How It Started
The Oystercatcher opened its doors in late February of 2002. Barry and Kelly Kazakoff recognized the need for a new type of restaurant that was non-existent at the time on Salt Spring Island. It would be a place of high energy and would attract a broad range of people of all ages, where one could enjoy an upscale dinner of seafood, steaks, burgers, entree salads, or other dishes representing a more flexible style of eating.
Barry and a brand new Oystercatcher, 2002With a longtime interest in cooking and recipes, Barry and Kelly set out to launch this new restaurant which would seek to marry consistency and quality in a way not seen before in more casual, full-service restaurants. They brought in several colleagues from Vancouver and Victoria to help start the endeavor.
The goal was an unrelenting commitment to do things well, invest in training, and pay very careful attention to detail. Barry and the team set out to carefully add other restaurants with the same passion and commitment. With the contribution of many talented individuals such as Greg, Amber, and Russ, just to name a few.
The Salt Spring Group grew in a deliberate manner. The new restaurants were introduced with unique menus and designs. Among these, are BoardWalk, Uptown Pizza, The Local Bar, and Shipstones Waterfront Bar.
Today, Salt Spring Group remains locally owned and operated with an incredibly hands-on approach from its long-tenured senior leadership supported by dozens of individuals dedicated to the quality of experience.
An old-school scuba diving helmet, proudly decorating Oystercatcher for 20 years. 
About our Lamb.
Our Lamb Burgers are from lambs born and raised here on Salt Spring Island whenever possible. Some of the lamb comes from our own farm on the North End of the island, Quarrystone House Bed & Breakfast.
Barry and Kelly have been raising these sheep for over 20 years while hand-feeding them, turning them out into fresh grass fields, and taking care of the newborns.
If the Salt Spring Group requires more Lamb, we have several other fresh and local farms to turn to such as Dixon Farms and Hawthorn Hills Farm.
If these supplies run out, there are times when substitute with New Zealand ground lamb.
We hope you enjoy your Salt Spring Lamb Burger during your stay!
About our Salmon.
The Salmon we carry is fresh, Wild West Coast Sockeye Salmon. It’s ocean-going and line-caught at 6-8 lbs, which allows for an ideal body fat content and no net-caused bruising.
We serve our Salmon simply grilled with our Ginger Cilantro cream or a Three-Mustard sauce and all our fish is cooked to a translucent state.
Come visit and give it a try!
Quarrystone’s new lambs, photographed by Sacha Kazakoff.Barry fishing in Africa, photographed by Chase Kazakoff.