The 10 Ultimate Heliski trips from Japan to Patagonia

Go Big(horn) or go home

Gabriella Le Breton explains why Bighorn is in the top 10:

“The pioneer of fully serviced chalets in North America, Bighorn is set in the Revelstoke Mountain Resort, which combines big mountain resort skiing with heli-skiing and cat-skiing. The sumptuous eight-bedroom lodge has a helipad in its garden, placing the sprawling tenures of three leading heli-ski operators almost literally on the doorstep. Guests choosing to pass on the heli-skiing can explore the expansive pistes and back-country terrain of the resort of “Revy”, which claims North America’s greatest vertical drop (5,620ft), go cross-country skiing or watch the world’s best riders compete in big mountain competitions like the Yeti Natural Selection Tour, in which snowboarders compete on heli-ski terrain, as well as in the main resort.”

For the full article: click here


Joshua’s Magazine Features Bighorn in Issue Five

 

The exclusive men’s lifestyle publication JOSHUA’S Magazine features Bighorn in its latest issue. The magazine covers the most aspirational brands and experiences on offer in its limited edition Issue Five. JOSHUA’S beautifully written piece ignites new levels of excitement for the start of the season; “Skiing is a magical sport. It is pure, child-like adrenaline, a revisit of rushes felt careering down a hill on our bikes, head and shoulders tucked low to incite fancies of flight”. Writer Henry Samson continues; ” A ski season should be the highlight on anyone’s calendar and something so integral should be done right. Bighorn is our definition of right”. The article explores the uniqueness of the Bighorn experience, including heliskiing from a private heliapd, the indulgent facilities and the beauty of the “impressive timber-framed building”.

Read the full article here

 

The Best Powder Skiing in Canada

Skiing in Canada: the 10 best Canadian resorts, hotels and ski slopes

The infamous Revy POW!

Bighorn is listed as THE place to stay as Revelstoke is named as the Best Canadian Resort for POWDER.

In their latest article in The Telegraph, Felice and Peter Hardy say:

“Until 2008, Revelstoke attracted only a contrasting clientele of wealthy international heli-skiers and a scattering of locals, who frequented slopes served by one short lift. But then a world-class gondola and two fast chairlifts transformed it into a 3,000 acre resort with the biggest vertical in North America (1,713m).

Revelstoke attracts huge amounts of powder – around 12m a year on average – and much of the terrain is steep and is left ungroomed. There are wonderful glades of trees and a big open bowl accessed through a cliff band – it’s essential to know the best ways in. The ski school offers half- and full-day private guiding – a must for any keen skier or snowboarder. New for 2019/20, the Steller quad chairlift opens up some beginner and intermediate terrain, giving the resort a family appeal that it previously lacked. 

The resort also has its own snowcat and heliski operations for accessing untracked snow. For committed powder hounds the great beauty of Revelstoke is that there’s no need to book a full heli package and risk expensive ‘down days’ when weather conditions prevent helicopters flying. Instead, the decision on whether to heliski, snowcat ski or simply ride the gondola to explore the ample terrain can be made each morning after looking out of the window. 

Revelstoke has a small resort village at the foot of the slopes, with a hotel, separate restaurant, bar and coffee shop. There’s also a choice of hotels in unpretentious Revelstoke town, a five-minute drive away, served by a daytime bus service and with a fair choice of restaurants and bars.

Where to stay

British-owned Chalet Bighorn at the resort village has eight extremely large bedroom suites and consistently wins awards as the top luxury chalet in North America – the quality of service and cuisine is extraordinary. There is a spa with pool, gym, sauna and massage rooms, cinema, outdoor hot tub and private helipad. From C$74,750 half board for the whole chalet, not including travel.”

We couldn’t have said it better, ourselves! To read the article in full, click here

Bighorn: 1 of the 9 best things this ski season

Amuse – the premium travel and experiences destination publication for the global explorer boasts inspiring the adventurous mind with the world less travelled.

Last season, they included Bighorn in their list of the 9 best things of the 2017/18 ski season:

“British brothers, Michael and Chris Kirkland, created a whirlwind when they built Bighorn Lodge in British Columbia.  Revelstoke already boasted the longest vertical drip of any lift-served resort in North America, as well as globally envied snow-cat and heli-skiing operations. What it missed was a palatial chalet, with it’s own helipad, so guests could be whisked direct from breakfast to bountiful powder.  As well as that, Bighorn Lodge has an indoor pool, outdoor hot tub, sauna, steam room, massage, cinema suite and first-rate chef.”

