Hastings House boasts 22 acres of abundant gardens and grounds overlooking the calm waters of the Salish Sea. In 1940, British naval architect Warren Hastings commissioned the building of a traditional manor at the heart of the property to resemble the 11th-century Sussex-style home of his childhood. The magnificent details of its past, the inglenook fireplace, timber beam ceilings and lead-paned windows, are embellished with an array of antiques and works by local artists. Each of the 18 guest suites and rooms is unique with tasteful English country décor. Not only a feast for the eyes, Hastings House also offers a marvelous sensorial experience with massage and facial treatments at its Wellspring Spa as well as sumptuous gourmet cuisine at Manor Dining. Led by Swiss executive chef Marcel Kauer, the culinary team delights the palates of guests who can savour the delicious creations in the manor’s heritage dining rooms, on the seaside terrace or in the verandah, all with stupendous ocean views.
Inspired by the property’s long history as a working farm, environmentally friendly activities are second-nature to the unique character of Hastings House and a fundamental aspect of its spirit of place.
Organic fruits, herbs, and vegetables are grown on site, reducing carbon footprint. The sizeable new greenhouse extends the growing season, and the farm yields beans, cucumbers, tomatoes, brassicas, asparagus, garlic, lettuce, peas, squashes, rhubarb, and strawberries, as well as the herbs and edible flowers that garnish dishes in Manor Dining. Seasonal flowers grown on the property are arranged into stunning bouquets for each guest room. Meat comes mostly from the island: Salt Spring lamb is recognized for its quality, and duck, and chicken, are produced nearby. All this is done with a close eye on waste minimization. Surplus fruit from the heritage orchard is used in preserves that are served at the hotel’s breakfast tables and offered as gift items, and irrigation needs are met through the resort’s own catchments and well.