2024 Season Summary

The 36^th season of The West Coast Fishing Club is now in the books, and it was a vintage year to say the least. On the water, guests saw consistent fishing for salmon and halibut from start to finish, including some periods that were the stuff of salt water anglers’ dreams.

Long regarded as the most remote and abundant waters on the BC coast, the Haida Gwaii fishery was further enhanced in 2024 by early-season restrictions on commercial fishing, coupled with the complete closure of the herring fishery, which relieved pressure on primary feed stocks. In addition to the prized chinook salmon, big runs of feisty coho began to show up in late June and remained strong throughout the summer at both The Clubhouse and The Outpost.

And while our guides and dock staff had a busy year with so much action on the water, the lodge staff also completed over 110 consecutive days without missing a beat. We are pleased to note that both lodges were sold out for the entire season, with full credit going to all staff members, including the head office team, for accommodating the needs and special requests from near 2000 guests.

‍Chef Blaine Robinson and his all-star kitchen crew returned to The Clubhouse for a third consecutive season, maintaining the high standard of excellence for which The West Coast Fishing Club's culinary program is well known. Chef Adam Pegg from La Querecia paid a visit the lodge in mid-June to kickstart The Clubhouse's new pasta program.

Down at Port Louis, Chef Derek Bothwell held forth in his first season at The Outpost. Supported by a dedicated team of professionals, Chef Derek brought almost 20 years of culinary expertise for discerning diners who had come to experience one of the most remote salmon fishing regions in the world.

Another highlight of 2024 was the ambitious undertaking of four special event trips to The Clubhouse that further raised the bar for those with an appreciation of fine cuisine.

The always-popular Beef, Barbeque, & Bourbon extravaganza kicked off the season and once again featured Chef Danny McCallum of legendary Toronto beef emporium and top 100 Steak Houses in the world, Jacobs & Co, along with world renowned Texan pitmaster, Matt Pittman of Meat Church fame, and locally distilled spirts provided by Tyler and Tony Dyck of Okanagan Spirits.

The 18^th annual David Hawksworth & Friends Culinary Adventure was held mid-July, featuring Chef David himself along with Chef Sylvain Assie of Hawksworth Restaurant. Special guest chefs included well-known Canadian culinary figures Chef Jonathan Gushue and Chef Dino Renaerts, as well as international sommelier Mark Davidson.

A bit of Canadian restaurant history was made in the latter part of the season. It took the form of two new events that welcomed some of the country’s most celebrated chefs, thanks to a unique partnership with Canada's Best100, the annual guide to the country’s top 100 restaurants.

First up were chefs and staff from Restaurant Pearl Morissette, famed for French inspired cooking in Southern Ontario’s Niagara Region. RPM and Chef Daniel Hadida were recently awarded a coveted Michelin Star in addition to the Michelin Green Star that recognizes sustainability in their gastronomy practices! Chef Hadida and his team treated 42 food-loving guests to a night of culinary splendor, replicating the RPM experience in Haida Gwaii.

The final trip of the season saw Chef Steve Molnar and his team arrive to re-create the food and atmosphere of Toronto’s Quetzal, Canada’s only Mexican restaurant with a Michelin Star. In addition to the Quetzal experience, Chef Molnar and our own Chef Blaine Robinson orchestrated a delectable collaboration for guests to enjoy.

The final tip of the hat goes to you, our guests, who came from every part of the continent and points far beyond to take in the marine wilderness and trademark service and comforts. We sincerely thankyou for choosing The West Coast Fishing Club, and we hope we succeeded in enabling you to make lasting memories with friends, colleagues and family members.

For our many friends who were unable to join us this year, we look forward to seeing you again when the wild Pacific salmon return to Haida Gwaii.

In the meantime, please stay safe and well, and remember to always keep a tight line!