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 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.
Also In: Wine
I only drink champagne when I’m happy, and when I’m sad. Sometimes I drink it when I’m alone. When I have company, I consider it obligatory. I trifle with it if I am not hungry and drink it when I am. Otherwise I never touch it – unless I’m thirsty.
- Lily Bollinger
My name is Paula De Pano, and I am addicted to bubbles.
Prosecco, Cava, Sekt, Sparkling Wine, Franciacorta, Cap Classique, and especially Champagne – as a certified bubblehead, I love them all the... Full Post >
Also In: The Fearrington House Inn
If you're already in the midst of finalizing your at-home Thanksgiving menu, then you'll love this easy recipe that Chef Bedford insists is the perfect side dish for turkey day: Roasted Brussel Sprouts with Bacon, Horseradish & Parmesan Crumble. Ingredients and directions below.
8 oz Brussel sprouts (blanched and halved)
1/2 cup bacon cooked
4 tbsp shallots chopped
1 cup toasted panko breadcrumb
1/2 cup parmesan grated
2 tbsp chives chopped
2 tbsp parsley chopped
2... Full Post >
To start with, The Fearrington House Restaurant team has an amazing dynamic. Without that kind of camaraderie and support, it’s quite hard to make things happen properly in a fine-dining environment. There is also great work-life balance. Over the years, the experiences that I’ve gained while working the floor helped me in achieving my Advanced Sommelier certification.
Aside from that, it’s fun to have access to a lot of wines that I would normally not be able to experience and share... Full Post >
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 >
It is that time of the year again when the cooler air of the fall season descends upon us here at The Fearrington House. One by one, we exchange the crisp and refreshing white wines of summer for the richly textured red wines more suitable for the cooler months.
This year, Max and I are delighted to be able to offer our guests some iconic wines that are rarely seen on any restaurants’ wines by the glass offerings -– Guido Porro’s Vigna Lazzairasco Barolo, and Angelo Gaja’s highly... Full Post >
Also In: Roost, The Fearrington Granary, The Goat, Wine
After much success with our summer collaboration with Sean Lilly Wilson and Chris Davis of Fullsteam Brewery, last week we released the Fearrington Fall Beer at a release dinner on our Garden Terrace. We also had the release of the great art work that Win Crannell from Georgia created for the Fullsteam Fearrington Beer series label, an oak tree in each season. Thanks to Sean at Fullsteam we will be featuring the art work at the entrance of The Fearrington Granary. Each season as we... Full Post >
Also In: Corporate Happenings, Specials and Trends
For those that are not familiar, Castles and Retreats is the translation of a highly regarded organization Fearrington proudly is a part of called Relais & Chateaux. Just a few weeks ago I overheard a guest that was checking-out of The Fearrington House Inn ask what exactly Relais & Chateaux meant. The Front Desk associate gave the literal translation of the words and the guest agreed that our property certainly was just that - a relaxing retreat for them.
Days after... Full Post >
Rice Krispy treats to celebrate our recent Forbes Five-Star Award! Great way to start off our weekend.
- Executive Sous Chef Tom Whitaker Full Post >
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....
- Executive Chef Colin Bedford Full Post >
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.
- Executive Chef Colin Bedford Full Post >