Channel Bass Inn

Originally built as a private home in 1892, The Channel Bass became an Inn in the 1920s. Today this Chincoteague  landmark has seven beautifully furnished, air-conditioned guest rooms, including one suite, each with private bathroom.

Amid gorgeous perennial gardens, the Channel Bass Inn offers the Island visitor peaceful, beautifully furnished accommodations. When the weather is cool, a pellet stove burns brightly in the main fireplace – a cozy place to enjoy a glass of wine with other guests. There's a TV in the sitting room, if you want to keep up with the outside world. Otherwise, choose a book from our ample selection – if you don't get to finish it, there's a good chance we'll let you take it home with you.

Weather permitting, breakfast and afternoon tea are served on a side porch overlooking the Japanese gardens and the pond. The trickle of the fountain provides a soothing background sound – the occasional splash is the ducks jumping in for their refreshing morning dip!

Our resident backyard cats know to keep their distance! For the early risers, our gardens are a wonderfully restful place to sit and enjoy a first cup of coffee and observe the interplay of our local wildlife. Or perhaps an early morning ride out to Assateague Island would be the thing to do before breakfast -- it's only 2 miles away. If you would like to take your coffee or tea with you, please help yourself to a travel mug from the kitchen.

Over the years, the Channel Bass Inn has welcomed many talented visitors of all ages who have played, sung, and danced for us and our guests. We have moved our piano to the dining room and are encouraging all you wonderfully blessed people to come play for fun at teatime. We would love it, and we know everyone else will too. And, who knows, maybe someone will get a recording contract out of this!! So bring your beautiful voices, your violins, your guitars and even your spoons, and come make music with us! We'll call it a "Scones and Jam Session"!!

All Channel Bass Inn guests are welcome to complimentary bicycles, backpacks, beach towels and beach chairs, beach umbrellas and coolers, binoculars and birdbooks.

All rooms are air conditioned, spacious and quiet with comfortable sitting areas for reading and relaxing – a distant view of nearby Chincoteague Bay can be seen from some of the rooms. A noteworthy feature of the Channel Bass Inn is that no two guestrooms share a common wall. That, together with the exceptional soundproofing, ensures peace, privacy and a good night's rest for all our guests.

All rooms include Channel Bass Inn soaps, conditioning shampoo, shower gel, fluffy bathrobes and towels, triple sheeting on beds, hair dryer, alarm clock, Wi-Fi and lots of books to read. Daily rates are based on double occupancy and include a full breakfast. An iron and ironing board are also available for your use.

Hosts Barbara and David Wiedenheft (from England and Chicago respectively) came to Chincoteague in 1992 to begin new careers as innkeepers. Since then they have established a tradition of scrumptious breakfasts and delicious English afternoon teas featuring Barbara's "world famous" scones - everybody's favorite.

Barbara and David look forward to extending their special brand of hospitality to their guests at the Channel Bass Inn.

What's For Breakfast? For the caffeine lovers, we always have delicious, fresh coffee available first thing in the morning. We have a coffee machine with a timer, so we can set it to start any time you want! Breakfast is a fine affair at the Channel Bass Inn – we call it a "very full breakfast". There's more good coffee at breakfast, or a good "cuppa" if tea is your preference… (Barbara is from England, remember?) Or perhaps you'd prefer a hot chocolate, with whipped cream maybe?

At the breakfast table you may find a beautiful fresh fruit salad served with a yogurt, sour cream and honey sauce. Or perhaps a warm compote which we serve with granola – a wonderful combination! David has created a fabulous yogurt and fruit parfait, fresh fruits blended together and swirled through a creamy Greek yogurt. There are always two delicious breads, baked by Barbara; perhaps it’ll be kuchen, zucchini bread, bran bread, or Barbara’s wonderful blueberry muffins. The main course varies each day as well. It could be crab quiche and/or cheese and onion quiche, or world-famous eggs and croissants, or a delicious chile cheese egg bake, or perhaps those marvelous crepe-like blueberry pancakes, with sausages for those who want them. Or enjoy Barbara's new favorite breakfast Mexican Eggs. Our smoked salmon and bagels breakfast is popular too – the salmon is delivered from New York right to our door!

We are very happy to cater to vegetarians, vegans, and guests on a gluten-free diet. Please let us know in advance of any dietary restriction. We have an abundance of good filtered water in the kitchen, and you’re welcome to fill up bottles for your day time excursions.

