Pemberton foraging
Over the pass, and into a different forest.
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Duration
Full day, 8 hours
Season
Spring through autumn
Capacity
Up to 6 guests
Meeting point
Pemberton, or pickup from Whistler
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Enquire
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The day
Pemberton sits on the dry side of the pass and the forest changes noticeably — different soils, a different microclimate, a different species mix through the season. Same full-day format as Squamish and Whistler, same fire-cooked lunch, genuinely different ground.
What we look for
Spring — Morels, which the drier valley ground produces well.
Summer into autumn — King boletes, matsutake, and chanterelles where the ground holds moisture.
Often booked the day after a Whistler or Squamish forage by groups who want to see two ecosystems back to back, which is the best way to understand why the species differ.
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01 • What's Included
Everything in.
Knowledge
Identification + safety
Hands-on instruction on edible vs. lookalike species.
Food
Field-cooked lunch
A meal built around the day's foraged ingredients.
Transport
Whistler pickup available
Pickup from Whistler village or meet in Pemberton.
Included — A specialist forager and guide, identification instruction, Whistler pickup, and a fire-cooked field lunch.
Not included — Gratuities. No licence is required.
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02 • How the day comes together
The shape of it.
A guide, not a schedule. Timing flexes to conditions, the group, and what the day actually gives us.
Morning
8:30am start. Three to four hours of guided gathering in the valley.
Midday
Fire-cooked lunch.
Afternoon
An optional second walk at a slower pace.
Evening
Back at the meeting point by 5 or 6pm.
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Your guides
We don't pre-assign day-trip guides. You'll fish with one of these — matched to your group's experience, the season, and what kind of day you want on the water.
Forager, bartender and sommelier
Chris Maher
Whistler • Sommelier · Wild foraging across Sea-to-Sky
Hospitality and outdoors
Ted Low
Whistler • Manager, RMU Whistler · Bartender & sommelier
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Available
Spring through autumn
The best of the three in spring, when the morels are up.
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