Details

4830 Stelfox Road | Duncan, BC, V9L 6S9
Telephone: 250-748-7450 | Email: [email protected]
Web: www.deerholme.com | Facebook | Twitter

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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’s Story

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