Only farm fresh eggs from pasture-raised hens are used in the preparation of all our egg dishes. They are delivered to our door by Seaside Farm in Atlantic, VA.

“You create a wonderful atmosphere. Breakfast and tea were beyond compare - delicious! The big room was perfect. Thank you." - Maureen, David, Ben and William

What's For Tea? Afternoon tea is usually a four-course affair. The first course is something savoury, perhaps tea sandwiches or cheese scones. The "world-famous" scones come next, with butter, jam and cream of course. Guests are able to sample several different kinds, the ginger scone being the most popular at the moment. The third course may be the decadent chocolate trifle, or butterscotch pecan tart, or Apfelkuchen (German apple cake) or pound cake with blueberries, strawberries and cream. For those hearty eaters, Barbara offers an additional tidbit – a jam tart, a macaroon, a butter "biscuit" (cookie), or maybe even a stuffed monkey!

The Tea Room at the Channel Bass Inn, which was opened in 1995 by innkeepers Barbara and David Wiedenheft, has become very popular with Island visitors. The Tea Room not only offers afternoon tea to Channel Bass Inn guests, but gives all visitors to Chincoteague the opportunity to sample a taste of England.

Afternoon tea is served on Tuesday, Thursday and Saturday - usually starting at 3:30 p.m. The price per person is $23. Tea Room reservations are required. Please call Barbara at 757-336-6148 for availability.

Channel Bass Inn guests are offered afternoon tea at a special rate of $12 per person. Breakfast is also available to Island visitors who are not staying at the Channel Bass Inn. Please let us know the day before if you would like to join us.

For larger parties, such as bridal and baby showers, the Tea Room may be available Wednesdays and Sundays. Please call Barbara at 757-336-6148 for more information.

P.S. You may have noticed in our description of our Tea Room that there is no mention made of "High Tea". As a Brit, I have to tell you that in the United Kingdom a high tea is a "working man's supper" which would be served to the whole family at 5.30 or thereabouts when the master of the house came home from work. It would consist of endless pots of tea, a loaf of fresh bread, butter, cheese maybe, cake of some description, and would include something hearty such as pork pie and chips (french fries), or maybe steak and kidney pudding. This certainly bears no resemblance to the "high teas" served in the posh hotels over here. In the UK it would be unlikely to drink alcohol at that meal - the men would go to the pub down the street for their pint of ale. No champagne or sherry, that's for sure. And when the pubs close, it would be traditional to pick up a late night supper from the fish and chip shop on the way home! ~ Barbara

“Our time at your inn was wonderful! We'll rave about the beautiful atmosphere, breakfast and tea until we can visit again. You were so welcoming, we felt like family. Take good care and many, many thanks!" - Laticia and Naeem, Arlington, VA

“We had a lovely time at the Channel Bass and enjoyed and appreciated everything -- including, but not limited to, the warm welcome, David's hand-drawn map, the beautiful spacious room, the super comfortable bed, the great shower, the truly delicious, creative and healthy breakfasts, the roses, the ducks, the cats, even the mosquito repellent you so kindly lent us. And let us not forget the best scones ever. Thanks so much. We will recommend the Inn heartily to anyone we know heading to the eastern shore.” ~ Elizabeth and Rick, Arlington, VA

“David and Barbara bring new meaning to the word “hospitable”. We visited the Channel Bass Inn for our honeymoon, and were so pleased to find the cozy and restful environment we were looking for after the craziness of the wedding. The room was beautiful, the price was right, and the food was out of this world! We could not have asked for more. We're already planning our next trip back next year for our 1st anniversary.” ~ Renee and Dan, Virginia Beach, VA

"Barbara, I had a wonderful time during the 3 days spent with friends during the day and at your inn in the morning and night...I so enjoyed the time spent with you, David and your guests in a very international atmosphere which is the kind I always enjoy!  You and David are such wonderful hosts and truly make us feel totally at home.  I thank you for all the early coffees and treats which made my early awakening so delightful and for the scrumptious breakfast - trademark of your inn.  I look forward to seeing you in November.  A big hug and plenty of "bisous" to you and David... " ~ Madeleine

