Artisans

The Butcher

Much of the meat served in our restaurants is sourced from local farmers from whom we buy whole animals. What is not used as a featured fresh cut is then transformed by our butcher into a cured, dried or otherwise preserved meat product such as bacon, salami or country ham. For our guests the goal is education, and we want to encourage people to learn more about the source of their meat.

FARMSTEAD MANAGER AND BUTCHER

Dustin Busby

Passionate about farming and the entire process of harvesting, Dustin is always in search of the best ingredients from the land and the most delicious ways to enjoy them. Dustin got his culinary chops from around the world staging at some of the most renowned restaurants including The Fat Duck, The French Laundry and Le Manoir while working as Sous Chef at the Woodlands, another Relais & Chateaux property. During his time at Blackberry he has worked as Executive Sous Chef of the Barn, Preservationist and Cheesemaker giving him an expanded range of expertise.

In 2017 Dustin assumed the role of Farmstead Manager. In line with his southern roots, and combining his love of land and kitchen, his talents and passions merge perfectly in this role. Dustin oversees production in the Larder, which encompasses the butchery, cheese making and preservations programs, where he combines his expertly honed culinary skills with raw creativity and real life experience as a farmer. His position takes him out of the kitchen and into nature to discover what the region has to offer and experiment with what he can do with it.

“Our varieties of sausages and salumi feature prominent notes of local muscadine wine, sorghum and spice berries — just to name a few.”

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