10 Scrumptious Farm-To-Table Hotels

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10 Scrumptious Farm-To-Table Hotels

It is a rewarding feeling to prepare food you have taken the time to care for and grow. You know where the products were raised, what that process entailed, and can pick the produce at the peak of its freshness. But our personal home gardens aren’t the only places that guarantee “food traceability.” A few forward-thinking hotels also grow vegetables, fruits, herbs, honey and are home to livestock served to the hotel’s guests. This process provides guests with fresh ingredients that the chef has personally monitored and guests can incorporate indigenous dishes from the region into culinary works of art.

Tablet Hotels has conjured a collection of the best farm-to-table hotels that appreciate natural ingredients to complete a guests’ experience with locally produced vegetables, fruits, herbs and products from the region.

Full disclosure: Tablet doesn’t pay for this content. We cover these suggestions based on an editorial desire to bring solid content to readers about hotels using locally produced ingredients … and because reporting good deals to travelers is part of our mission. Please enjoy.

Lauren Spiler is a freelance journalist based in Athens, Georgia, but most call her Spiler.

1. Blackberry Farm

Great Smokey Mountains, Tennessee, USA

The Blackberry Farm's culinary gems are brought together to create a rugged and refined cuisine often known as the Foothill Cuisine. A collection of people on the 4,200-acre estate in the Great Smokey Mountains from the chef to the forager and even the "jam lady" take indigenous ingredients and capture the region's history in the dishes. In addition to encountering Black Walnut and Permission trees on the property, cherry, apple, crabapple, Muscadine grape vines and of course blackberry bushes can be found. Chickens, which have movable coops to ensure the most optimal production and lifestyle, sheep, and guardian animals have a home on the farm for produce production but also to keep the Farm's ecosystem in balance. There are two restaurants on the property, the Dogwood and the Barn at the Farm. Corporate chef Josh Feathers, executive chef of the Barn, Cassidee Dabney and chef of cuisine of the Dogwood, Sarah Steffan, takes eclectic indigenous ingredients to create dishes that are brought to life from the region from generation to generation on the Farm.
Photo courtesy of Tablet Hotels

2. L'Andana

Grosseto, Tuscany, Italy

Once the summer residence of the Grand Duke of Leopold II, this 33-room secluded Tuscan hotel provides an authentic, seasonal and simple menu. The menu recipes are cultivated from local Tuscan families led by Tuscan products and traditions. Chef Enrico Bartolino and executive chef Marco Ortolani combine the values of the past and present to merge dishes into a captivating Tuscan cuisine. Their contemporary style menu brings intense flavors with a light culinary experience. Many of the ingredients include vegetables, automatic herbs and wine and olive oils that are produced in the gardens and from the cellar of Tenuta La Badiola. In La Villa, the house restaurant, homemade pastries are baked fresh daily along with fresh eggs, homemade yogurt, jam and marmalade to prepare you for the day. La Villa is also open for lunch and dinner with their menu changing seasonally.
Photo courtesy of Tablet Hotels

3. Northcote

Blackburn, Lancashire, England

Situated at the edge of the Ribble Valley, Northcote is a renowned country house hotel with 26 imaginative rooms full of character. The elegant dining experience takes notes from chef Nigel Haworth and executive head chef Lisa Goodwin-Allen who strive to have a deep loyalty to artisan producers, seasonal produce, and Lancashire. The menu has the richness of Lancashire history with a modern twist. The Garden at Northcote is an enjoyable spot where guest can relax while also functions as a working garden producing as much produce ten months out of the year depending on the weather. The garden supplies the kitchen with vegetables, organic salads, edible flowers, herbs and fruits. Head gardener Phil and his team use traditional British methods to maintain the garden and making sure the freshest produce end up in Nigel's kitchen to be transformed into satisfying spreads.
Photo courtesy of Tablet Hotels

4. Crosby Street Hotel

New York, New York, USA

This isn't your traditional garden at this 86-roomed hotel in the South of Houston neighborhood in New York. The Crosby Street Hotel has a rooftop kitchen garden on the unused space of the hotel's 12 floor. Urban vegetables and fruits are managed by the hotel's head chef Anthony Paris. The contemporary styled hotel supplies the kitchen with fresh seasonal produce such as melons, herbs, tomatoes and blueberries. Four Araucana chickens make their home in the Tudor style chicken coops and provide pale blue eggs. At the Crosby Bar & Terrace, you can drink and dine outdoors from morning to night while nibbling on the fresh cuisine that was grown above.
Photo courtesy of Tablet Hotels