Well, what more can we say… here’s hoping that this coming season is as epic as 2017/18!

Bighorn featured in Jetsetter’s “World’s Most Over-The-Top Ski Chalets”

Bighorn helipadJetsetter rounded up their pick of the most indulgent and “over-the-top” chalets for high-altitude decadence this winter. Alongside uber-chalets in Val D’Isere, Verbier and Jackson Hole, Bighorn Revelstoke boasts its own brand of luxury with private heliski adventures direct from the house helipad. Along with the ubiquitous facilities of the uber-chalet (gym, cinema, outdoor hot tub, games room), Bighorn’s location makes it unique. Set in the heart of the world’s best heliski terrain, guests can fly into the wilderness Selkirk Mountains to ski untouched powder snow all day long. Guests also have the option of Revelstoke Mountain Resort on their doorstep, with North America’s highest vertical descent. All this is unbeatable when you fly back to the “World’s Best Ski Chalet” for a cocktail in the huge hot tub followed by a gourmet meal prepared by your award-winnig private chef.

Exciting New Menus for this Winter

Gourmet Cuisine

Our Executive Chef Peter Hughes has been busy sourcing some wonderful ingredients and designing new menus for this winter at Bighorn. With an emphasis on local provenance, Peter has even foraged chanterelle mushrooms from the grounds! He will also be using BC seafood (including smoked sablefish, Qualicum Bay scallops and Pacific halibut), Okanagan cherries, Boulder Mountain huckleberries and organic Penticton chicken.

Our menus are designed to delight the tastebuds but also fuel a day’s epic heliskiing in epic mountains around Revelstoke. Peter works hard to create healthy, balanced meals with a touch of luxury and maximum taste. After all, every night is a celebration when you have been skiing perfect powder all day long!

Check out a sample dinner menu:

Starter

Smoked sablefish Cullen Skink with leeks and parmesan

Main course

Roast ‘Tomahawk’ rib of beef steak served table side with 10 hour smoked beef brisket and shin of beef cottage pie

Dessert

Naramata peach Melba with berries and raspberry sable biscuits

 

Bighorn Nominated at the World Ski Awards

Bighorn at the World Ski Awards

We are delighted that Bighorn has been nominated as Canada’s Best Chalet at the World Ski Awards. The stunning accommodation, outstanding service, delicious food and of course world class heli and resort skiing sealed our nomination. With competition from properties in Whistler, Bighorn is really putting Revelstoke on the map. With North America’s highest vertical descent at Revelstoke Mountain Resort and epic heliskiing direct from the house helipad, Bighorn has the perfect blend of luxury and adventure.

You can vote at www.worldskiawards.com/nominees/canada

 

Heli Ski in a Winter Wonderland

Private heli skiing Bighorn Lodge RevelstokeRenowned ski journalist Gabriella Le Breton shares her top picks for what is new and exciting on the slopes this season in a recent article for CampdenFB. Heliskiing at Bighorn is featured because it offers “unparalleled luxury”. The lodge has a private helipad which allows for a bespoke heliski package, either flying into the Selkirk Mountains for a heliski adventure or enjoying the exciting terrain at nearby Revelstoke Mountain Resort. The “palatial guest suites, a triple height great room with sweeping mountain views, celebrated chef, private cinema, outdoor hot tub and extensive spa” set Bighorn apart from any other lodge in North America.

CamdenFB focuses on family business so Bighorn, which was developed by brothers Michael and Chris Kirkland, is particularly relevant for readers. Read the full article on heliskiing at Bighorn here.

 

The ultimate skier’s breakfast

Skiers breakfast at Bighorn Revelstoke

 

We all know breakfast is the most important meal of the day, never more so than if you are fueling for a day skiing Revelstoke’s epic powder. At Bighorn a sumptuous breakfast buffet is laid out each morning, with hot items cooked to order. As part of this feast, the executive chef Peter Hughes has created the ultimate muesli to energise skiers through until lunch. Healthy, nutritious and full of  goodness, we serve it each day topped with really good yoghurt and fruit compote that we make with fresh berries and a reduction of crème de cassis.

