Robin Williams iconically coined, “Spring is nature’s way of saying let’s party,” and the party is without a doubt well and truly alive around the Inn. While April has yet to bring about the sunnier stretches of spring days we long for after a brisk winter, the turning of the seasons has most certainly inspired the wildlife around us.

Wicky and Windy, our two resident eagles, have taken up their summer perch on Frank Island, with a juvenile bald eagle in tow. Interestingly, immature and juvenile bald eagles can often be mistaken for golden eagles with their mottled brown colouring, as the characteristic white and dark brown plumage we associate with bald eagles does not develop until nearly five years of age. As bald eagles mate for life and use the same nest year after year, we greatly enjoy seeing them return as the season transitions.

With the world slowly opening up, we are enjoying a gradual return back to normal and look forward to welcoming more international travellers over the coming months. The Inn is honoured to have received another excellent 4-star rating through the Forbes Travel Guide, an independent global rating system which examines over 2000 of the most esteemed hotels, spas, and restaurants spanning 70 countries. Our team takes immense pride in creating a memorable first-class experience for our guests, and we’re pleased to see this reflected in our Forbes rating.

As the daylight hours grow, so does the pull to explore Tofino on two wheels. I am pleased to share that we have added new undercover bike storage at the Inn, where you will also find sheltered plugs for e-bike recharging. Nearing its completion slated for this spring, a new 25-kilometre multi-use path, named ʔapsčiik t̓ašii (pronounced ups-cheek ta-shee, which translates to “going in the right direction on the path”) by the Yuułuʔiłʔatḥ and Tla-o-qui-aht First Nation, presents a fantastic opportunity to experience the marvels of the Pacific Rim National Reserve by pedal or on foot.

For those enticed by the prospect of new culinary experiences to relish on their next visit, Chef Carmen has revamped our menu for the new Spring season, drawing inspiration from a variety of local products and cuisines. Foraged items and local spring produce can be found sprinkled throughout these freshly curated menu items, a most welcome shift to all that this new Spring season has to offer as it takes its place in favour of the foods we see most often over the winter period.

Kindest regards,

Charles

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