The spectacular setting of the Boardwalk Restaurant in Lund never gets old for owners Roy and Rayana Blackwell.
“It doesn’t get any better than this, anywhere,” says Roy of the natural beauty surrounding the waterfront establishment.
Patrons can take in unrivaled sunsets and frequent wildlife sightings on the restaurant’s 100-seat outdoor deck, or enjoy the cozy atmosphere of its 40-seat interior, originally a bunkhouse floated down from Toba Inlet in 1926.
“It’s my sanctuary and we’re here to stay,” says Rayana of the community and the restaurant.
The Blackwells relocated to Lund eight years ago from the Lower Mainland, where they ran the successful Mr. Pickwick’s Fish and Chips, voted best in Vancouver for 17 years, says Rayana.
This year, the couple says they are pleased to welcome new chef Michael Smith to their team and unveil a menu featuring some delectable new additions while keeping the big favourites. This includes the Boardwalk’s popular fish and chips made with homemade gluten-free batter.
The natural beauty at their doorstep has inspired the Blackwells to focus on local, organic and sustainable products. Roy grew up in the fishing industry, his parents were trollers, and he has watched the industry change within his lifetime.
“I grew up with wild fish and in the 25 years I’ve been cooking seafood on the coast everybody wants wild,” he says. “But I‘m coming to believe we’ve overfished and we’re not harvesting sustainably.”
This has also affected the quality of the seafood, says Roy. The Blackwells have found suppliers of extremely high quality, organically farmed seafood on the coast, and the tastes speaks for itself, he adds.
This year the Boardwalk is moving away from using halibut. Not only has it been overfished, but the quality is not what it once was, explains Rayana.
“The texture is there, but not the flavour,” says Roy.
Instead, the restaurant is using organically farmed white sturgeon.
“It’s very much like halibut: dense, sweet, opalescent and juicy,” says Rayana.
For Mother’s Day, the restaurant will feature a blackened sturgeon dish. Roy says sturgeon and chips is absolutely delicious.
California squid is another overfished species, according to Roy, and instead the restaurant will be using Humboldt squid, a population not under threat and seen as an invasive species.
Lois Lake steelhead, Saltspring Island mussels and locally farmed oysters are among other sustainable products the restaurant cooks with.
Whenever possible, the business uses local, organic livestock and produce on the menu including locally harvested berries, mushrooms and other foraged items, as well as BC wine, beer and spirits.
“We’re very focused on the local product and have about 35 local businesses we work with,” says Rayana. “Whatever we can do locally we do.”
All batters, soups, sauces and vinaigrettes are made in-house, in a 100 per cent nut-free environment. The restaurant is also 90 percent gluten free.
“The little bit of gluten we do have is in a separate section so there’s no cross-contamination,” says Rayana.
Although it is not inexpensive to shop local and buy organically “our product speaks for itself,” says Rayana.
“We have quality food and support our neighbours,” adds Roy. “We are proud to be a community restaurant.”
The Boardwalk is open from 5 to 8 pm on Mondays and Wednesday to Friday, and 12 to 8 pm on weekends and holidays. The restaurant is closed on Tuesdays.
For more information:
• boardwalkrestaurantpowellriverlund.com
• 604.483.2201
