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.
The Fearrington House Restaurant started working with the Green Restaurant Association in 2008 to demonstrate a commitment to the local environment. Shortly thereafter, Fearrington House Restaurant became a Certified Green Restaurant®. In celebration of Earth Day, we want to share how we're doing our part to protect and nurture our habitat.
For the last several years we've grown our sustainable practices:
Fearrington has worked with local farmers and growers since The... Full Post >
What's for dinner when training for a three-day bike ride across California? Here's what Chef Bedford said he looks to incorporate into his training meals.
Dinner usually entails grilled, medium-rare steak, brown rice, roasted brussels sprouts, and mushrooms with coconut oil and sage. In order to stay in peak shape, it's important to integrate multiple food groups, particularly proteins and carbohydrates!
Just $1 will provide 10 meals to children who are hungry. Support Chef... Full Post >
Also In: In Our Gardens
The Gardening Team, Chef Colin Bedford, Chef Tom Whitaker and Chef Thomas Card worked hard last fall to clear out the old hoop houses, build raised beds, and prep vegetable seeds to plant.
Anne Stomp from Duckwood Farms in Chatham County, worked with the restaurant team as a consultant to guide in the first growing season. After producing leeks, beets, carrots, kale and radishes for the winter menu, the chefs are already looking ahead to spring!
The chefs have planted cauliflower,... Full Post >
Also In: StyleChat
Sports Socks are high compression socks that Chef Colin Bedford swears by when training. These compression socks are meant to increase circulation. What makes them special? They work great AND look great! Unlike most compression socks, these come in fashionable colors and designs.
"The socks really seem to reduce the stress training puts on my muscles," says Chef Bedford. "I haven't had any shin splints since I started wearing them regularly."
CEP Sports Socks can be found at Dovecote... Full Post >
Fearrington's Sous Chef Thomas Card worked with a team of five talented high schoolers for the third time this year, through the Prostart Program, a nationwide program that connects the classroom and industry. Chef Card's team took home the Prostart State Championship this March!
From November through March Chef Card and the team practiced and trained together twice a week for four hours a day for the competitions. Chef Card's team has won state competitions every year they have... Full Post >
Also In: Fearrington Events
A training schedule is only half of what Chef Colin Bedford is doing to prepare for his Chefs Cycle No Kid Hungry bike ride coming up in June. "The food you consume is a big part of helping you push yourself in training," says Chef Bedford. If anyone knows food, it would be The Fearrington House Restaurant's executive chef! So what does breakfast, lunch and dinner look like for training chef?
For breakfast a stack of flax seed, quinoa and whole wheat pancakes or loaded frittatas and... Full Post >
Chef Colin Bedford has a strict training schedule for his upcoming No Kid Hungry bike ride in June. Training and working at The Fearrington House Restaurant makes for a very busy, but very focused chef!
Sunday - Short bike ride 8-12 miles
Monday - Pool swim
Tuesday - Bike 30 miles, Run 5 miles
Wednesday - Pool swim
Thursday - Run stairs, about 18 stories five times
Friday - Pool swim
Saturday - Long bike ride 50-70 miles
"Training helps me releive stress," says Chef... Full Post >
In between creating the spring menu and working at The Fearrington House Restaurant, Chef Bedford is training for the Chefs Cycle No Kid Hungry bike ride in June! In order to prepare for the three-day ride from Carmel to Santa Barbara, California, he's on a strict training schedule, and of course, a nutritious diet.
The P2P fundraising endurance event features over 150 award-winning chefs participating in order to fight hunger outside the kitchen. No Kid Hungry aims to provide 10 million... Full Post >
Chef Colin Bedford trained and participated in the Raleigh Half Iron Man last year, and this year he is training for a cycling journey. This cycling trip isn't just any ride, it is three day ride from Carmel to Santa Barbara, California to support No Kid Hungry. Chef Bedford won't be riding alone, he'll be joined by nearly 150 other chefs to raise money for the cause!
Chefs Cycle for No Kid Hungry is a P2P fundraising endurance event featuring award-winning chefs fighting hunger outside the... Full Post >
We sat down with Chef Colin Bedford and Just Bee's Marty to learn a little more about our growing bee hive! Here's what he had to share about keeping our buzzing buddies happy and healthy.
When did Fearrington first install the honey hives?
We installed the hives in summer or fall of 2013 in preparation for 2014 nectar flow. Nectar flow in this area is normally March through July.
How many estimated honey bees use Fearrington’s hives?
Currently Fearrington is home to five honey bee... Full Post >