The GOODS from Black Rock
Ucluelet, BC | The Kitchen Team at Black Rock Oceanfront Resort, in Ucluelet, is currently seeking an Assistant Pastry Chef. Qualified candidates should have 1-2 years experience in a fine dining atmosphere, and be capable of running the pastry station on the Pastry Chef’s days off with minimal supervision. They should also be driven, organized and detail oriented. The position is available immediately and is full time year round, with benefits to follow after 3 months. If you are interested please call Executive Chef Louise Pickles or Pastry Chef Zoe Jordan at 250-726-4810, or email your resume to email@example.com. Come experience life on the rugged West Coast! Read more
We’ve invited Ucluelet’s stunning Black Rock Oceanfront Resort to join our curated GOODS section as a recommended boutique retreat. They’re now proud members of Scout, and as such we will be posting their news in addition to hosting a page for them on our awesome list of independent goodnesses. We’d like to take this chance to thank them for their support of Scout, and for making BC a much more comfortable place to live.
Watch restaurateur Sean Heather discuss the imminent opening of Fetch, his brick and mortar hot dog stand on the main floor of the historic BC Electric Building at Carrall and Hastings.
Tofino’s little sister Ucluelet has just seen the arrival of the Black Rock Oceanfront Resort. Only a few days old, the hotel offers 71 rooms in the main lodge and another 61 Beach Suites ($135 a night and up). In other words, it’s a major development that will likely rival the very best properties on Vancouver Island, going toe-to-toe with such Tofino properties as The Wickaninnish and the Long Beach Lodge (two of my favourite retreats).
I’ll be going to check it out as soon as I can, knowing that the trick up their sleeve is one Andrew Springett, the talented chef who once toiled at La Belle Auberge and Diva at the Met before he moved to Tofino to run the kitchen (to great critical acclaim) at The Wick from 2003 to 2007. It looks like they’re taking the food and beverage program mighty seriously, too.
From the website:
Enjoy an artisan inspired culinary experience at Fetch, our 90-seat oceanfront restaurant. Dine on our patio overlooking the active surge channel and Wild Pacific Trail or stay indoors; every seat has a spectacular view of the surrounding rocky headlands. Open for breakfast, lunch and dinner, all menus have local themes and are carefully crafted to perfection by our professional culinary team, lead by Executive Chef Andrew Springett. Fetch is an oceanography term referring to the distance a constant wind blows across a body of water for the generation of waves. The longer the fetch length or distance, the higher energy the waves.
Cozy up to the fireplace with house inspired cocktails and beverages in our 50 seat Float Lounge, with floor to ceiling windows overlooking the open ocean. Watch waves continually crash on the rocky shoreline from the comfort of your seat under the remarkable wave inspired bar- no wetsuit required. Enjoy items from our custom designed menu specially created for sharing with friends over warm conversation. Surrounded by nature and West Coast beauty, you’ll find a welcoming, contemporary atmosphere awaits you at Float.
The signature feature of Black Rock Resort is the dramatic Wine Cellar looking inside the active surge channel with exploding waves and surrounding coastal features. The Wine Cellar showcases a variety of Pacific Coast region wines, and is the ideal location for a meeting, small reception or event under 60 people. Wine tastings & pairings, chef’s table and custom private dinners, just to name a few, will be available in this impressive location.
Andrew Morrison is a west coast boy who studied history and classics at the Universities of Cape Town and Toronto after an adolescence spent riding skateboards and working in restaurants. He is the editor of Scout Magazine, the weekly food and restaurant columnist for the Westender newspaper, a contributor to Vancouver and Western Living magazines, and a proud board member of the Chef’s Table Society of BC. He lives and works by the beach in Vancouver.