A Husband’s Depleted Quarry, a Wife’s Business Venture
The 55-acre lush floral landscape synonymous with Butchart Gardens was designated as a National Historic Site of Canada in 2004 and they are continually drawing on a rich and fertile accord. 1904 marked the start of the Gardens when Jennie Butchart began sowing the Butchart property to replenish the spent limestone quarry left from her husband’s concrete- making business venture. The gardens expanded over the years and began to draw spectators and visitors from across North America.

Left Coast Philosophy
Butchart Gardens has cultivated their attractions in true West Coast fashion. They boast creating their own seeds, fledglings and self-sustaining approach to gardening. Kitchens at the Butchart use local produce and they subsequently use the compost from the restaurants to fertilize their soil. Wells and reservoirs have also been added throughout the property to ensure survival through drought conditions and resource depletion.

Not Just Tea!
Butchart Gardens was featured in tea aficionado Bruce Richardson’s, “The Great Tea Rooms of America” by the Benjamin Press, but they’re more than just a serious tea location. With newly themed gardens for every season, two restaurants, a coffee shop, gift shop, Saturday night fireworks and world class entertainment, the Butchart has many diverse attractions for an afternoon or evening outing. They boast both a fine dining restaurant, as well as the cafeteria-style, Blue Poppy restaurant, a coffee shop and two satellite coffee centres – Butchart Gardens’ patrons don’t have far to go to fill their appetites. Kid’s menus are available in both restaurants and a large variety of menu items including gelato and desserts are served daily.