Contributor Profile

Colin Bedford, Executive Chef

A native of England, Colin came to the The Fearrington House in 2005 as Executive Sous Chef. Colin’s culinary interest began early on, taking him to The Castle Hotel, Niagara on The Lake and Prince of Wales Hotel. Colin partners with local farmers, using the finest ingredients from the region and our gardens.  In 2012, Colin was named a Grand Chef by Relais & Chateaux. Read more about Colin here or view his blogs!

Chicken Noodle Soup with a Twist

One dish I'm working on at the moment is a "double-roasted chicken noodle soup." I don't think many dishes come closer to comfort food than one with healing qualities -- maybe a grilled cheese! So, what does "double-roasted" mean? The "double-roasted" part of the soup is created when we combine a white chicken stock and equal amount of roasted chicken bones, giving the soup a beautiful color. The underlining ingredient in this dish is the noodle, and I am going to take it and run! In the... Full Post >

Parsnips for Each Course

Why do I like Parsnips? Parsnips are an uncommon vegetable that are normally not well utilized. However, I really like the story behind them. I don't think there is another vegetable that requires the impact of a season to influence harvesting as much as a parsnip. They are used a lot in England, and remain in the ground until the first frost. The parsnip stays in the ground because after the freeze of the first frost, all the starches turn to sugar. A very versatile ingredient, parsnips can... Full Post >

Fall Favorites

One of my favorites on the Fall Menu at The Fearrington House -- the "Ham & Eggs" with pineapple dish. Not only do the ingredients come together well in the dish, but the combination brings back childhood memories of going to the pub with my parents. It is a classic English dish. I think our guests from the south will really enjoy it -- pulled pork with a little twist. Want more details on the new Fall Menu? See the menu here or sign up for our Food & Wine Newsletter for... Full Post >

Sweet Tea Chicken Wings

I do like a good chicken wing! Sweet tea brined chicken wings with lemon barbeque sauce are at The Fearrington Granary for a limited time only! Come out and try this special dish over the weekend. Full Post >

Falling for Pawpaws

Pawpaws -- what can you do with this fruit? That is a good question! Fall menu planning is in full force and one of our flower ladies lights up a curve ball of a Pawpaw. All I know is that in its raw state it is the most nutritious fruit there is, and now it has entered the land of decadent ingredients. This will be on our fall menu, but in what format, who knows! Stay tuned.... Full Post >

Food Takes Form

Inspiration comes from many different avenues -- this one happened to be vessel driven. We ended up with some of my favorite combos, blue cheese mousse with port jelly, candied walnuts, pear, celery and newski bacon. Full Post >

Looking from a distance to up close and personal….

I always enjoy going home, however my most recent trip was special, not only did I get to see my parents, I had the opportunity to cook with chefs that I have followed and admired for many years. The trip began as I met my parents at the airport and we made the trip into London together. With Mum hammering me questions one after the other, my Dad and Mum’s proud smiles as my name was announced on TV and the best “Fish & Chips” ever at Borough Market, my arrival was a... Full Post >

Leaving Home a Cook, Returning a Grand Chef

I turned 35 this year and realized that I have been cooking for 20 years. It was 14 years ago when I sat my parents down and told them that their only child was about to move across the Atlantic Ocean to pursue his career in Canada. I never really got to experience any of the great restaurants or witness the iconic chefs cooking in England, as I spent most of my time as a commis in the kitchen working hard, building a foundation and eventually moving up through the ranks. After five great... Full Post >

Fearrington’s Chocolate Soufflé

Our iconic beloved soufflé which was on the front of Gourmet magazine almost 29 years ago in April 1984 is still our most popular dessert! - Executive Chef Colin Bedford Full Post >