About Deerholme Farm
Deerholme Farm has been delighting food lovers for the past 6 years. In that time we’ve created original dishes for local food dinners, cooking classes and many regional events. We specialize in Farm to Table cooking with many of our products sourced from our own gardens, steps away from the dining room.
Our dinners are unique. We pick a theme and create a multi-course tasting menu based on local products and global cooking styles. Each one is different and changes from season to season, year to year. Our clients come from near and far to experience our truly local style of cooking. We always weave a lot of foraged wild food into the mix — it makes for an ultimate local dining experience.
Our cooking classes also follow their own road. We tend to favour small, hands-on classes that immerse the student into the topic. Occasionally the farm hosts larger groups in a demonstration or forage class. We source great ingredients and spare no expense in our search. Mushrooms are foraged from local sources, crab is plucked from the local waters, meat is humanly pasture raised by our neighbors, vegetables come from our garden or the local market. Our students leave happy, well fed and re-energized.
In the spring and fall we offer wild food forages. The spring is all about wild greens and sea vegetables with a good dose of morel mushrooms thrown in the mix. The fall is the time for wild mushrooms to shine and our forages have attracted praise and participants from all over.
Bill Jones is a chef and author based on Deerholme Farm in the Cowichan Valley. He is a French-trained chef, author of 9 cookbooks, winner of 2 world cookbook awards and busy journalist, food consultant and community builder.
Bill and wife Lynn, garden year round on the property which they style as an edible landscape. Bill is an acknowledged local expert on wild foods and foraging with a passion for wild mushrooms and a keen respect of local first nations ethnobotany and culture. Hel has taught at many prestigious venues including locally at The Herb Farm (Seattle, Wash.), Hollyhock Retreat (Corrtes Island, BC) and Foxglove Farm (Salt Spring, BC).
Jones is also a passionate supporter of local food communities, a founding member of FarmFolk/CityFolk, SlowFood Vancouver Island and a key organizer of the 2nd Annual Canadian Chefs Congress, held on Providence Farm, Duncan, BC, September 10–12, 2010. His consulting company Magnetic North Cuisine, is active in all areas of local food production, marketing and development. He has worked with hotels, restaurants, bakeries, seafood stores, grocery stores and regional farm-based businesses. Key past clients have included, Granville Island Public Market, King Pacific Lodge, Seafood BC, The Wine Islands Vintners Association and VanDusen Public Gardens. His work has appeared in the New York Times, Canadian Living, The Vancouver Sun, The Georgia Straight, Eat Magazine, Vancouver Magazine and many other prominent publications.
Reviews & Accolades
Our farm dinners have been profiled in Gourmet Magazine, Saveur, Harrowsmith, Travel and Leisure and many other media outlets.
“… Jones is passionate about the island and seems to know his environment’s every plant, history and anecdote. His enthusiasm and erudition are obvious in the cooking at Deerholme Farm. A recent meal, for example was an interpretation of a potlatch, the traditional feast of the indigenous peoples. … Full of flavours, it was a surprising meal, but then, this area is full of surprises.” Gourmet Magazine
” There’s no doubt that this is one of the best entrees into the burgeoning Cowichan Valley food community – a chance to taste the finest local food in the land, along with some fascinating company. It’s a magical little place – and it’s not just the mushrooms.” The Globe and Mail
“… if Bill Jones is hosting one of his monthly themed dinners, book ahead at Deerholme Farm. Jones, a supremely talented chef, is also a passionate forager, and wild mushrooms are often the highlight of his tasting menus, served in his cozy farmhouse. Working with a single sous-chef, Jones puts a French and Asian spin on farm-to-table cooking: a recent meal included a Chinese-style duck with hoisin sauce made from Deerholme’s own squash, and a hen-and-egg dumpling soup infused with fresh ginseng and wasabi from the garden.” Travel and Leisure