If you want to know Executive Chef Jean-Luc Matecat, read this!
Thrilled to be recognized!
Chef Jason Tostrup and farmer partner Lisa Kaiman of Jersey Girls Dairy brought nose-to-tail dining to the James Beard House in New York City on June 4th, 2012, with a five-course Vermont Pasture-Raised Veal Renaissance Dinner.
Read more: jamesbeard.org
“All this effort would be for naught if the property were not attractive, but the inn exudes charm from its clapboard siding to the original wide-plank floors. The 12 rooms are lovely and up to date …”
Read more: Image Magazine
We are proud to be named as one of “America’s Best Bed and Breakfasts” by Food & Wine Magazine.
Read more: foodandwine.com
“As guests relax on the tavern deck with a cognac, their hosts appear with marshmallows and graham crackers for s’mores over the fire pit. Twelve rooms have different features, such as spa showers, towel warmers and antique clawfoot tubs. With fifteen fireplaces and twenty-one acres, the inn makes others green with envy (and is the epitome of green as Vermont’s first hotel with an EV-charging station for electric cars).”
Read more: rimonthly.com
“If you’re booked into one of the 12 guest rooms, you’re in for myriad pleasures — think snuggly, soft bed with crisp linens, Jacuzzi tub and period architectural details — plus iPod docks and Wi-Fi. Like a lot of inns these days, this one combines old-school charm with modern comforts and connectivity.”
Read more: 7nvt.com
“… hidden 15 miles east of Ludlow, this is a culinary gem inside an 18th-century countryside inn.”
Read more: fodors.com
Saveur loves our Swiss chard soup followed by local, country-fried quail!
Read more: saveur.com
“The Cavendish Farm quail roti with chickpea and lovage stuffing from chef Jason Tostrup is reason enough for a visit to this southern Vermont charmer. And that’s not even taking into account the nearby skiing and the inn’s hearty bacon and buttermilk-pancake breakfast.”
Read more: bonappetit.com
“One of the most fantastic details of this historic southern Vermont property—it first opened as a stagecoach stop in 1792—is the original beehive oven in the front entryway, where partner, executive chef, and Slow Food advocate Jason Tostrup bakes bread daily … Those wanting Tostrup’s full culinary attention can book the Chef’s Table in the impressive wine cellar.”
Read more: travelandleisure.com
Check out Jason with Emeril cooking some of Vermont’s finest Organic Foods.
Yankee Magazine picked us as one of the seven best historic inns in New England and had this to say about us, “Chef Jason Tostrup is recognized as one of Vermont’s foremost locally grounded chefs, no small feat in a state where the “locavore” esthetic enjoys near-religious status. He begins his workday by visiting farms, collecting eggs and produce. He enthuses about the quality of locally raised meat and waxes lyrical about the variety of farmstead cheeses available on his circuit–which guests are invited to tour themselves” …
Read more: Yankee Magazine
We love Budget Travel! Especially when they say things like this about us:
“The farm-to-table advocate grows much of the food served at the inn’s critically acclaimed restaurant (Tostrup was named Vermont Chef of the Year in 2008), and local ranches usually supply the rest. Expect Slow Food dishes like Shuttleworth Farm lamb confit and curried seared Maine lobster, all served alongside the inn’s freshly baked bread. If that’s too fussy, stop in the inn’s casual tavern for hearty soups and pub favorites…”
Read more: Budget Travel
Please contact us at email@example.com for press inquiries.
About More than a basic bed and breakfast, the historic Inn at Weathersfield has become a foodies’ destination known for its rustic decor and farm-to-table cuisine
Location Conveniently located in Southeastern Vermont, the inn is close to Okemo Mountain and Woodstock and just minutes from four season outdoor activities, antiquing, and our local farm partners. By car, it’s 4 hours from New York City and 2½ hours from Boston.
Setting Set in a wooded clearing on nearly 21-acres, the property boasts a large outdoor deck and stone firepit, a peaceful pond, vegetable/fruit/herb garden, hidden amphitheater for weddings and events, a walking trail through the woods, and a separate studio used for cooking classes, yoga retreats and business offsite meetings.
Lodging There are12 guest rooms each with a private bath, many with fireplaces and spa tubs. The inn uses fine linens, plush towels and each room has terry robes, bath amenities, flat screen TV, a DVD player, free WiFi, and telephone. A full breakfast (for two) and afternoon refreshments are included in the room rate.
Dining There are two restaurants onsite, Verterra that offers a fine dining experience and Lucy’s Tavern with its hearty pub menu and cozy lounge and bar. Under Executive Chef Jason Tostrup’s careful direction, both use the freshest local ingredients gathered from our local farm partners to create award-winning cuisine.
Awards “Hot 10 Culinary Inns in America” Bon Appetit ’08
“This is the best restaurant in Vermont” Fodors Travel Guides ’10
“One of the 7 great eats in Vermont” Saveur Magazine
“Among the Best Bed & Breakfast in America” Food & Wine ’11
Contact (802) 263-9217
Address 1342 Route 106
Perkinsville, VT 05151