Our Field to Table Program
Biltmore's Field to Table Program focuses on growing—and finding—the best, freshest foods in season for the estate's restaurants. Fresh produce and fine wines are supplied to the restaurants by the estate's agricultural services, and the culinary teams incorporate this bounty into recipes featuring estate-raised products and locally-sourced foods.
Chefs take advantage of local ingredients, changing restaurant menus to highlight the best of what is in season. Estate pastures provide ample support for cattle and sheep operations, while fields and gardens produce squashes, fragrant berries, pumpkins, root vegetables, green beans, lettuces, tomatoes, herbs, flower garnishes and more. And when the supplies of estate products are low, the Field to Table Program extends to include local farmers and food co-operatives.