2019/2020 Resort Developments
New Gondola cabins: The addition of eight new gondola cabins to Lara's Gondola will increase capacity by 50% making the connection between Happy Valley and the main Village quick and easy. This $600,000 upgrade will be ready for the 2019/20 season. These cabins will be able to easily transport mountain bikes during the summer season.
New Magic Carpet: More space for beginners. The resort has invested $235,000 in installing a brand new magic carpet – meaning Big White will be able to give more people the chance to fall in love with skiing and snowboarding.
Sewer upgrade: An $800k sewer upgrade investment is currently in progress for the mountain.
2018/2019 Resort Developments
New treatments, new products and new management at Elevation Spa: Big White took over ownership of Elevation Spa in November 2018 and we are very pleased to announce that Darlene Kentel has returned to Big White as the new Spa Manager. Of the many exciting changes underway, the Spa now uses and stocks environmentally-friendly products from the organic skincare line Eminence, and is offering male-specific treatments including MANicures and Papa’s Pedis. Learn more about what’s new at Elevation Spa here.
NEW Powder Chair: A four-passenger fixed grip Leitner Poma lift has replaced Canada’s oldest and most popular triple chair. Following an investment of $3.9 million, the new lift has increased upload capacity to 2,400 passengers per hour, allowing more skiers and snowboarders to enjoy the amazing terrain on the Powder Chair. The chair had its grand opening on 14 December and is now up and running for the 2018/19 season!
NEW Pistenbully groomer: A new $450,000 groomer has been purchased for winter grooming during the 18/19 season. The new groomer, offers the most modern alpine technology for precise grooming work and will be a helpful addition to Big White’s extensive current fleet of groomers.
New Extended Season - Now open until April 22 for Easter The 2018/19 season is off to a great start. Thanks to the hard work put in by the Big White Team in the lead up to Opening Day, guests are now enjoying our new Powder Chair and new skier tunnel from the village. The Team has also been working closely with the Easter Bunny and we are delighted to announce that we will be extending our winter season to now include Easter!
NEW Staff Housing: Seasonal staff have moved in to our brand-new staff housing for the 2018/19 winter season. This is the first of four buildings on the present site around Gondola Way, and represents the start of a subdivision in the Black Forest area. Staff living in the building have excellent access to the Black Forest Express Quad, Lara’s Gondola and the Happy Valley Day Lodge.
New menu items at Happy Valley, Clocktower Coffee Co. & Gem Lake When you’re feeling the cold outside, come in to sample one of the beautifully warm meals newly available at the above Big White food & beverage outlets – including tasty new Pho to Go at Clocktower Coffee Co., mini donuts with cinnamon sugar at Sk8ers, Popkum BC-farmed prosciutto-crusted rabbit with an apple-stuffed loin at Kettle Valley Steakhouse, five-spiced chicken lettuce wraps at Moose Lounge. Plus enjoy a variety of new vegetarian options across all locations, including vegan tuna at The Woods!
New waste management program at Happy Valley Day Lodge In an effort to be more environmentally conscious and engage in socially responsible waste management procedures, Big White is introducing a new program at Happy Valley Day Lodge to streamline all waste production. Big White will also be limiting use of plastic straws, with straws only available upon request. Keep an eye out for new systems coming into place this upcoming winter season!
New dessert program at Big White Award-wining pastry chef Leigh Holuboff has created a range of new desserts for the Big White food & beverage portfolio, using the finest local and imported ingredients while incorporating modern and traditional techniques. Desserts only use Big White’s very own signature recipe chocolates, the 68.4% “Alpine Noir” and the 43.2% “Monashee milk”, both having been designed in Meulan, France at the Cacao Barry O’R Noir laboratory by Chef Rob Walker. Desserts include the Alpine Noir cream puff, the lemon raspberry tart and the tiramisu cheesecake bar.