No matter how overloaded the farm-to-table bandwagon gets, Fair Hill Inn is still miles ahead. Chefs Phil Pyle Jr. and Brian Shaw’s aptly named “Farmstead Cuisine” comes from their backyard plot and house-butchered meats. They even churn their own butter. With a little help from Whimsical Farms in Newark and Sassafras River Beef in Maryland, the menu at Fair Hill changes monthly and never repeats a dish.
It’s no fad at The Fair Hill Inn. Chefs Philip Pyle and Brian Shaw spend as much time
tending their on-site garden as preparing beautiful dishes.