Whistler foraging
A full day in the forest, and a lunch built from what you find.
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Duration
Full day, 8 hours
Season
Spring through autumn
Capacity
Up to 4 guests
Meeting point
Whistler Village
From
Enquire
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The day
A full day at elevation, in forest that changes species mix as you climb. A morning of identification and gathering, then a fire-cooked lunch built from what the morning produced. Slower than the fishing days, with more instruction, and you go home able to do some of it yourself.
What we look for
Autumn — Matsutake, Pacific golden and winter chanterelles, hedgehog mushrooms, lobster mushrooms.
Late summer — King boletes and cauliflower mushrooms in the right years.
Spring — Morels, particularly on ground that has burned in recent seasons.
Identification is hands-on and includes the lookalikes, because that is the part that matters. We also cover where harvesting is and is not permitted.
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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
Village pickup
Pickup from your hotel or a downtown meeting point.
Included — A specialist forager and guide, identification instruction, hotel or village 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 moving slowly through the forest.
Midday
Fire-cooked lunch.
Afternoon
A second walk, or a seated beverage pairing session.
Evening
Back in the village 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 quieter day. Often booked alongside a fishing day, and the two together make a good weekend.
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