Big White Ski Resort will open for the 2025-26 season on Thursday, Dec. 4 at 8:45 a.m., after 8 centimetres of fresh overnight snow at lower elevations and continuous work from resort operations.

With current snow levels below the threshold for safe operations, our opening date of Thursday, November 27 will be delayed.

You’ve heard about our legendary Okanagan Champagne Powder, our impeccable groomers, the long list of adventure activities, and the family-friendly atmosphere – and figured it’s time to check it out for yourself.

At Big White Ski Resort, we believe your Season Pass should offer more than just unlimited access to our legendary Okanagan Champagne Powder.

Big White Ski Resort has been named Business of the Year at the Canadian Tourism Awards, presented by the Tourism Industry Association of Canada (TIAC).

With Opening Day just around the corner, the food scene at Big White Ski Resort is heating up — not just with bold flavours, but with a renewed focus on local ingredients, seasonal menus and a team of chefs leading the charge.

Following the closure of Globe Restaurant last April, Big White is getting ready to welcome Cabin Kitchen + Bar — a cozy, Canadian-inspired restaurant concept from longtime Big Whtie chef and renowned restaurateur Ross Derrick. Set to open for the 2025/26 ski season, Cabin promises a fresh take on mountain dining that’s grounded in comfort, heritage, and homegrown flavour.

If you're wondering whether this winter at Big White is going to deliver the kind of deep, dry, champagne powder we’re known for—here’s some exciting news:

Big White Ski Resort has always been about more than just world-class snow and stunning alpine views—it’s about community, creativity, and creating spaces where visitors and locals feel at home. This season, the Inn at Big White is unveiling something new, bold and unforgettable: the resort’s first-ever large-scale mural.

The Early Bird deadline is coming up on October 19. Whether you’re a long-time passholder or thinking about grabbing your pass soon, a few things have changed — and we’re here to make the process as easy as possible.