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Fearrington House Restaurant

The Fearrington House Restaurant, a member of the Relais & Chateaux association, is recognized for its sophisticated seasonal cuisine and personable service and promises guests a unique fine dining experience. Located in the original Fearrington farm home-place, the series of small, elegant dining rooms feature views of the stunning gardens; each is furnished with European antiques, and accented with original Southern art that creates an understated elegance.

Best of 2015!

A big thanks to Chapel Hill Magazine readers and Fearrington supporters for voting for us in the annual Best of Awards -- and a congrats to Fearrington staff. We are proud to announce that Fearrington businesses placed in 13 categories! Best Upscale Restaurant Platinum Award The Fearrington House Restaurant Best Overall Service Platinum The Fearrington House Restaurant Best Spa Platinum Spa at Fearrington Best Place to Get a Massage Platinum Spa at... Full Post >

English Afternoon Tea

One of our most treasured amenities, in which all Inn guests are welcome to partake, is the complementary English Afternoon Tea, served from 4:00pm until 5:00pm every day in The Fearrington House Restaurant. This service is exclusive to Inn guests, so you can be sure your tea service will be relaxing and catered to you. Choose from any number of Harney & Sons Teas from our Tea Menu placed at your table. From the classic Earl Grey to herbal Raspberry or Verveine, there are plenty of... Full Post >

Summertime Brew

Wine Director Maximilian Kast and Sean Lilly Wilson of Fullsteam Brewery have released their latest brew-concoction. This summer throughout Fearrington Village we will have the Fearrington-Fullsteam Summer India Tea Ale on tap. This beer is a session IPA made with tea grown by our neighbors in South Carolina. Stop by The Fearrington House, The Fearrington Granary, The Goat or Roost to try the latest collaboration and cheers to the season! Full Post >

Our Green Initiative

The Fearrington House Restaurant is the only AAA Five Diamond Restaurant in the US to be green certified by the Green Restaurant Association. As such, we strive to find more ways to be environmentally friendly. Certified Green Restaurant® In 2008, Fearrington House Restaurant started working with the Green Restaurant Association. Shortly thereafter, Fearrington House Restaurant became a Certified Green Restaurant. Two years later, in 2010, we upgraded to a 2 Star Certified Green Restaurant... Full Post >

Take a Taste of Fearrington Home

If you have visited any of our shops or stayed in our Inn, you may have noticed a little yellow book propped on the counter for sale or lying on a coffee table next to your room's plush sofa. That familiar yellow book is none other than The Fearrington House Cookbook: A Celebration of Food, Flowers, and Herbs, written by R.B. Fitch's late wife Jenny Fitch and illustrated by Dovecote's merchandising manager Daneen Eaton. Arranged by season and celebration, this all-inclusive book offers... Full Post >

A Sprouting Spring Menu

Spring is all about freshness. The colors, the tastes, the ingredients -- they all seem brighter than other seasons. After the browns and oranges that rein in the Fall and carry over into the Winter, the Spring menu is one of the most exciting for us in the kitchen to plan. Some ingredients say Spring, like strawberries, morel mushrooms and ramps. Until local produce, like strawberries, hits peak season and makes its way into our kitchen, we incorporate ingredients from all over the United... Full Post >

Chocolate Curls

Who knew the amazing new desserts at The Goat would don white and dark chocolate curls? Fearrington's Cake Designer and Chocolatier Emma Isakoff gave us a full tutorial! Start with tempered chocolate at 33 degrees Celsius, known as working temperature in the kitchen, and spread on acetate strips. Why acetate? "Chocolate crystals will mimic whatever surface you place it on," says Emma. "The acetate is shiny which gives the final product a beautiful sheen." Once the chocolate is nice and... Full Post >

Kanonkop Estate Wine Dinner

We live in the most exciting time to be a wine enthusiast in the history of the world. Some may say that this is a bold statement but the reality is, there has never been such high quality wine coming from so many regions all over the world. In the eighteenth century, when one mentioned world class wine there was just Bordeaux, Burgundy, Champagne and Rhein Riesling. Even a hundred years ago the conversation was still focused on those areas. Now the world is our oenological oyster and there are... Full Post >

Gelato Galore!

This Friday, March 20th marks the arrival of a much awaited Spring! While others are preparing for Spring cleaning, The Goat at Fearrington and Executive Chef Colin Bedford have been perfecting gelato -- lots and lots of gelato! Why gelato at The Goat rather than ice cream? "It's a wonderful vehicle for showcasing local fruit and dairy," said Chef Colin Bedford. "The idea started when we were experimenting with our housemade tea blends. The flavors and aroma of hot tea sparked an idea, that... Full Post >

Mastering Chocolate

Fearrington's Executive Chef Colin Bedford and Cake Designer Emma Isakoff made the trip to the "Big Apple" for an exclusive chocolate class with master chocolatière and Valrohna chocolate specialist Philippe Givre. Chef Bedford first met Philippe at a Valrohna class in Paris. The Fearrington duo, along with 10 other participants, settled in to a three day class at Valrohna's school in Brooklyn, New York. "The building is beauitful," said Chef Colin Bedford. "An old shoe factory filled... Full Post >