Nestled in the picturesque town of Weston, Vermont, The Weston, a renowned luxury boutique hotel, is thrilled to announce the launch of its latest culinary venture, The Farm. This innovative 50-acre regenerative agricultural space officially opens its doors in September 2024, ushering in a new era of sustainable farm-to-table dining in Vermont.
Against the breathtaking backdrop of the Green Mountains, The Farm stands as a testament to the hotel’s commitment to environmental responsibility. The farm utilizes ecologically restorative methods to cultivate fresh, pesticide-free produce, setting a new standard for sustainable agriculture in the state. Guests can expect to savor the bounty of The Farm, with seasonal fruits, vegetables, and herbs finding their way onto the menus of The Left Bank, the hotel’s French-inspired bistro, and inspiring handcrafted cocktails.
At the helm of The Farm’s daily operations are The Left Bank’s Executive Chef, Bretton Combs, and North Dakota farmer, Antoinette Kessler, who bring their expertise to cultivate a diverse range of crops. Immersive farm tours and culinary workshops offer guests the opportunity to experience the farm-to-fork journey firsthand, gaining a deeper appreciation for the origins of their meals.
The Farm marks a significant milestone for The Weston, further solidifying its dedication to enhancing the guest experience and promoting sustainability. It complements the hotel’s existing offerings, which include The Left Bank and Le Spa, the hotel’s wellness sanctuary. This new venture reinforces The Weston’s commitment to fostering a sense of community through sustainability-focused initiatives.
For more information about The Weston and its latest culinary endeavor, The Farm, visit TheWestonvt.com.
