The vacations that stand out in my mind are those with a balance of opportunities to see, savour and experience a place, alongside a healthy dose of relaxation.
However, it wasn’t until I was immersed in Vancouver Island’s newest luxury destination – Naturally Pacific Resort in Campbell River – that this realization crossed my mind. My mid-week getaway here culminated in the perfect mix of experience and relaxation. It offered a big exhale.
Campbell River is a community of about 36,000 people on the east coast of northern Vancouver Island, and a jumping-off point for all manner of outdoor adventures. And with the addition of the sleek new Naturally Pacific Resort, it’s also an amazing place to relax and rejuvenate.
Located about 3.5 hours north from Victoria, or an hour and 45 minutes from Nanaimo, the 100-room resort opened last May at the 18-hole Campbell River Golf Club, designed by Graham Cooke. Formerly the Sequoia Springs Golf Course, the 6,100-yard, resort-style course has gorgeous rolling fairways, airy spaces, water features and more than 200 trees. A complete rebuild in 2017 has replaced everything from tee to green – “Every blade of grass is new,” says resort owner Amanda Mailman.
Amanda had a direct hand in both the vision and design of the pet-friendly resort, which was developed by her family, the Mailmans, who have been in Campbell River for four generations. The resort’s design embraces the best of West Coast living: weighty timbers beckon visitors inside to a sophisticated interior with nods to the community’s location between forest and sea.
Spacious, superbly comfortable rooms, with rounded corners and curves echoing throughout the interior design, overlook either the golf course or the ocean and mountains beyond the city. There’s ample space to sit, relax and enjoy a cosy sleep on the pillow-top bed.
In what has quickly become a popular spot for weddings and special events, the outdoor area around the hotel boasts a variety of beautifully lit and landscaped spaces, adjacent to the pool, hot tub and patio area.
After settling in and soaking in the view from our balcony, my partner, Geoff, and I headed downstairs to the elegant dining room at Carve Kitchen + Meatery, described as a modern interpretation of a classic North American steakhouse. Executive chef Ryan Watson has created a menu highlighting quality, sustainably sourced meats crafted with local vegetables, herbs and other ingredients into delectable comfort food. Along with produce provided by local farmers, a 10,000-square-foot, on-site garden and orchard offer a variety of fresh ingredients, while a small apiary provides honey for signature drinks and dressings.
The room itself is a surprise with a lush green living wall and more rounded corners and curves. The menu offers an array of possibilities, including the expected steakhouse dishes, but vegetarian and vegan options as well. I opted for the glazed short rib – succulent and flavourful with grainy mustard jus, served with pea puree, roasted vegetables and scrumptious potato croquette. Geoff selected from that week’s prix fixe menu – a Caesar salad appetizer, striploin steak with mouth-watering tallow-whipped potatoes and roasted vegetables, and a perfectly shareable crème brûlée for dessert.
Beyond its steakhouse offerings, Carve also serves a full breakfast and lunch. Fresh, hot coffee was just the thing before starting out the day with a hearty eggs Benedict (Geoff) and locally baked sourdough toast, sausage and potatoes (me).
We soaked up the sun with a stroll around the grounds before visiting the resort’s Immersion Spa & Wellness – and what truly is the ultimate combination of experience and relaxation: a private hour in the mineral pool, where the silky waters washed away any residual cares from the previous day’s travels.
This spacious heated pool features a blend of naturally sourced minerals, including magnesium, sodium and potassium, to soothe sore muscles and revitalize the skin.
Between warm-water soaks in this welcoming space, we sampled the trio of adjacent Italian-made “experience showers,” which change colours as they combine chromotherapy, aquatherapy, aromatherapy and sound. With settings ranging from a cool mist to a warm rain or a muscle-relaxing stream, and options designed for relaxation or energy, the showers are a unique counterpoint to the mineral pool, and a highly recommended pairing.
Satiated and relaxed, it was time to venture out of the resort (however begrudgingly, at first) to experience the North Island community.
Long home to Liǧʷiɫdax̌ʷ people, the community that is now Campbell River later drew the attention of others for its forest resources and rich fish stocks. In the late 19th century, it became one of the province’s first tourism destinations, and later earned the title “Salmon Capital of the World,” as wealthy overseas visitors relied on knowledgeable Indigenous guides to navigate local waters in hopes of hooking the famed tyee.
While the industry has changed since those early years, sport fishing remains a key element of local tourism and a popular pastime for locals. After a stop at the River Sportsman Outdoor Store for a few supplies, we headed to Campbell River’s iconic 600-foot-long Discovery Pier, an ideal spot for fishing or a stroll and an ice cream, while soaking in the views of Discovery Passage.
The pier extends 150 feet from shore and, in addition to fishing, is a popular spot for catching the sunset or spotting passing whales and dolphins. While we brought our own rods, a seasonal concession stand offers rod and tackle rentals, while rod holders, bait stands and cleaning tables are found along the pier.
It was a gorgeous early fall day, but the tides weren’t with us and the lone salmon we hooked escaped with a twist, a splash and a flick of the tail.
With a fish tale but no fish, it was time to explore one of the seaside city’s must-visit destinations: the locally owned Beach Fire Brewing, a craft brewery serving flavourful beers, delicious food and good company. I enjoyed perfectly crispy halibut, accompanied by delicious duck-fat-fried potatoes (so much better than the omnipresent fries!) and a tasting flight. Geoff’s burger was juicy and cheesy, enjoyed with the Super Trendy Hazy IPA.
Returning to the resort, it was time to visit Velocity, a lounge and driving range, featuring cutting-edge technology from Toptracer. In our private bay, complete with comfy-couch seating and table service for food and beverages, we took turns with the house clubs and automated ball dispenser, tracking our swings, distance and arc. The group next to us brought their own clubs and had fun with the option to virtually play courses like the legendary St. Andrews Links in Scotland.
We finished the night chatting with the friendly team at the bar, sipping Caesars before strolling back to our room via the patio where the firepit beckoned with a cosy, relaxing glow. We settled in for the night, reflecting on the day’s perfect mix of experience and healthy doses of relaxation.
For more information or to book online, visit at naturallypacific.ca or call 1-866-910-4567.
