Our wedding menus are constantly updated by Executive Chef Colin Bedford and his team in consultation with our wedding planners. ”We keep it regional and local and use quality ingredients. We pick food that people can relate to – what they’re familiar with – and put a twist on it, like a spin on old classics,” explains Chef Bedford.
This attention and dedication is one reason why in 2012 the readers of Conde Nast Traveler ranked Fearrington House the #5 hotel worldwide for food.
Also in 2012, Colin Bedford was awarded the culinary world’s highest accolade, Relais & Chateaux’s Grand Chef distinction. At age 34, Bedford became one of three Grand Chefs in North America to then join this short list of accomplished and revered chefs, a list that includes Patrick O’Connell (Inn at Little Washington), Daniel Humm (Eleven Madison Park), Thomas Keller (Per Se), Gary Danko (Gary Danko) and Daniel Boulud (Daniel).
We are pleased to offer vegetarian options for all of our menus.
Why get away when everyone else does? Enjoy the Inn’s award-winning service and cuisine and stunning gardens, Mon-Thurs. Includes overnight stay, afternoon tea and full breakfast, and a $50 credit per person for dinner at The Fearrington Granary. Starts at $375.