Chef Ronald St. Pierre CCC and his culinary brigade marry the bounty of Vancouver Island with culinary artistry and heartfelt service. The ever changing seasonal menus and market sheets set the prevailing standard for the renowned Comox Valley food culture.
Locals responds to people wanting to know how, when, where and by whom their food is produced. Since opening in June 2008, Locals has heightened diner’s awareness about the benefits of “buying local”; better food quality, reduced environmental impact, and the increased sustainability of small local businesses.
We use Tannadice Farm pork and turkey, Christine's Quackery duck and chicken, Raised Right Ranch rabbit, Big D's Bees honey, Natural Pastures cheese, Eatmore Sprout microgreens, Hot Chocolates lavender gelato, Prontissima Pasta artisan fresh pasta, Pattison Farms fruits and vegetables, Seaview Farms venison, Tree Island Gourmet Yogurt, True Grain Bakery, Innisfree Farm fruit and teas, Little Qualicum Cheeseworks farmhouse cheese, Clever Crow sea salt, Bates Beach Farm venison, Farmer Ben's eggs, Karma coffee, Middle Mountain Mead, Beaufort Winery, Coastal Black Winery, 40 Knots Winery, Blue Moon Cidery and Winery, and only Vancouver Island sourced beer.