“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 95-150 USD t. 6.75% s.n.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Gourmet restaurant: Monday and Tuesday. 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 Colin Bedford and his sous-chef Thomas Card are also involved in a national program called ProStart to train high school students in the basics of cooking and restaurant management. Lastly, it also combats waste. The Fearrington House donates its gently-used industrial linens to partner charities that give them a second life.