Patricia Berry is looking forward to welcoming folks back to the Osborne Bay Pub. (Photo by Don Bodger)

Patricia Berry is looking forward to welcoming folks back to the Osborne Bay Pub. (Photo by Don Bodger)

Foodies can rejoice over Osborne Bay Pub reopening

Appealing to all tastes the aim of new executive chef with a wide range of specials

The focus will be on fabulous food for a soft reopening of the Osborne Bay Pub in Crofton Friday, June 19 to be followed by a grand reopening on July 1.

“We are all very excited here at the pub,” said manager Patricia Berry.

The amazing entertainers that Berry has brought to the Cowichan Valley’s Live Music Destination on a regular basis will remain on hold for a little while longer. But the anticipation for its return is high and Berry will get things rolling again as soon as it can be safely enjoyed by all.

Related: New form of social media brings people together at the Osborne Bay Pub

Like every other similar business, the pub closed on March 17 due to COVID-19 regulations. With gradual reopenings allowing establishments half capacity, the move has been made to accommodate those numbers at the required six feet of social distance.

“The calls have been flooding in from customers excitedly asking when we will be opening,” noted Berry. “It really warms the heart. We are so excited to see all the wonderful people that enjoy this lovely seaside destination.”

Berry and staff made the most of the downtime to make sure everything would be just right for reopening.

“We have been hard at work making the restaurant sparkle from head to toe,” she indicated. “We took this time to give a lot of TLC to our family-friendly pub. We have been diligent to ensure that all proper safety procedures are in place prior to our re-opening.

She also mentioned “we are fortunate to have such a large and comfortable space to work with to ensure proper distancing. Also, that we have two beautiful outside spaces for patio service.”

Berry noted that her current focus will be showcasing the wonderful environment of the pub and delicious food it has to offer. An amazing array of daily and happy hour specials, along with some exciting new items on the main menu, are sure to appeal to all tastes.

“We will continue to focus on delectable dishes such as our famous seafood chowder, firecracker prawns and fish and chips,” added Berry.

The pub is excited to welcome a new member to the team, executive chef Dave Oliver. The former executive chef Philippe Lavoie has decided to take some much-needed family time away from work and shift his focus to home.

Oliver originally completed his culinary training at the former Malaspina College in Nanaimo that pre-dated Vancouver Island University and then went to Toronto for four years on an apprenticeship. After some travelling to experience all the culinary world has to offer, Oliver has greatly enjoyed working in the golf industry at some of the finest courses around Vancouver.

He’s currently living in Duncan after coming over from the Lower Mainland. “I was tired of the city and have always loved the Island,” he noted.

Oliver is excited to become a member of the Osborne Bay Pub team with chef Raj Naidu, who has been an integral part of the success of the pub during the last year.

Berry has always strived to be a proud supporter of the Cowichan Valley’s local economy with their ingredients and wines coming from close to home whenever possible. Oliver noted this is one of his main goals as well and is already searching for new local products to be incorporated into the menu.

The pub will be open Wednesday through Sunday, and Berry is optimistic the Cowichan Valley will be showing strong support for local businesses, and wanted to offer people a variety of excellent specials for their enjoyment.

Daily specials from 5 p.m. to closing will include: Wing Wednesday at half price for a full pound of colossal chicken wings; Thirsty Thursday Burger and Beer, with a burger with fries and a sleeve of beer for $10; Fabulous Fish and Chip Fridays, $10 for one piece of beer-battered cod and $14 for two pieces; Perfect Pasta Saturdays, with two pasta dinners for $18; and Chef’s Specials on Sundays.

There’s also a large selection of Happy Hour Specials from 2 to 5 p.m., with various appetizers for $4, $6 and $8.

Berry is pleased to continue providing a happy and safe environment for everyone’s enjoyment – kids, too.

“Our location is still the thing that’s the hardest,” she said. “I am excited to show people that we are so much closer than you think. Just another quick beautiful drive to an oceanside destination perfect for a little rest and relaxation.”



The Osborne Bay Pub’s new executive chef Dave Oliver. (Photo by Don Bodger)

The Osborne Bay Pub’s new executive chef Dave Oliver. (Photo by Don Bodger)