Look, we're not gonna pretend a fort built in the 1800s runs itself. Every stone here's got a story, and honestly? We've spent years figuring out how to share 'em without boring folks to tears.
Spring rolls in and suddenly the whole place comes alive. We've got history buffs crawling through every corridor, and I can't blame 'em - there's something about seeing where soldiers actually stood guard back in 1847 that hits different than reading about it.
Our guide Tom? Guy knows stuff that's not in any book. He'll show you the watchtower where they spotted incoming ships, the old armory (yeah, we found actual musket balls during renovation), and this secret passage that honestly still gives me chills.
This one's special - we only do it three nights a week 'cause it takes prep. We light the whole fort with lanterns (no electricity allowed), and you get to experience what it felt like back when this was an actual working fortress. Gets pretty atmospheric.
Summer hits and our Medieval Hall becomes this crazy hub of activity. Chef Rodriguez runs the kitchen, and she's figured out how to make old-school recipes that don't taste like cardboard. Trust me, we tried the authentic 1800s stuff first - nobody wants that.
Every Saturday we go all out. Five courses, musicians playing period instruments (they're actually good), and servers dressed in proper medieval garb. It's theatrical but in a fun way, not cheesy.
Wake up to proper food served in the Officers' Quarters. We're talking fresh-baked bread, local eggs, salmon that came in this morning. Nothing fancy, just done right.
The British knew what they were doing. We serve this in the Officers' Lounge every afternoon - proper tea, sandwiches, pastries from our baker who's maybe too good at his job.
Autumn's when things get cozy. The spa's built into what used to be the old bathhouse (we upgraded everything, don't worry), and there's something about getting a massage in a room with three-foot-thick stone walls that just works.
Winter's perfect for the wine cellar. We found this space during renovations - turns out they stored ammunition here back in the day. Now it's temperature-controlled and holds about 400 bottles from BC and beyond.
Sarah runs our tastings and she's picky as hell about what makes it onto the shelves. You'll try stuff you can't get anywhere else - she's got connections with winemakers across Vancouver Island.
Five wines, proper explanation of each, cheese pairings. Takes about an hour.
Book the whole cellar for your group. Sarah'll customize the selection based on what you're into.
Same wine, different years. For when you wanna get serious about it.
We don't write these ourselves, promise
Most experiences need booking ahead - especially the twilight tours and wine tastings. We can only fit so many people at once, and honestly that's how we like it. Keeps things intimate.
Call us and we'll figure out what works for your schedule. Some folks come just for a weekend, others use us as a base to explore Victoria. Either way works.
Daily 10am, 2pm, 5pm | 90 min | Max 12 guests
Wed, Fri, Sat evenings | 2 hours | Dress warm
Saturdays 7pm | 5 courses | Reservations required
Thu-Sun afternoons | 1 hour | Book 48hrs ahead
Daily 9am-8pm | Walk-ins if available
Daily 2pm-4pm | Officers' Lounge | No booking needed