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.
Cool off and enjoy the flavors of summer with this light and refreshing cocktail. The housemade consommé is perfectly paired with a dish from the summer menu at The Fearrington House Restaurant.
Strawberry Fields Forever
A vodka and white port base is complimented by summer flavors of strawberry, thyme, ginger, lemon and mint. Many of these ingredients grow wild in fields: strawberries, thyme and mint. The name became an ode to the Beatles’ song, “Strawberry Fields... Full Post >
Also In: In Our Gardens
Did you know we're growing many different vegetables and herbs at Fearrington? The gardens allow our chefs to grow unique and interesting foods to enhance Fearrington's menu, in addition to the invaluable relationships with local farmers at The Fearrington Farmers Market and across the state, such as Heritage Farms, which help sustain Fearrington's farm-to-fork mission.
There are nearly 40 different vegetables being grown for the menu at The Fearrington House Restaurant, including... Full Post >
As far as classic Southern drinks go, the Arnold Palmer is one of the most popular ways to cool down throughout the summer. Fearrington's twist on this traditional drink is a balanced, refreshing summer cocktail.
A Twist on Arnold Palmer
Eagle Rare Bourbon serves as the base liquor, from there Harney & Son’s Lemon Verbena tea is slowly steeped and married with honey to create a lemon verbena tea and honey reduction. A strong peach vinegar is added to balance out the... Full Post >
Also In: In Our Gardens, Our History & Belted Barnyard
Zac joined The Fearrington House Restaurant team in 2014 and was promoted to Junior Sous Chef in 2015. Previously, Chef Zac had worked at restaurants and sustainable farms in Virginia and North Carolina. At Fearrington he's using those skills to improve the plantings in the restaurant gardens, as well as creating housemade ingredients in our kitchens. Read more about his experiences below!
What was your first farm experience?
My mother's parents lived in the mountains of Virginia up a long... Full Post >
Punch cocktails are trendy right now, so we're jumping on the bandwagon. We've created our own signature version using ingredients from Fearrington's gardens. Take a break from the summer heat with this refreshing cocktail.
Spiced Blackberry Punch
This summertime cocktail features Zaya Reserva Rum, a 12-year aged reserve rum from Trinidad and Tobago. The blackberries here are leftover from last season, lightly pickled with herbs from the gardens at Fearrington in The Fearrington... Full Post >
Also In: At McIntyre's Books, At The Fearrington House Inn, In Our Spa, Real Estate Happenings
We're honored to have been voted Best of Chapel Hill in 10 categories by readers of Chapel Hill Magazine this year! Thank you to all of our guests for supporting us by voting for and visiting our businesses, and a big congratulations to our hardworking Fearrington staff.
Best of Chapel Hill 2016
Best Upscale Restaurant
The Fearrington House Restaurant
Best Overall Service
The Fearrington House Restaurant
The Fearrington House Restaurant's Executive Chef... Full Post >
Also In: At The Goat, At The Granary
Did you know over 100lbs of coffee beans are roasted at Fearrington every week? Those beans make the coffee at The Goat for frappes and gelato, morning coffee at breakfast at The Fearrington House, and after dinner at The Granary.
Fearrington coffee just doesn't compare to big name coffee blends, says Fearrington's coffee roaster, Patrick. "We use only premium Arabica beans and carefully roast our coffee to the best of its potential," he said. "We ensure freshness by bagging our coffee the... Full Post >
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 >
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 >