Clayoquot Wilderness Lodge Review: We Hiked and Spotted Orcas at This Remote Lodge in the Canadian Wilderness
"Set on 600 acres where Bedwell Sound meets the Pacific, this seasonal, all-inclusive tented resort specializes in off-the-grid wilderness experiences — from a heli-hiking and glacial-plunge "Sip to Sky" excursion that lifts guests some 4,200 feet above sea level into the snow-capped Upper Ursus Valley bordering Strathcona Provincial Park, to boat trips and horseback riding. The writer's heli outing described a delicate helicopter landing and a Mount Ursus scene of "a short slope blanketed with pink wildflowers, leading to a small, rocky plateau and an emerald glacial pool," followed by a guide's prompt, "Do you want to swim?" (our guide, Jaime Wing Ho, shepherded the family safely over mossy, snow-dusted rock). Accommodation is intimate and deliberately rustic-luxe: just 25 white canvas tents spread across two clusters (the "Sunny Side" and the Outpost), with a 592-square-foot Waterfront Ensuite Tent featuring cedar plank floors, a low king bed, a cast-iron heated stove, an outdoor cedar-planked shower, heated floors, plush towels and robes, morning coffee delivered in a thermos outside your zip-up canvas door, and no TVs or air conditioning (internet is available in cabins but there is no public Wi-Fi). The Cookhouse is an open-kitchen wood-beamed restaurant anchored by an indoor-outdoor fireplace under executive chef Ben Godin, who joined in 2024 after stints at Noma and wd~50 and who ensures produce and proteins are sourced from Vancouver Island farms and, when possible, the on-site chef's garden. "The philosophy for the culinary program at Clayoquot is consideration and celebration," Godin told Travel + Leisure. "Consideration is about being mindful of sourcing ingredients as locally as possible, in season, and from farmers who utilize sustainable growing and harvesting practices. Celebration is fun, creating delicious dishes highlighting star ingredients from across British Colombia and providing that excitement factor through daily menus." Menus range from a buffet-style breakfast of house-baked scones and breads and cooked-to-order eggs to a one-sheet lunch menu (fish and chips, kale caesar, Bedwell burger) and multi-course dinners with offerings such as grass-fed Wagyu steak with potato pavé, charred shallot and port jus; wild-caught lingcod with courgettes, summer vegetables and tartar beurre blanc; and pasture-raised pork belly with cherries, chicory and hazelnut butter. Regional pours are included with dinner — favorites noted were a Nichol Vineyard Old Vines 2020 syrah, an Unsworth 2022 pinot noir, and a Phantom Creek Estates riesling — and most activities are part of the all-inclusive rate (bespoke helicopter experiences and spa treatments are extras). Days can be full and family-friendly: guided hikes led by guides such as Becca Walsh, marine safaris like the "Sights of the Sound" with captains Isaac Shaw and Derek Kyostia (during which the party encountered a solitary male orca, Rainy, described as approximately 45 years old and 27 feet long, breaching spectacularly), horseback lessons, mountain biking, canyoning, and a small spa with three treatment rooms and two barrel-shaped hot tubs overlooking the Bedwell River. Practical notes include recommendations for tents 1–12 and 17–20 for easier access via the wooden boardwalk, ADA-accessible Cookhouse and Ivanhoe Lounge (individual accommodation requests are handled case-by-case), and a new solar-and-battery-powered system unveiled in 2024 that reduces diesel reliance; the property is part of the Baillie Lodges group and participates in Virtuoso and Internova select programs." - Jacqui Gifford Jacqui Gifford As the editor-in-chief of Travel + Leisure, Jacqui Gifford is always on the next plane. She constantly scouts for new hotels, shops, and restaurants to give readers the latest news and trends, and frequently appears as an expert guest on television networks, including NBC, CBS, ABC, CNBC, and MSNBC. Travel + Leisure Editorial Guidelines
