NEW Skier Tunnel: Big White has invested $1.5million to expand the skier tunnel on the Hummingbird run from its current width of 25 feet to 60 feet, accommodating increased skier and foot passenger traffic.
NEW Pistenbully groomer: A new $450,000 groomer has been purchased for winter grooming during the 18/19 season. The new groomer, offers the most modern alpine technology for precise grooming work and will be a helpful addition to Big White’s extensive current fleet of groomers.
New Extended Season - Now open until April 22 for Easter The nights are getting cooler, the days shorter and our first snowfalls have arrived. The Big White team has been busy preparing for this season including our new Powder Chair and new skier tunnel from the village. We've also been working with the Easter Bunny and are delighted to announce we will be extending our winter season to now include Easter!
NEW Staff Housing: The brand-new staff housing is ready for staff to move in for the 18/19 winter season. This is the first of four buildings on the present site around Gondola Way and will create the start of a subdivision in the Black Forest area. Staff living in the building will have excellent access to the Black Forest Express Quad and Lara’s Gondola in Happy Valley.
New menu items at Happy Valley, Clocktower Coffee Co. & Gem Lake When you’re feeling the cold outside, come in to sample one of the beautifully warm meals newly available at the above Big White food & beverage outlets – including tasty new Pho to Go at Clocktower Coffee Co., mini donuts with cinnamon sugar at Sk8ers, Popkum BC-farmed prosciutto-crusted rabbit with an apple-stuffed loin at Kettle Valley Steakhouse, five-spiced chicken lettuce wraps at Moose Lounge. Plus enjoy a variety of new vegetarian options across all locations, including vegan tuna at The Woods!
New waste management program at Happy Valley Day Lodge In an effort to be more environmentally conscious and engage in socially responsible waste management procedures, Big White is introducing a new program at Happy Valley Day Lodge to streamline all waste production. Big White will also be limiting use of plastic straws, with straws only available upon request. Keep an eye out for new systems coming into place this upcoming winter season!
New dessert program at Big White Award-wining pastry chef Leigh Holuboff has created a range of new desserts for the Big White food & beverage portfolio, using the finest local and imported ingredients while incorporating modern and traditional techniques. Desserts only use Big White’s very own signature recipe chocolates, the 68.4% “Alpine Noir” and the 43.2% “Monashee milk”, both having been designed in Meulan, France at the Cacao Barry O’R Noir laboratory by Chef Rob Walker. Desserts include the Alpine Noir cream puff, the lemon raspberry tart and the tiramisu cheesecake bar.