Welcome to the Harbour House Hotel on Salt Spring Island, BC
The Harbour House Hotel on Salt Spring Island offers year round accommodation. Here you will find a warm relaxing atmosphere, friendly staff, and 38 comfortable guest rooms, most with great harbour views. This eco-friendly Salt Spring Island hotel is located at the head of Ganges Harbour, overlooking the Marina and within walking distance to the Ganges Village area local attractions, market, and activities.
If you plan to host your special event in Salt Spring, we are happy to share information about our facilities for meetings, conferences and weddings, for up to 160 guests.
Please feel free to call us for more information or reservations at 1-250-537-4700
Hotel and Guest Services:
- 38 guest rooms
- Most guest rooms offer harbour views with stunning Gulf Island sunrises
- Non-smoking rooms
- Meeting, Banquet, and Conference Facilities
- Weddings and Special Events Facilities
- Complimentary wireless internet
- Complimentary parking
- Walking distance to Ganges Village
- Marina located across the street
- Local activities include kayaking, sailing, whale watching & hiking
- Scooter and car rentals available nearby
- Pet-friendly rooms available when specifically booked.
- "Tourism BC Approved Accommodation"
Early in the 1900’s newlyweds Alfred Fred Crofton and Nona Wilson bought Jack Scovell’s 100-acre seafront farm at the head of Ganges Harbour. They set about raising livestock, fruit, vegetables and their quickly growing family of “D’s”-- Dermott, Desmond, Diana, Doreen, Denise, Donovan and Dulcie. When Fred went off to fight in WWI, Nona began taking in overnight travelers and eventually renovated their farmhouse into a 12-bedroom guesthouse, named it after Fred’s Irish country home and opened the doors of the Harbour House Hotel. Guests came by land and sea to sample the Crofton’s rustic yet elegant hospitality. There eventually came to be a saltwater swimming pool, twin tennis courts, picnics, fishing trips, scavenger hunts and high tea served on the vine-covered veranda.
Meanwhile, the original farm supplied Billy Eng, the hotel’s chef for nearly 50 years, with produce, eggs, turkeys, hams and chicken to feed the Crofton family as well as the hotel guests. There was no refrigeration and no regular ferry service, so the Harbour House Hotel, and Salt Spring Island, was largely self-sufficient.
After the Crofton’s sold the hotel and regular ferry service in the mid 1950’s brought meat and produce from afar, the farm fell into disuse. Much of the land was sold off and developed, donated, or given to the Crofton children. The last 17 acres remained behind the hotel and grew up with alders, blackberries, wild rose, broom and thistles.