bill in the trees

Photo by: Chris Pouget (www.christopherpouget.com)

Forest + Farm to Table Dinners and Classes

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… Like a warm hug from an octopus

We are open  by appointment only to the select events listed below. Drop us a contact (bottom of the page) and we will be happy to answer any questions. We are also available for booking private events (depending on openings!).

Upcoming Summer 2016:

  • Thrill of the Grill Dinner – July 9th – A global spin around the grill using the finest of local products and cutting edge technique
  • Cooking Class – July 16th – All about the Salmon – a class showcasing one of our finest resources, species, preparation, curing and smoking with be covered.
  • Cooking Class – August 13th – Garden to Table Vegetarian – a celebration of the amazing products of the Cowichan Valley in innovative recipes and techniques.
  • Surf and Turf Dinner – August 20th – local seafood (salmon, crab and octopus, etc)  and amazing vegetables (heirloom tomatoes, local garlic, etc).
  • Fall Mushroom Dinners – TBA – This year: Alsace (France),  Northern Italy, and Russia.

We have events planned for each month of the year. We also do many private events – cooking classes, workshops, dinners and catering. Contact us below for more details.

Local accommodation is available through B&B’s

Deerholme Farm has delighted food lovers for the past 10 years. In that time we’ve created original dishes for local food dinners, cooking classes and many regional events. We feature local food from the Cowichan Valley and offer Farm-to-Table cuisine.

Our dishes are created specifically for each event and are based on seasonal products and a global style  of food;  often blending European and Asian techniques. We post new events throughout the year. Click on an event above for more details (as available). Sign up for our newsletter to get updates delivered to your inbox.

We offer:

  • Local Seasonal Food Events (mushrooms, French country cooking, etc)
  • Hands-on Cooking Classes
  • Wild Food Forages in the spring and fall (mushrooms)
  • Offsite Catering for selected events
  • Food and Wine Consulting and Advice
  • Food Writing and Photography

Bill Jones is the owner / chef who has an amazing array of experiences behind him. Bill has cooked in Michelin-starred restaurants in France and England. Locally he is a renowned expert on the foods of the Pacific Northwest. His specialty is wild foods from the forest, fields and oceans. Many people have visited the farm and our goal is to leave them with knowledge, good nourishment and a little happiness.

Bill has assisted many businesses and non-profit initiatives that promote the region and encourage sustainability for the community, ecosystems and our economic well being.

Jones is also the author of 12 books. Bill’s newest book is a continuation of the Deerholme Cookbook series and takes a Pacific Northwest look at the world of vegetables. The book was published in the fall of 2015 by TouchWood Editions (Victoria, BC). In the spring of 2013, Bill published  The Deerholme Mushroom Book (TouchWood Editions). This book is filled with great recipes, tips and information on wild and cultivated mushrooms. In April of 2014, Bill published a companion volume The Deerholme Foraging Book (Touchwood Editions). It focuses on the world of wild foods and wildcrafting with recipes based on mushrooms, plants, sea vegetables and shellfish. His previous book Chefs Salads (Whitecap Books) and The Salmon Book (Whitecap Books) both won world cookbook awards. His book Chefs in the Market – the Granville Island Cookbook and three other books have been shortlisted for the Canadian Food Writing Awards.

Order your signed copy from us.

Deerholme Mushroom CookbookForaging_cvr_900Deerholme Veg cover

Magnetic North Cuisine is Bill’s consulting side. Over the past 19 years, projects have include sustainable business development, community economic development and local food business start-up. We help create and bring products to the market place and have experience in remote locations and with difficult logistics. We also create and manage events including the Cowichan Bay Spot Prawn Festival; helped start Feast of Fields and helped organize and coordinate the 2010 Canadian Chefs Congress at Providence Farm.


Our dinners, in particular, have been profiled in outstanding publications such as Gourmet Magazine, Saveur, Harrowsmith, Travel & Leisure and featured in many other prominent media outlets.


Media Highlights:

“Chef, cookbook author (this year’s Deerholme Vegetable Cookbook being the most recent of his 12 titles), and longtime Vancouver magazine Restaurant Awards judge Bill Jones was a pioneer when he opened the agrarian mecca that is Deerholme Farm over a decade ago. Now, he’s a local legend. If one of his famous themed farm-to-table dinners is on, drop everything and go—it’s likely to be the best meal in the province that night. Local food with foraged wild fare and global technique make for revelatory plates like Chanterelle and prawn toast with hazelnut sate sauce.” Vancouver Magazine

“… 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

Bill’s recipe for planked salmon from the Gourmet article (via epicurious)

” There’s no doubt that this is one of the best entries 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


Please explore the site and get back to us with any questions. Sign up for the newsletter for updates and go to our Facebook fan page to send us some love!

  • Events are on selected Saturdays through the year.

  • We are open by appointment only

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