COPPER BEECH HOUSE HAIDA GWAII
Looking for unique accommodations in Haida Gwaii?
Come and stay in a heritage house on Delkatla Inlet in Haida Gwaii, owned and managed by the writer, Susan Musgrave.
Copper Beech House is open all year round for guests to experience a rustic-elegant, curated slice of Haida Gwaii.
Yes! Breakfast is Served
What Guests are Saying…
Breakfast During High Season
During the high season, May 1-October 1, give or take, yes, we serve breakfast. (People keep asking!) I hesitated to advertise this lest so many people book I wouldn’t have room for those who didn’t book soon enough. It’s a Haida Gwaii thing: Budget, at the airport, isn’t listed on the Budget Rent-a-Car website because “if we were listed, we would rent all our cars and then we wouldn’t have any to rent.”
Sunnie, Our Host and Chef Extraordinaire
Sunnie is our host, and breakfast chef extraordinaire. (Sunnie mornings and good coffee vibes. Sunnie outlook. Sunnie skies.)
You never know what she is going to come up with, but it always a delight to the eyes, nose and taste buds. (Did I miss anything?) I am pretty sure you can hear the apricots moan as they are steeped in chamomile, turmeric and honey. And the sound of prunes going ooh-la-la in their bath of cinnamon and Bengal spice.
Touch? Well, that’s what spoons are for. Silver spoons. The kind you were born with in your mouth. If you were not lucky enough to have been born with one in your mouth, carpe diem! Copper Beech House will help you on your breakfast journey to being reborn!
Locally Sourced Ingredients
All are ingredients, or as many as possible, are locally sourced. We pick our own rose petals, spruce tips, fireweed, dandelion flowers, elderflowers, huckleberries, salmon berries, blackberries, wild strawberries, sea asparagus, chanterelles — the list goes on.
Some of our offerings:
Stewed Apples with Rose-scented Geranium. Tunisian orange cake. Elderflower syrup. Creamy Chia Chocolate Pudding with Crystallized and Dried Nootka Rose Petals and Edible Gold Flake. Irish Tea Brack. Carageen Moss Pudding. Lemon Yoghurt Slice with Dandelion Flower Syrup Glaze. Blueberry Miso Crumb Cake. Yoghurt and Elderflower Cream with Poached Rhubarb. Pickled Sea Asparagus. Crab. Cloudberries. Chanterelles. Smoked Salmon (when in season).
Breakfast is served between 9 a.m. and 11 a.m.
Low Season
When comes the low season, October 1-April 30, when I unchain Sunnie from the kitchen sink and she takes a hugely-deserved break. Our Off-the-Continental Breakfast is self-served: locally sourced coffee (i.e. purchased at the Co-Op); a selection of teas black, green, and herbal; juice; homemade granola and yoghurt; freshly baked sourdough bread (rye or multi-grain). Homemade jams may include cloudberry, strawberry, raspberry and/or blackberry lavender, and of course marmalade.