jam over dough. Pour cheese mixture over jam & dough. Sprinkle with cinnamon sugar. Bake at 350 degrees for 26-27 minutes until filling is set & crust brown. Refrigerate leftovers - if any.