April 16, 2015
Agritourism resorts and the farm-to-table movement continue to grow in popularity as people strive to get back to the land. Inspired by healthy eating and earth-to-table menus, Winvian Farm in Morris, Connecticut is emerging as a popular agritourism resort for travelers wanting to experience great food and cozy lodging just two hours from New York City, two and half hours from Boston.
When it comes to exceptional, organic, non-GMO cuisine, Executive Chef Chris Eddy and proprietor, Margaret Smith show off their passion for it at the working farm (the original farm dates to the 1700s) where Chef Eddy describes his culinary style as “food with a conscience.”
Chef Eddy invites guests to get involved when they visit including helping to pick produce for their next meal. At Winvian Farm, through this immersive cultivation and cooking experience, Chef Eddy hopes to revive and share a respect for the holistic process of eating well from the land.
Winvian Farm houses three acres of vegetable and fruit gardens, four greenhouses, an apiary, and livestock including sheep, pigs and chickens. Seven months of the year 70 percent of the produce served in the restaurant comes directly from the farm. In other months, Chef Eddy utilizes mostly organic items locally sourced. His mission is to elevate farming to a regenerative conscious process over a cash-conscious process.
The resort employs regenerative and biodynamic practices including an on site irrigation system drawing water from Charles Pond on the grounds to ensure that no unnecessary waste of water is produced in the growing process.
Additionally, only water filtered on property is served to guests as a movement to cut down on the usage of bottled water. This sustainable, eco-friendly practice came to fruition after the restaurant management discovered that guests consume 12,000 to 15,000 bottles of still and sparkling water at the resort each year.
Winvian Farm’s “agriturismo” offering features 18 individually designed cottages with names such as Treehouse, Beaver Lodge, Maritime, and Connecticut Yankee. Winvian also has a one-bedroom Hadley Suite located in the property’s historic 1700s farmhouse.
Guest amenities include a 5,000 square foot spa, an events barn ideal for weddings and special events, a professional kitchen for private cooking classes, and a new swimming pool overlooking the gardens and farm.
Winvian Farm’s passion for sustainably nurtured produce extends beyond food to include wine as well. The restaurant sommelier has curated an extensive list that includes three pages of biodynamic wines.
For more information on dining or lodging at Winvian Farm visit www.winvian.com.
Photos courtesy of Winvian Farm.