Fearrington’s wine program is delighted to offer 10% off six or more bottles of wine purchased at The Goat! Whether you ask The Goat’s wine guru to mix and match a custom case, or you choose the bottles yourself, you’ll enjoy wines from hand-selected producers at a great value!
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The Relais & Chateaux Fearrington House Restaurant is recognized for its seasonal farm-to-fork cuisine, personable service and a unique fine dining experience. Dine in and read below to learn more about the seasonal menu, our local partnerships, and what's new at The Restaurant.
Also In: At Roost, At The Goat, At The Granary
I never thought that I would end up in the hospitality industry – my parents, traditional and well-meaning, always had high hopes that their daughter would become a lawyer or a doctor. But I soon found I had more interest in cooking fancy dinners for the family than burying my nose in books and studying numbers.
In 2008, I enrolled at the Culinary Institute of America in New York after acquiring my a degree in Marketing and Public Relations in the Philippines. It was at the CIA where I... Full Post >
The Fearrington House Restaurant kitchens are busy preparing for the season with an abundance of delicious fall flavors. With a new menu and fresh flavors, our wine team is offering fall wines by the glass at The Fearrington House Restaurant. See more about these selections below.
One of the oldest producers of Prosecco in the country, Nino Franco from Veneto, Italy produces his Rustico bottling that is fruity, flowery, with notes of yellow pear and a dusty minerality. This... Full Post >
Also In: At The Granary
This Sunday, Fearrington joined over 50 other chefs and local vendors for the 9th Annual Pepper Festival - one of the largest chef competitions in North Carolina! Held in Briar Chapel, just down the road from Fearrington Village, Pepper Festival challenges North Carolina’s top chefs to create original recipes, from pepper donuts to pepper beer, using one secret ingredient: the locally bred and grown North Carolina pepper.
Chef Tom Whitaker and Chef Paola de Mayyer served Deviled... Full Post >
Also In: Fearrington Weddings
Paola joined The Fearrington House Restaurant team in 2015 and was promoted to Pastry Sous Chef in 2016. Born and raised in Costa Rica, Paola worked in human resources and management before moving to the U.S. to enroll in culinary school. During culinary school, Paola was selected to work at the Food Network in New York City, where she developed and tested recipes. Now, Paola creates beautiful wedding and special event cakes, unique desserts and more for The Fearrington House... Full Post >
The Fearrington-Fullsteam Fall beer is our take on an English-style Extra Special Bitter (ESB). To give the beer a Southern twist, we add over 100 pounds of cider apple pomace (pressed apple pulp) from Silver Creek and Seamans Orchards in Virginia. These fruity apple tones complement the ESB's natural nutty and sweet aromas, resulting in flavors of caramel, toasted malts, and a lingering apple sweetness.
On the label, we call this seasonal offering "the true taste of autumn in the South,"... Full Post >
Also In: In Our Gardens
Fall is just around the corner and our chefs are busy preparing the Fearrington gardens for a plentiful harvest. We chatted with Junior Sous Chef Zac to find out what's being planted this season!
What is the vegetable you’re most excited about growing this fall?
We are really looking forward to growing some uncommon fall and winter squashes. People are very familiar with butternut and acorn squash, and they may have even heard of spaghetti and delicata squash, but there are so many more... Full Post >
It was almost ten years ago that I came to Fearrington Village for the first time. I had flown across the country to interview for the position of Sommelier at The Fearrington House Restaurant. At the time, my wife, daughter and I were looking to relocate and it just turned out that I had met Fearrington's General Manager Theresa Chiettini and Proprietor R.B. Fitch the previous year at a Relais & Chateaux Conference in Switzerland. I remember being nervous the entire flight to... Full Post >
In January, Fearrington's wine team began a project to include more organic, biodynamic and sustainable wines on the by-the-glass list at The Fearrington House. This season marks the third cycle of these new selections. Wine Director Maximilian Kast says guests are pleasantly surprised when they find out how much thought is put into the by-the-glass slections. "Not only are the wines delicious and from artisan producers, but they are made by farmers who are looking out for environmental... Full Post >
The Fearrington Gardens have had a busy summer producing vegetables like eggplant, cucumber and so much more for our dishes at The Fearrington House. We sat down with Junior Sous Chef Zac to find out how the gardens performed this season, and what's being planted next!
As a whole how did you feel about the first major season incorporating the garden and The Fearrington House menu?
When we planned the summer menu we focused our efforts on tomatoes, beans, tomatillos, cucumbers and we were... Full Post >
Have you heard the buzz? Of our bees, that is! Fearrington is now home to four bee hives, which produce the honey for The Fearrington House menu and for our Fearrington House-to-Home take-home honey. We talked with Junior Sous Chef Zac to see what's new with our flying friends.
Where are they from?
Our bees are from local hives in North Carolina. It is best to use bees from the area you live in because they are acclimated to the weather - in our case the heat - and are less likely to be... Full Post >