Spinnakers Gastro Brewpub, Victoria, British Columbia
Island Made. Spinnakers has always believed that the measure of a good pub is in its ability to serve a good meal along with a good pint. Over the last 31 years, they have always supported farm to table eating, and have partnered with over 35 local farmers and producers who supply us with fresh, local foods all year long. They seek ingredients with good stories behind them, and their team brings it all together with a passion that makes Spinnakers an authentic taste of Vancouver Island.
Today that commitment to the products of Southern Vancouver Island, the Gulf Islands and the surrounding waters shines through in everything they do. They have become an icon of local sustainability and as Canada’s first brew pub, they’re still beyond that proverbial leading edge. Publican Paul Hadfield has been known to haul barrels into a Saanich Peninsula field to let wild yeasts take hold so he and his brew master could create a Lambic style beer. They make a lightly hopped, peaty Scotch Ale with overtones of whiskey. This is the brew that formed the basis for Canada’s first all natural malt vinegar, made in a Jerry-rigged contraption behind Spinnakers elegant Victorian Guest House just up Catherine Street. Now Hadfield has an array of vinegars ranging from barley wine to Belgian apple ale. And he’s just acquired a winery licence and hired two winemakers to brew the Spinnakers brand apple ciders with real apples and not the normally-used concentrate from goodness-knows where.
A decade before water became an issue in restaurants, Hadfield drilled a well and was lightly carbonating it to serve throughout the restaurants both in glass bottles and simply, like his beer, on tap.
Spinnakers menus and beers flow with the seasons and what’s nearby. Some years there’ll be blackberry ale, often a raspberry brew fragrant with the juice of organically grown berries from the Saanich peninsula and there’s always cranberry at Christmas.
Chef Ali Ryan, who is part of the Island Chefs Collaborative, echoes the Hadfield values. Her offerings range from Yarrow Lake Duck Breast with Guite’s farm asparagus, ricotta gnudi, garden grown sage brown butter, Spinnakers rose petal gastrique to a Tandoori Chicken Pizza topped with Springcrest farm’s chicken, spicy spring greens, red onion, Tree Island Yogurt drizzle, cilantro, fennel, Pacific pepper cheese, house made tandoori sauce.
Spinnakers est l’un des 250 restaurants à travers tout le Canada qui participent au Journée des terroirs.
Spinnakers Brewpub and Guest Houses
308 Catherine Street
Victoria, B.C. V8W 3S8
T: 250 386 2739