I am the passionate founder of Winvian Farm’s pure food philosophy. I take pride in being a culinary craftsman, creating spontaneous farm-to-table menus using simple, crisp, and fresh foods accented with unusual and foraged findings--often from the nearby fields at the farm.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
From June 28th to April 20th.
Winvian farm's seed-to-table restaurant.
The Restaurant at Winvian Farm’s Executive Chef Chris Eddy is leading a culinary revolution with his uniquely Winvian Farm seed-to-table philosophy. The freshest, most natural non-GMO ingredients are harvested daily to create exceptional seasonal menus, for a truly luxurious fine dining experience. Almost everything served in Winvian Farm’s revered restaurant is grown on the private estate in three greenhouses, and three acres of organic gardens. Honey from our apiary, a henhouse, root cellar, and luscious fruit trees round out Winvian Farm’s artfully open-ended menus. Even the dining room bouquets come from Winvian Farm’s heady flower and herb beds. It’s a small, beautiful circle from seed to table, one that creates extraordinary cuisine and points toward a more prosperous, healthy future for everyone. Winvian Farm offers garden education and cooking classes for our guests, all to keep spreading the good word of truly remarkable seed-to-table food.