Blackberry Farm

Friends of the Farm

Ten Years of The Barn!

In 2007, Blackberry Farm opened a new fine dining experience, The Barn. It was a big moment in every way. The actual restaurant itself, a beautiful 19th-century bank barn, was big. The scale of service was big. And, most importantly, the vision for the cuisine The Barn would pioneer was big.

A decade later, The Barn has far exceeded late proprietor Sam Beall’s ambitious vision and become a significant voice in the renaissance of Southern, farm-to-table cuisine. Along the way, four chefs have helmed The Barn, each helping crystallize our signature Foothills Cuisine. Rooted in Appalachian ingredients from the region, as well as farm products harvested just a few feet from the door, this elegant, restrained cuisine expresses the essence of our place in the South. “The Barn has always had something unique to say about where we come from, about farm roots and the Foothills,” explains Executive Chef Cassidee Dabney, who took lead of The Barn in 2015. “In the last ten years, we have really refined the storytelling of our cuisine and strengthened our connection to this place.”

We are proud of all that our talented team at The Barn has accomplished, including three James Beard Awards for Best Chef Southeast, Outstanding Wine Program and Outstanding Service. The greatest accolades, however, are often from our guests. We are so humbled and thankful for the guests, chefs and vintners who come to celebrate Southern cuisine along with us. Sharing our table with you for ten years has been a great honor, and our goal has always been to delight our guests with the same gracious, Southern hospitality that so inspires us.

“We christened The Barn in September 2007 with a really special event featuring Chef Thomas Keller, his team and two wineries,” remembers Food & Beverage Director Andy Chabot. “It was an amazing experience, but I’m humbled and proud to say that he was only the first of many globally-renowned chefs to share our kitchen. From Chef Keller back in 2007 to Chef René Redzepi this year, we have been so honored to host true innovators in food and wine at The Barn over the last decade.”

Follow our next decade of kitchen adventures @thebarnatblackberryfarm on Instagram.