5. Carneros Resort and Spa

Napa Valley, California, USA

This stylish resort and spa in Napa Valley shows the simple and elegant food of the Napa Valley Wine Country. The chefs at Carneros Resort and Spa use the finest local and organically raised ingredients for their culinary meals in its dining areas on the property. Dining areas include the FARM Restaurant, Boon Fly Cafe and the Hilltop Dining Room. Executive chef Aaron Meneghelli has the opportunity to pick the freshest ingredients from the Carneros garden on their grounds to create pastries, bread and charcuteries. The ingredients that Carneros' garden doesn't grow are sourced within a 150-mile radius of the Inn to continue the fresh, local and indigenous products on the menu.
Photo courtesy of Tablet Hotels

6. Niki Club

Nasu, Tochigi, Japan

Whether you chose to stay at the Niki Club's main wing, where both cuisine and scenery change with the season, or Niki Club & Spa on the East wing, where your mind and body will be rejuvenated by nature, you will still be gifted with locally sourced ingredients to heighten your relaxation. The 18-roomed modern hotel built a Kitchen Garden to insure 100% of the ingredients in their food is safe and reliable. Both restaurants, La Brise and the Garden Restaurant, create dishes with seasonal ingredients from the Kitchen Garden and locally contracted producers. First thing in the morning the different seasonal vegetables are picked to be served to the guests. The Kitchen Garden also offers a dinner space where guests can enjoy meals. The Chef's Outdoor lunch or a Picnic Basket is also available if you want to take a walk in the forest or spend all day exploring the ground with a little snack.
Photo courtesy of Tablet Hotels

7. Hôtel Mas De Peint

Camargue, Bouches-Du-Rhone, France

Hôtel Mas De Peint is a seventeenth-century farmhouse hotel, but it also is the homestead of Jacques and Lucille Bon surrounded by red Camargue rice which Jacques's family has grown for generations. Along with the farmhouse on the property covered in ivy, Jacques raises semi-wild long-horned bulls. The setting is remarkable, but the food is the main attraction. The kitchen is open for everyone to witness the chef creating his culinary gems. Mas de Peint works with produce from their vegetable garden and natural products that are in season. The Camargue rice and Mediterranean seafood are incorporated into their daily changing menu. Schedule your vacation accordingly because this quiet hotel is closed from mid-January to mid-March and from mid-November to mid-December and reservations are needed to experience the delightful dishes.
Photo courtesy of Tablet Hotels

8. Lime Wood

Lyndhurst, Hampshire, England

Pull up one of the ten chairs at the Kitchen Table, an antique table next the kitchen, where you can chat with the chefs at Harnett Holder & Co at Lime Wood Hotel. Harnett Holder & Co is a comfortable yet stylish restaurant where chefs Angela Harnett and Luke Holder, from the 29-roomed classic contemporary hotel, create locally sourced, and seasonal ingredients to make home-cooked style Italian food with their culinary team. Their informal and grounded style of food will have you wishing you knew how to cook HH&Co's enchanting food, and you even can even learn how. HH&Co Backstage is a laid-back cookery school from beginners to master-chefs can get a relaxed hands-on experience on how the two chefs create the delicious dishes. Lime Wood is the only hotel in New Forest to have their smokehouse. The small brick building led by Holder smokes their salmon, other products and where the hotel's bar acquires the most ingredients for their dishes.
Photo courtesy of Tablet Hotels

9. The Farm at Cape Kidnappers

Hawke's Bay, North Island, New Zealand

The 26 roomed classic contemporary hotel is on 6,000 acres of farmland in Hawke's Bay in New Zealand where they keep their "food miles" few. The Hawke's Bay location has the Cape Kidnapper's vegetable garden that is in close proximity to their kitchen. There are courgettes, sweet corn, 37 different types of tomatoes, capsicum, beetroot, lettuce, peas, eggplant, potatoes, herbs and strawberries growing in The Farm's vegetable garden, while hens are producing fresh eggs daily. Chefs can create a daily menu that is based on what is the freshest and the most seasonal vegetables straight out of their garden to the guest's plate. The hotel prides themselves on how much produce they make on the site. The pastry chef makes everything from scratch at the Farm from cereal, bread, jams, cookies, exquisite pastries and ice cream. As the Farm's garden develops, their menu will increase with my farm fresh produce.
Photo courtesy of Tablet Hotels

10. Le Germain Charlevoix

Baie St. Paul, Quebec, Canada

The charming country hotel with 145 rooms and an urban feel is home to two restaurants, Les Labours, and Le Bercial. Both restaurants in the hotel, which is nestled between the river and the mountains, uses fresh local ingredients for their cuisines. Andre and Philippe are the gardeners responsible for growing the vegetables, fruits and herbs that make their way to the kitchen. Les Labours' kitchen is open on all four sides to get the full effect of the connection between the local food, the preparation and its final home on your plate. The fresh products change with the season while discovering regional ingredients. Le Bercail is on the cozier side with armchairs by the fire and a simpler menu to choose from. There are fifteen hives that produce over 1,300 pounds of honey on the property towards the edge of it's garden that chef and pastry chef use to make meals and their signature deserts. The bees also encourage more small fruit to grow in their garden.
Photo courtesy of Tablet Hotels