Beginning the New Year with Top Honours!
2013 has been a whirlwind of activity so far, beginning with Trip Advisor's 2013 Travelers' Choice Awards! This year we were recognized in two categories:
#2 Best Small Hotel in Canada and #5 Best Service Hotel in Canada. It is an honour to be awarded such distinctions again this year and we wish to give a heartfelt thanks to our guests who took the time to write such lovely reviews of our hotel.
Same rooms, new names....
Over the past few years, Abigail's has made a gradual transition from country bed and breakfast Inn to Boutique Hotel. This January, we decided to re-name our guest rooms in order to signify our growth and to better reflect our improved boutique feel.
The new room names have been aptly chosen to correspond with the traditional levels of gem stones given on milestone anniversaries:Amethyst Rooms
(formerly Sunflower)Ruby Rooms
(formerly Country)Opal Rooms
(formerly 1st and 2nd floor Fireplace)Rose Rooms
(Abbey Rose and Tiffany Rose on the 3rd floor)Emerald Rooms
(formerly Coach House)Sapphire Rooms
While there are no major renovations projects to note, two of our guestrooms - Abbey Rose and Tiffany Rose - were recently outfitted with natural gas fireplaces, due to structural and safety issues surrounding their chimney's. These new fireplaces still offer the same romantic ambiance of a two-way fireplace, but with their luxurious new tile work, they are now also dressed to impress!
New Website - Staying current in a fast paced digital age
It is not enough anymore for a business to just have a website. We are in an age where smartphones and tablets are becoming more widely used than the traditional desktop computer. In keeping with this trend, at the end of January, we launched a new website that incorporates both the latest social, mobile and tablet trends plus local search capabilities. Thanks to the complete digital marketing system offered by Buuteeq, our new website is a gorgeous, fast, image heavy site that is compatible on all mobile and tablet devices and simple to navigate.Visit the new site here
The London Chef Packages
Our cooking packages with The London Chef
have been a sell out success! They are a fun, healthy, interactive way to learn about foods from other countries and connect with your spouse or friends, followed by a night of exquisite accommodations at Abigail's.
Coming this Spring, we are pleased to offer 2 more cooking adventures:
Saturday, March 23 | Starting at $369 CAD
Guests of this exclusive package will learn how to create Tapas: the hallmark of Spanish culture and cuisine that focuses on small bites packed with superb flavour and a lively and social dining atmosphere.
The evening's menu:
Classic Tortila Espanol(Spanish Egg Dish with Potato & Onion),
Pan Refrigado (Toasted Bread Rubbed with Tomato & Garlic)
Gambas Al Ajillio(Prawns Sauteed with Garlic, Chili & Parsley)
Verduras a La Plancha Con Salsa Pimiento Roja (Pan Grilled Vegetables with Roasted Red Pepper Sauce) and
Frita di Patatas Y Chorizo (Potatoes Sauteed with Chorizo, Garlic & Parsley)
A Night in Marseilles
Saturday, April 20 | Starting at $389
Join Chef Dan Hayes as he takes you on a short walk through the culinary delights of Marseilles, looking at foods that are unique to this multicultural port city, while you cook and eat three delicious French dishes.
The evening's menu:
Prawn Provençale With Crouton Of Fennel And Pernod Confit ,
Marseilles Fishermans Stew, &
Tarte Tatin (an upside down tart with caramelized fruit)
Cooking lessons take place at The London Chef, conveniently located at 953 Fort St, an easy 8 minute walk from Abigail's Visit our website for more information. Space is limited to 12 people per class so call 1-800-561-6565 to book your spot today!
Packages & Promotions
Stay A Little Longer
Extended until April 30 - Stay 2 or more nights and receive 20% off!
Enjoy the rich history of British Columbia and the ultimate film experience in one package.
Starting at $209 CAD
Valid until September 1Click here for more informationSpring Fling
Turn your cabin fever into spring fever and come to Victoria, where flowers are never out of season and romance blossoms! Spring bulbs are already popping up and not far behind we'll start to see the glorious Cherry Blossoms. Enjoy Victoria's most colourful season with 2 tickets to The Butchart Gardens and a stay at Victoria's most romantic hotel.
Rates start at $217 | Valid until May 16
Click here for more information
Chef Matt's Chicken and Corn Chowder with Bacon and Mushrooms
This rich and creamy soup is both a staff and guest favourite and disappears fast when Chef Matt serves it for evening appetizers!
½ lbs. good quality bacon chopped
24 large button mushrooms quartered
1 large onion
3 c. niblet corn
2 large chicken breasts (split)
2L 1-or-2% milk
1 c. heavy cream
⅔ c. Butter (unsalted)
½ tsp salt
¾ c. flour
¼ c. water
3 c. diced red potato
Pinch of cayenne
Salt and pepper to taste
1) In a heavy bottomed soup pot sauté onions and bacon in all but 2 Tbsp of the butter over low-med heat, trying not to brown the onion, and cook until the bacon is fully cooked.
In a separate frying pan which can be covered, melt the remaining butter over high heat and add mushrooms and ½ tsp of salt, toss well, then add the ¼ cup of water, cover, and reduce heat to simmer.
Put chicken breasts on a lined baking sheet in an oven preheated to 375◦ for 15 minutes.
2) Once the onion and bacon have been sautéed to their desired state, add flour stirring well until you can smell the flour beginning to cook.
3) Slowly add milk 1-½ cups at a time, stirring well until mixture is smooth before adding the next 1-½ cups. Once all milk is added, add potatoes and corn.
4) Chicken should now be cooked (perhaps slightly under cooked). Dice this up and add it to the chowder.
5) Remove cover from mushrooms - they should be swimming in liquid. Turn up heat and reduce the liquid with mushrooms by half. Add this to the chowder.
6) Let chowder cook at a low simmer stirring frequently for up to an hour until the potatoes are cooked completely.
7) Stir in the heavy cream to finish and season with a pinch of cayenne, salt and pepper to your taste.
8) Serve as is or with a sprinkle of finely chopped chives or green onions.
The Pearl Spa ~ "Treat Petite"
Get ready for Spring and pamper yourself with any one of these signature treatments for just $55 each, or enjoy all three for a truly decadent body experience:
Escape Facial - The Pearl's signature petite glow treatment
Feet Retreat - fabulous fun for the feet and lower legs
Back, neck, shoulder and foot massage - with our wonderful aroma oil blends
Call 1-800-561-6565 to book an appointment
Events Around Town
Wildlife Photographer of the Year
Royal BC Museum
On until April 1, 2013
Official Website: HERE
On Loan from the Natural History Museum, London
Get up close and personal with the fascinating wonders of nature at this year's Wildlife Photographer of the Year 2012 exhibition, the results of the 2012 world's leading nature photography competition organized by the U.K. Natural History Museum.
2013 Ford World Men's Curling Championships
Save on Foods Memorial Centre
March 30 - April 7Official Website
The greatest curlers in the world will be setting sail for scenic Victoria for the 2013 Ford World Men's Curling Championship, March 30-April 7 at the Save-On-Foods Memorial Centre - the setting for the dramatic 2005 championship when Team Canada's Randy Ferbey put together an eight-game winning streak to claim the world title. It still stands as one of the most memorable events ever hosted in the arena - and there's every reason to believe the 2013 edition will be just as exciting!
Ballet Victoria presents The Secret Garden
The magic of a garden brings life and beauty to more than flowers.
A heart warming story that will fill your spirit with joy.