Where we go, and what we do there.
Lodge-based expeditions in the South Chilcotin, running three to five days for groups of four to eighteen. Each one pairs a specialist guide with a chef, a sommelier, or both. Accommodation, meals, wine service, guiding and gear are included. The itineraries are examples, not schedules.
Seasons run May to October in the Chilcotin, and January to March on the ice.
The trip where the table comes first.
Duration
Guests
Seasons
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Booked whole, for one group.
Every expedition is a private booking. You are not sharing the lodge, the lakes or the guides with anyone else, which is why group sizes are what they are and why the dates go quickly.
That makes these trips work for companies, milestone birthdays, anniversaries and groups who have been talking about doing something properly for years. The large chalets at Tyax take eighteen. We have run trips where half the group fished and half of them cooked, walked and sat by the water. Both halves come back.
Or none of the above.
Every location, activity and meal can be built around your group from scratch, and trips can combine more than one location. Tell us who is coming and how you want to move through the day; we build the rest.
Typical length
Custom programmes typically run three to five days, and can combine more than one location.
The food programme
Not an add-on: multi-course field dining, open-fire cooking, kitchen instruction you can actually use, and a travelling cellar assembled for your group.
What's included
Accommodation, meals, wine service, guiding and gear. Enquire for pricing.
Tell us about your group and the dates you have in mind. We come back with a proposal, usually within 48 hours.