"Thank you for making my trip to Chincoteague Island, one of my very favorite vacations. From the big hugs my mother and I got upon checking in, I knew we were about to have a wonderful time. The room was beautiful and so comfortable that it felt as if we were staying at a cherished relatives home. The breakfasts were amazing, we never needed lunch because we were stuffed for hours after we enjoyed your delicious cuisine. The Tea we attended was simply the finest one I have ever had the pleasure of sitting down to. We enjoyed talking to you and David very much and we were also stunned by how sweet all the other guests were. It was my first B&B experience and from speaking to friends after I returned, I now realize how exceptional our experience was. I will be back next summer for sure! Thank you again for being such wonderful innkeepers, I cannot express how pleased I am with your wonderful establishment. " ~ Katie Black, Wall NJ

"Our time at your inn was wonderful! We'll rave about the beautiful atmosphere, breakfast and tea until we can visit again. You were so welcoming, we felt like family. Take good care and many, many thanks!" ~ Laticia and Naeem, Arlington, VA

"As always just a lovely lovely place to relax with wonderful food, great conversation with Barbara and David, and a beautiful atmosphere. See you again next year!" ~ Brandy and Rodney, Darnestown, MD

“What a great place for a weekend getaway! Barbara and David were perfect hosts! Afternoon tea is out-of-this-world yummy, and breakfast will last you all day. We'll definitely be back for another visit!” ~ Kacee and Darren, Takoma Park, MD

The native Indians called our island Gingo-teague, which means "beautiful land across the water." Historically, Chincoteague has been a fishing village, widely known for the salty taste of the oysters from nearby bays. Commercial fishing boats still off-load their catch on Chincoteague.

Nearby Assateague Island provides a natural backdrop for your stay on Chincoteague. Uninhabited now, it has become a National Wildlife Refuge and National Seashore. The Refuge, a favorite destination for birders, includes areas of sandy dunes, marshlands and wooded areas. The Seashore provides long sandy stretches for walking, sunning, swimming, and shell-gathering. The wild horses, made famous by Marguerite Henry's children's classic Misty of Chincoteague, roam contentedly on Assateague Island.

There is much to do and see on the islands of Chincoteague and nearby Assateague...

• Walking, bicycling, kayaking and canoeing are favorite activities.
• For a faster pace, jet skis and motorboats are available, and young people will enjoy playing miniature golf or bouncing in the bumper boats.
• There are sightseeing tours on both land and water, and fishing boats are available for charter.
• After a day on the water one can browse for antiques and gifts or enjoy a meal at one of Chincoteague's fine restaurants.

Please note: There is a new bridge which will bring you further north on the Island and GPS and online directions may not know the way!! When you come onto Chincoteague Island take a right at the lights at the foot of the bridge onto Main Street, and take the 5th street on the left ~ that is Church Street ~ (after Clark Street and Smith Street.) You'll see the Channel Bass Inn on your immediate right-hand side. Please park in front of the Inn and come into the front porch. You can reach us by picking up the red phone, or ringing the doorbell.

Directions to the Channel Bass Inn From Washington/Baltimore:

Take 50 East across the Chesapeake  Bay (toll is $4.00 round trip). Continue on Route 50 East. Stay to the right at the split with 301 (otherwise you'll end up in Wilmington, DE!!) and follow the signs to Ocean City or Easton. Stay on Route 50 East and continue through Easton and Cambridge towards Salisbury.  At approximately Mile Marker 108 you'll follow signs to 50 East from the left-hand lane (signposted Ocean City) and then 13 South towards Norfolk.

Approximately 45 minutes later you will cross the Virginia State Line. 4 miles after VA line take a left turn at the first light on to 175 East, signposted towards Wallops Island, Chincoteague and Assateague. Continue on 175 East for 11 miles. You will then be on Chincoteague Island. At the lights take a right on to Main Street (going South) and take a left turn at the 5th street on the left - Church Street - (after Clark Street and Smith Street.) You will see the Channel Bass Inn on your immediate right-hand side.

Please park in front of the Channel Bass and come in. There is a red phone on the front porch - please use it to contact us when you arrive (or ring the door bell). We recommend that you park behind the inn, in the Municipal parking lot, once you have unloaded your luggage. WELCOME!

From Norfolk Area:

Take Northampton Blvd. towards the Chesapeake Bay Bridge Tunnel. After crossing the Bridge, follow Route 13 N. Exit right on Route 175 East (approximately 1-1/2 hours.) Continue 11 miles to Chincoteague. At the lights take a right on to Main Street (going South) and take a left turn at the 5th street on the left - Church Street - (after Clark Street and Smith Street.) You will see the Channel Bass Inn on your immediate right-hand side. WELCOME!