What's New This Summer at The Woods Restaurant

This summer, The Woods is serving up a menu that balances elevated comfort food with lighter seasonal dishes, all designed to complement long sunny afternoons and laid-back mountain evenings. A standout across the menu is the continued partnership with 63 Acres beef, featured in both The Woods Burger and the Groms Cheeseburger. Big White has been working with 63 Acres for the past three years, serving their beef in burgers through both winter and summer seasons. For Executive Chef Boddie Macklin-Shaw, that relationship matters. Raised on selected farms in southern British Columbia, 63 Acres beef comes from cattle that are naturally fed, treated humanely, and allowed to roam and graze freely on a grass diet before finishing. Just as important as the quality is knowing where the beef comes from and how it is raised helps tell a story that connects the plate back to the land.

That signature Woods Burger remains a staple for good reason. It has been on the menu since The Woods first opened alongside the bike park and has become a guest favourite over the years. Part of its appeal is the house-made “Kicker Sauce,” created by Chef Boddie himself when the venue first launched. Its name is a playful nod to the biking world, while the sauce itself brings together a combination of favourite flavours into one bold, craveable bite.

While some classics stay put, this summer’s menu also introduces several fresh additions that lean into lighter, more shareable dining. New dishes include the Snapper & Prawn Ceviche with lemon and dill dressing, House-Made Falafel Burger, Panzanella Salad, and Whipped Ricotta & Chipotle Honey. Together, these additions were designed to feel approachable and seasonal, with options that are ideal for sharing around the table. The ceviche and Spicy Salmon Sushi Bites also bring a more global flavour profile to the mountain, something a little unexpected at Big White, and exactly what makes them memorable. They offer a refreshing contrast to richer pub-style fare and reflect a broader, more adventurous culinary direction for summer.

The menu also features thoughtful touches behind the scenes. The whipped ricotta is made in-house, paired with Canadian-made BRICKMANS chipotle honey for a sweet and smoky finish. The same honey appears in the fig and honey spread on the Summer Chicken Burger, adding another layer of flavour to a dish built for warm-weather dining. And for guests craving a hearty classic, the Rosemary Beef Dip is made with Certified Angus Beef shaved prime rib, sourced separately from Alberta.

Beyond the food, The Woods’ summer drink menu offers another chance to celebrate strong regional connections. The wine list features familiar and respected Okanagan and BC producers, including Mission Hill Pinot Gris, Da Silva Malbec, Cedar Creek Rosé, and Church & State Sparkling. Big White has built a close relationship with Mission Hill, Cedar Creek, and the broader Iconic Brands portfolio over the years. Those partnerships have extended well beyond the glass, from activations in the Village Centre to support for Big White’s Ladies and Masters winter programs, as well as collaborations on paired wine dinners and signature events like Big Reds Winter Wine Festival. It’s a natural fit that continues into summer at The Woods.

Photo Credit: Shelby Jeaurond, Food & Beverage Operations Manager

Local beverage ties continue on the cider side with Soma Cidery, based in East Kelowna. Soma has appeared on Big White menus in both summer and winter for at least three years, and their draft cider brings a distinctly local taste to the lineup. For visitors spending time in the Okanagan, it also offers a nice connection to another memorable regional experience, including a stop at Soma’s tasting room and a chance to meet the on-site alpacas.

Beer drinkers will also find strong BC representation. Okanagan Spring remains a major partner of Big White Ski Resort, supporting events like Big Reds and Craft & Country, along with trivia nights, bingo nights, and a range of youth and adult ski and snowboard programs. Their products are featured across all licensed food and beverage outlets in both summer and winter, making them a consistent part of the guest experience.

Cocktails round out the menu with a few fun behind-the-bar stories of their own. The Woods Caesar comes dressed with its signature “Alpine Garnish,” a pickled asparagus spear, Freybe pepperoni, and a cube of jalapeño Havarti. Meanwhile, the Chilli Mango Margarita gets its kick from Olmeca Blanco tequila infused in-house with Thai red chilis, creating a spicy, summery cocktail that feels unique to The Woods.

Check out the summer event dates at The Woods on our events calendar, including our third annual Long Table Seafood Boil. View the summer menu and current opening details on Food & Dining here.

Meet the Chef:

At the centre of it all is Executive Chef Boddie Macklin-Shaw, whose culinary career began at just 16 in fine dining and hotel kitchens along Australia’s Queensland coast. Since joining Big White in 2015, Chef Boddie has helped shape a food culture that feels both elevated and approachable, grounded in quality ingredients, big flavours, and a strong sense of place. This summer at The Woods, that approach comes through in every dish, whether guests are digging into a longtime favourite or discovering something entirely new.

Explore all dining options in the village this season here.