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“The two main components that drive my creative process when developing cuisine are first, to highlight the abundance of local goods found in North Carolina, and second, to give guests a feeling of longing. This feeling can be created by flavors that remind them of a favorite dish made by their mum or the want to re-live the dish or the moment in which they enjoyed my dish long after their plate is clean.”
Menus 125-175 USD t. 7% s.n.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Hotel: Monday and Tuesday. Gourmet restaurant: lunch and dinner from Monday to Wednesday. Monday noon and Tuesday noon.
A certified Green Restaurant, The Fearrington House is committed to fighting for more sustainable agriculture, biodiversity protection and charitable work.
In the summer of 2013, The Fearrington House installed five beehives on the grounds to help restore and protect local biodiversity. Since January 2016, the restaurant has been offering a selection of organic and biodynamic wines by the glass. Chef Paul Gagne and team committed to working with local farmers and purveyors that are invested in sustainable practices. To combat waste, The Fearrignton House has installed practices to reduce the use of disposable amenities and lastly they donate gently-used industrial linens to partner charities that give them a second life.
