Two generations, one table.
Guided fly fishing, foraging and wilderness expeditions across British Columbia
Wild Table Outfitters runs guided fly fishing, foraging and wilderness trips across British Columbia — the South Chilcotin and the Sea-to-Sky corridor. Every trip pairs a specialist guide with a working chef and a sommelier, and every trip is private to your group.
Chefs and specialist guides working together across one province, in landscapes and on waters we've spent our lives exploring.
of
Trips per year
30
every one built from scratch
Group size
4 to 18
guests
Range
South Chilcotin · Sea-to-Sky
On the team
Guides, chefs, sommeliers, foragers and photographers
of
Where we go
Where we go, and what we do there.
Alpine water and mountain access at Tyaughton Lake. River days within an hour of Squamish, Whistler and Pemberton. Every location is chosen for the fishing first and the table second, and both have to be worth the trip.
South Chilcotin · 2 hours from Whistler
Tyax Resort, Tyaughton Lake
Alpine water, mountain access, and room for the whole group.
3 - 5 Days • May to October
South Chilcotin · Tyaughton Lake
Chalet Nufer, Tyaughton Lake
The trip where the table comes first.
3 - 5 Days • June to October
Winter programme · Backcountry · January to March
Winter ice programme
Traditional methods, mountain trout, and a fire worth coming back to.
1 - 2 Days • January to March
of
Guiding partners
We work with the best guides in each region, not the nearest.
Rather than tie ourselves to one river or one lake, we partner with the guides who have spent their careers on the water we fish. Clint Goyette of Valley Fishing Guides runs our Sea-to-Sky fly programme and holds tenure in every region in the province but one. Brad Knowles of Pemberton Fish Finder runs the Pemberton rivers, the lake fishing and the winter ice programme.
It means the person putting you on fish knows that particular water in that particular week — and it means we can go where the fishing is, rather than where our lease is.
of
Sourcing
What goes on the table, and where it comes from.
What we catch and forage goes on the plate the same day.
Everything else comes from people we know: Two Rivers Meats for the protein, Fernwood Honey from Vancouver Island, and Sheringham Distillery on the Sooke coast for the spirits.
of
The Approach
Terroir, twice.
Most outfitters are very good at one thing. The idea behind Wild Table is that terroir should apply equally to the water you wade and the bottle you pour from.
01
Safety, before anything
Swiftwater rescue, wilderness first aid and satellite tracking on every trip. Some of the best trained guides and staff in the business.
02
Two crafts, one trip
Guides, chefs and sommeliers travel and work together. Menus are built around the season, the water and the field.
03
British Columbia, deeply
One province, because doing it properly takes a lifetime. Local sourcing and a watershed stewardship program.
of
Who these trips are for
Whether or not you have held a fly rod before.
Roughly half of our guests arrive having never cast a fly line. Our guides teach for a living and the day is built around your group's experience, not ours. Non-anglers are genuinely welcome — there is always a walk, a kitchen, a sauna or a chair by the water, and the meals are the point as much as the fishing is.
We run trips for groups of friends, families, couples and companies. Every trip is a private booking for your group alone.
Not into fly fishing? No problem. We'll take you foraging for your lunch, adventure dirt biking for the afternoon or teach you how to make fresh pasta in the kitchen.
of
Getting here
Closer than it looks on a map.
Most of our guests come from Vancouver, from Whistler, from Washington State and from Alberta. Squamish, Whistler and Pemberton are day-trip distance from Vancouver.
Tyaughton is two hours from Whistler. We can arrange transport from Vancouver or Seattle.
of
“Wild Table somehow gets the balance exactly right. Incredible food, a little adventure, plenty of time to relax, and hosts who think of everything. It still feels like a hidden secret, and one we're already planning to come back to.”
J, M and W Zielinski
“Great fishing, incredible food, beautiful scenery and even better people. I'd do this again and again. Definitely the start of an annual tradition.”
Aivan De Chavez
of
Tell us your dates, who is coming, and what you would like for dinner.
We reply within 48 hours with a proposal: specific dates, specific guides, a menu direction and a price.
of