The Willows Inn on Lummi Island

In The Media

“One of the 10 Restaurants [in the world] Worth a Plane Ride”
New York Times, January 7, 2011

“The 41 Places to go [in the world] in 2011”
New York Times, January 7, 2011

“Willows Inn, on the tiny San Juan island of Lummi, is about two hours from Seattle by car and ferry. Yet it is about to become a destination restaurant, thanks to its new chef, Blaine Wetzel. The 24-year-old, formerly the protégé of Rene Redzepi at Noma, the Copenhagen restaurant that was ranked the “best restaurant in the world” for 2010 by S. Pellegrino, took over the kitchen at Willows last year.” New York Times, Travel Section, January 7, 2011

"...their beautiful island farm, with its verdant pasture ad vegetable beds, handsome chickens ranging on the grass, and dark towers of evergreens in the back ground.” Deborah Madison, Taste, Spring 2002

"The meals are outstanding and accompanied by a wine list nothing short of superlative.” Coastal homes and Lifestyles, 4th Quarter, 2004

“...wake up each morning to breakfast eggs from The Nettles-about the best I've ever had...” Deborah Madison, Gourmet, July 2007

“...Lummi a hidden gem of pristine quiet, and the kitchen focused on serving...the most local food imaginable.” Gourmet

“Back at the inn, we fired up the Wood Stone oven and went to work. Starks and Olsen offered us access to their pantry and to a tank filled with a cache of live spot prawns. I determined at once to put together spot prawn bisque using fresh tomatoes shallots, thyme, and the heads of the prawns for the base; each serving would be garnished with a substantial quenelle made from the lobster-like tails. As I separated their heads from their tails, I felt the spot prawns shudder and realized that here again was the sensation I had felt when I pulled the gills from the salmon, the eerie but intensely positive charge of life passing out of one form and into another. I was reminded of a line in the celebrated and long out-of-print cookbook, Gala, by Fernand Point and Salvador Dali regarding the specter of death that lends resonance to all the best cooking. Once that line disturbed me; now it made sense.” Chef Greg Atkinson, Food Arts, March 2006

“...one of the region's finest bed-and-breakfasts..” Above, Winter 2010

“..the last best place.” Sunset, May 2006

“..some of the best food this side of Paris.” Seattle magazine, May 2009

“Slow Food devotees make the pilgrimage to under-the-radar Willows Inn.” Travel & Leisure, July 2009

“The loudest sound is the rhythmic hush of waves from the beach below.” Coastal Living, May/June 2003

“On the deck, guests sit side-by-side, as if watching a movie.” Coastal Living

 

 


Riley Starkse

Owner, Riley Starks, wears many hats at the Inn. In addition to proprietor he is farmer, reefnet fisherman and food connoisseur.

 

Picture Gallery

 

The deck at the Willows

The Willows Inn has been a welcome retreat for travelers since 1910. Since purchasing the Inn in 2001, owner Riley Starks has revived the tradition of the “farm resort”, using produce, poultry, eggs and other ingredients grown at his nearby Nettles Farm, and capturing the bounty of the Fraser River salmon run, to enhance the culinary experience at the Inn.

Riley and wife Judy started Nettles Farm in 1992 in an effort to provide more flavorful alternatives to the produce then available at local markets. They were founding members of the Bellingham Farmers Market, and sold their produce there for 6 years. During that time they created a pasta company on Nettles Farm, produced tomatoes and washed greens, sold the eggs of 800 laying chickens, and created a USDA inspected abattoir to process 6,000 chickens for meat each year.

In 2001 they realized their dream of sharing the wonderful flavors they were experiencing, beyond their local community. By purchasing the Willows Inn and Restaurant they were able to create an environment where they could practice their food philosophy and enjoy the satisfaction on their customers' faces.

Perched above the Straits of Georgia, with stunning west-facing views, the Willows Inn has become a destination for "foodies" and relaxation seekers alike.

In 2005 the Willows was proud to be included in a book called: Renewing the Countryside Washington, a series of books that celebrate those people working to make a difference in their communities by adhering to creative, sustainable practices in the face of trends favoring cultural homogeneity.

 

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