The following recipe will keep in an airtight container for up to four months so you can batch prepare and have a tasty, healthy, energy packed, low GI breakfast for the season. Use the best quality ingredients you can find and if possible use organic dried fruits and seeds. The recipe will transform very easily into Bircher Muesli by the addition of grated apple, yoghurt and honey and soaking overnight so that the dry fruit softens and become plump and juicy.

500g Jumbo Rolled Porridge Oats (drizzled with honey and roasted for ten minutes and allowed to cool before adding the other ingredients)

300g Hemp Hearts

300g Pumpkin Seeds

300g Sunflower Seeds

300g Thompson Raisins

300g Dried Mango (finely chopped)

300g Dried Pitted Prunes (finely chopped)

300g Dried Apricots (finely chopped)

150g Dried Cherries

150g Dried Cranberries

150g Dried Blueberries

150g Dried Goji Berries

150g Flaxseed

150g Milled Flaxseed

150g Cacao Nibs

 

So enjoy some health at breakfast and feel the benefit on the slopes!

Christmas Turkey at Bighorn

Christmas turkey at BIghorn luxury ski chalet

 

Let Bighorn’s Executive Chef Peter Hughes take the pain out of cooking the perfect Christmas turkey. Discover how Christmas dinner is delivered at the world’s most exclusive ski chalet.

“First and foremost you must buy an organic, fresh, hormone free, ‘happy’ free-range turkey. No exceptions.

Turn on the oven and preheat it to 300F or 150C. If you are stuffing the bird be sure to do this just prior to cooking and cook for 12 minutes per pound, so for instance a 16 pound bird will take around 3 and a bit hours. If you decide to stuff the cavity add an extra 30 minutes or so to the cooking time.

Here is where I might differ slightly from convention. Turn the bird onto it breasts and with both hands placed flat on top push down really firmly as if you are performing CPR until you hear some cracking of the smaller bones in the chest cavity. This will help the juices in the bones to baste the bird from the inside during cooking.

Roast the bird ‘upside down’ for the first 2 hours on parchment paper to prevent any sticking and therefore preserving the precious skin that will later be crisped and browned before carving.

After two hours or so dice some carrot, leek, celery and onions. Roughly tear some sage leaves, some bay leaves and a few sprigs of thyme and place in the roasting tray. Now flip your bird over, cover the whole turkey in good quality smoked streaky bacon and put back into the oven with the vegetables, having carefully removed the parchment paper.

Be sure to baste regularly with the juices that will after a couple of hours start to form in the pan being sure to coat the vegetables too. This is going to be the basis for really good gravy.

After 2 ½ hours turn your oven up to 450F or 230C, remove the bacon and carefully brown the skin whilst continuing to baste regularly. After 3 to 3 ½ hours depending on your oven check the turkey is just cooked through by inserting a sharp knife just into the thickest part of the dark leg meat. The juices should be running clear at this stage with no traces of bright red blood.

Once you are satisfied it is cooked thoroughly keep the Turkey hot by wrapping in heavy-duty aluminium foil.

Now for the gravy. Deglaze the roasting pan with half a bottle of good quality dry white wine and transfer the contents into a saucepan whilst straining out the roasted vegetables (keep these for making stock later) Up the heat and reduce this stock by half whilst straining off any unwanted fat from the surface. Add a good tablespoon of Dijon Mustard.

Now we are going to get a little ‘cheffy’, so bear with me, it’s worth it. To thicken the sauce you are going to ‘mount’ the sauce with something called ‘Monter au beurre’ which is basically a stabilized butter that won’t split with the heat of the sauce and will give you professional, glossy, wonderful gravy. To do this simply heat two to three tablespoons of water whilst whisking in cubes of cold butter carefully and 1 Tablespoon of plain flour so you end up with an emulsification of butter, flour and water. Go ahead and ‘mount’ the sauce with this mix and stir occasionally whilst the potatoes roast, the vegetables steam and the turkey takes a well-earned rest!

So there it is, turkey for another year, done”.

Peter Hughes is the Executive Chef at Bighorn in Revelstoke (www.bighornrevelstoke.com). Check out his website at www.the mountinchef.ca