The Preservationist
Having the ability to preserve all that cannot be used in the fresh state, affords the opportunity for the preservationist to work with a berry farmer for example to purchase their whole crop, ensuring that the berries are grown in a sustainable fashion and providing the farmer with the security of knowing their product will not go to waste. The results are jams, jellies and preserves of a natural quality, ones that derive their flavor from the ingredient rather than additives. Blackberry’s small-batch preserves pay homage to the true meaning of abundance with stewardship and respect for the orchard’s natural goodness. through recipes passed down by our Appalachian forebears, our artisans revive the craft of "putting by" with each jar that’s sealed. using only the highest quality ingredients.
Dustin Busby
Preservationist and Cheese makerDustin was born in Charleston, South Carolina and began cooking in his hometown at a very young age. He began as a dishwasher in a local restaurant and worked his way up to a line cook. He was inspired at that point to continue a career in the kitchen.
“Our goal is to capture a certain time and place on the farm, and preserve the unique flavor that only the peak of that season can put forward.”
After moving to Orlando, Florida, Dustin began working with Disney. They soon offered to send him to the Cordon Bleu program in Orlando, and after graduating, Dustin spent another year working with Disney. After moving home to Charleston, Dustin began work with the Woodlands, another Relais & Chateaux property, where he was promoted to Sous Chef. During his time there, Dustin spent his vacations staging at restaurants around the world, including The French Laundry, The Fat Duck, and Le Manoir. When Dustin and his wife decided to have a baby, they wanted to move to the mountains. They had visited Blackberry Farm while Dustin was with the Woodlands, and knew it would be the perfect place. Dustin has been with Blackberry Farm since 2008. While here he has worked as the Executive Sous Chef of The Barn, and has recently become the Preservationist and Cheese maker of The Larder.
