Escott Lodge is a boutique fishing lodge located in the world’s best salmon fishing grounds. If you had in mind accommodations as intimate as they are luxurious, then the stars have aligned.
While cozy enough to retain the ‘fishing lodge on the water’ feel, the Escott Lodge also has all of the amenities of a five star experience: comfortable bedrooms with en-suite bathrooms, a hot tub, pool table, an in-house world-class chef to create all your meals, and attentive support staff to cater to your every need.
It’s just the right size to feel intimate and personal. Other lodges can make you feel like a number lost in a sea of corporate execs. At Escott we take on a maximum of fourteen guests in seven rooms, so you are sure to get the one-on-one attention that makes for an excellent fishing adventure. You will get to know the other guests, swap tips over breakfast, and fish stories over dinner.
Escott Lodge has everything you need for evening entertainment, with flat screen TVs, poker table and stereo. The outdoor fire area is a great place to unwind over cocktails.
Escott Lodge is how a fishing lodge should be. It’s a 12-14 guest environment: more like an exclusive private west coast fishing club and less like a corporate hotel.
The brass tacks are you can expect a back to basic fishing experience that’s all about the fishing first and foremost.
Talk bait, talk weather, talk shop. You will actually get to know the other guests at the lodge and share “reel experiences.”
At Escott what you see is what you get. There is no expensive corporate office in Vancouver that gets factored into your billing. There are no helicopters. When you land in Masset, you’re pretty much where you need to be already. The staff doesn’t live on site. All of these “no-frill, no-nonsense” measures make sure that you only pay for what you want - the ultimate fishing experience!
Mike Redinger is the in-house chef at Escott.
He is classically French trained and cut his teeth in Europe, predominantly Italy.
His influences include Marco Pierre White, Thomas Keller and John Kavanagh.
Mike hails from St. John's, Newfoundland. Before Escott he worked at Chambar, and as a sous chef at the Seahorse Grill in Crescent Beach.
PLEASE TELL US YOUR DIETARY REQUIREMENTS. We can accommodate.
Are you ready to embark upon the sports fishing adventure of a lifetime?