Startle

The Fearrington House Restaurant's chef Colin Bedford adopts a food philosophy rooted in local and seasonal ingredients. Bedford uses the fresh finds in artistic and innovative combinations. Bedford uses the fresh finds in artistic and innovative combinations. The menu — and every menu at the Fearrington House Inn, since Bedford oversees them all — reflects the restaurant's rural setting. You're on the edge of North Carolina's farm country, so expect plenty of farm-to-table cuisine. Each forkful proves that his surprising flavor combinations work, like the smoked vanilla pheasant with confit leg doused in toasted brioche sauce with maple and medjool date puree. The kitchen thoroughly tests each menu before its debut, not such a bad gig if you ask us. Each element, however small, is thoughtfully sourced and prepared; anything that can be made in-house, absolutely is.