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Even after all these years, it’s impossible to beat Sooke Harbour House’s (Gold) delicious dedication to local. In a room that looks out over the ocean, pork and rabbit from nearby farms, wonderful whole Dungeness crab, and extraordinary salads from the huge garden make the ultimate argument in favour of locavorism. In the Cowichan Valley, Stone Soup Inn (Silver) chef Brock Windsor is living the dream. His small menu, served only three nights a week, is based solely on what he has foraged and sourced in the morning from his garden and neighbour farmers, fishers, and bakers. Area wineries, cideries, and craft brewers round out the experience for the set-course menu. At Amusé Bistro (Bronze), chef Brad Boisvert also embraced local ingredients; the owners’ new bakery is a welcome addition. Honourable Mentions to the Edge, where former Sooke chef Edward Tuson is a mad scientist working with pork fat, goat, and spices (take the five-course prix-fixe menu for $50), and the recently strengthened Pointe at the Wickaninnish Inn, once again producing dishes good enough to draw attention away from the fabulous views.