The Origin of Blanket and Spoon

The name “Blanket and Spoon” isn’t just a cute interpretation of the phrase ‘bed and breakfast’.  There actually is a spoon and a blanket involved in the operation.

Shayne (aka Spoon) is a French-trained chef who has managed the kitchens at some of Vancouver’s finest restaurants.  From Sous Chef at the wonderful CinCin and the beautiful Seasons in the Park to Executive Chef at the famous Tea House at Stanley Park, Shayne has honed his skills working alongside some hospitality-industry greats. 

During renovations, he had the pleasure of working in the kitchens at the historic Mahle House in Cedar.  Starting with a credo of fresh and local, Chef Shayne will make sure that your stay is memorable and delicious.

Carol (aka Blanket) spent 20 years on the receiving-end of the blanket.  Traveling across the country to open offices for her business, she has stayed at some of the best and worst that North America has to offer.  

Building on that experience and her people-intuition, she has crossed over from the receiving end of things to ensure that Blanket and Spoon offers the ultimate comfort and service so that guests are looking forward to their next visit.

Opening a bed and breakfast with remarkable food and ultimate comfort has long been a dream for the couple.

Our Property

View from the Carriage house

 

Blanket and Spoon is set on six acres of land.  one acre is beautiful gardens and lawns and the rest of the acreage are tall stands of Douglas fir, arbutus, big leaf maples and red alder. Adjacent to the property is a second growth forest with old logging trails.  

We recently put in a new orchard.  Baby apple, plum and cherry trees can be seen from the front porch.  2015 should be the first fruit crop.  Our vegetable garden provides us with most of our seasonal produce and a conveniently located herb garden allows us to cook with fresh herbs all year round.