COVID-19: Weekly Update 05.14

Dear Union Club Members,

The Victoria Day weekend is here. Though the forecast calls for clouds and showers, there is more than a glimmer of good news for our Union Club community.

This week, the General Committee virtually met and approved reopening of the Union Club in line with directions from the Provincial Health Officer and WorkSafeBC. As our priority continues to be the protection of members and staff, the reopening will be in phases.

On Tuesday, May 19th, the Club will have a ‘soft’ opening with limited offerings such as complimentary tea and coffee. Food and beverage service is expected to start June 1st. Guest rooms will also be available as of May 19 for members. The Executive Fitness Centre will open when we have direction to do so.

Staff is implementing new health and safety protocols and working on how to inform us of these new procedures. Member cooperation will be appreciated on such matters as physical distancing and staying home if feeling unwell. Staff has assured me that it will be easy to follow the signs!

The Takeout Meals program began last week with many members enjoying the Club’s cuisine and pairings at home. The meals are perfect for singles, couples or even a very small gathering of trusted contacts, the latter in line with Dr. Bonnie Henry’s guidance of course! Remember to check the weekly email on Mondays for menu choices and ordering deadlines. Takeout Meals will continue into the near future.

The General Committee and Management look forward to bringing you further updates and initiatives as they become available.

The past two months have been challenging for all. On behalf of the General Committee, thank you for your support and understanding as we continue to sail uncharted waters. I can hardly wait to welcome you back to the Club. Until then, stay healthy and stay safe.

Grace Van den Brink, President

The Union Club’s ‘Soft Opening’, May 19

The Union Club will be re-opening under the following rules and guidelines on Tuesday, May 19 at 7:00am. Operating hours will be 7:00am to 11:00pm, seven days a week.

For the complete re-opening plan, including the rules and regulations that will be in place, please click here.

This Week’s Take Out Meal Kits – ORDER TODAY!

To view the take out menu options for May 19 to May 23, 2020 please visit the Club’s Dining page on our website by clicking here.

All meals come fully cooked and packaged, ready for re-heating. Please email to let us know which days you would like to sign up for. 

This week’s deadline for sign up will be Friday, May 15 at 5:00pm. Meal Pick Up Time will be between 12:00pm – 5:00pm, each day. If for some reason you are unable to pick up directly from the Club, please let us know and for $15.00 we will deliver it.

Should you have any questions about the UC Take Out Meal Kits, please contact Danielle Scott, Sales & Engagement Manager, at


As many Club members may recall, we have been treated to international musicians performing at the Club, thanks to our friends at Mécénat Musica (who are also UC members).

Mécénat Musica Vidéoclips is a cultural music video channel hosting original cultural music videos.The non-profit mission is to assist exceptional artists by producing, distributing and marketing cultural music videos. Culture & musicis their passion!

Mécénat Musica Vidéoclipsconvey a sense of culture (not just videos of artists performing).Locations are in streets, parks, galleries, museums, cafes, concert halls, lakes, mountains … anywhere.

For view these videos, please click the link below:


Women’s Golf Day (WGD) is an event celebrating girls and women playing golf and learning the skills that last a lifetime.

WGD is a collaborative effort by a dedicated team, golf management companies, retailers and organizations all working together to engage, empower and support girls and women through golf.

The four hour experience allows a simple and accessible platform to build a foundation and creates a network to support the continuation of golf no matter what skill level or interest while engaging them in a charitable cause with global impact from a local level.

For full details, please click on the link below:


The Union Club of British Columbia is home to a unique Management Team. Long-term success depends, above all, on the quality of the Team providing the leadership, direction and vision. The Union Club is in good hands with the current Management Team’s wealth of experience and knowledge of the hospitality industry.

To introduce (or re-introduce in some cases) your Management Team to you, your weekly email will now feature “Meet the Management Team”, where a different Manager will be profiled each week. This week we feature William Johnson, Food & Beverage Manager:

William Johnson, Food & Beverage Manager

I recently moved my family to Victoria from Vancouver for the Food and Beverage Manager position at The Union Club of British Columbia. I am excited to take the position as I had been a guest at the Club many times and greatly enjoyed my experiences here. I am also good friends with Chef Nicholas, who did an excellent job of convincing me to make the move.

My most recent endeavour prior to joining the Union Club was as the proprietor of Crowbar Restaurant. It was a 30-seat restaurant and cocktail bar in Vancouver. We specialized in whole animal butchery and worked with local farms to bring a simple, contemporary menu together. I worked closely with my team to ensure every guest had a wonderful experience. I also curated the restaurant’s cocktail offerings, wine, cider and beer selection. Crowbar was a labour of love, but I was happy when the time came to sell and begin a new adventure.

Before venturing out on my own, I worked as a manager, barman, and sommelier at numerous fine-dining establishments around Vancouver. My resumé includes stints as bar manager at the award winning L’Abattoir restaurant, bar manager at the renowned CinCin Ristorante + Bar, as well as head barman and sommelier at Gastown’s Nicli Antica Pizzeria. Prior to that, I laid the foundation for a future in the restaurant world at Cactus Club Café, where I climbed the culinary ladder from bartender to manager and eventually earning the role of wine director/sommelier.

In addition to being a cocktail enthusiast, I am also a certified sommelier, completing my Level 4 Sommelier Diploma through the Wine and Spirit Education Trust. I have received additional training with the WSET as an Approved Internal Assessor – a program designed teach the courses that I enjoyed so much. I most recently completed the United States Association of Cider Makers’ Certified Cider Professional program. Additionally, I hold a general arts degree from Capilano University.

I look forward to sharing the value of my experiences with my team. I hope to teach and inspire the food and beverage team to be truly hospitable. Together, we will strive for friendly and welcoming service and build a culture of kindness and generosity.

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