Field to Table Philosophy

Artisanal – Fresh – Handcrafted – Local – Seasonal

George Vanderbilt came to Asheville to pursue his dream of building a self-sustaining, working estate supported by agriculture. More than a century later, this interest in agriculture continues. Biltmore was a pioneer in sustainable land-use practices in 1895 and has long operated its farm and field-to-table program. Estate pastured beef, lamb, and pork, as well as eggs from chickens are served in estate restaurants. Partnerships with farmers in Western North Carolina also promote the use of locally-sourced food for estate restaurants.

Working the Land to Delight the Palate

An estate vineyard produces Chardonnay, Cabernet Franc, Cabernet Sauvignon, and Merlot grapes—varietals which thrive in Western North Carolina’s temperate climate. These grapes are used to produce Biltmore Winery’s award-winning wines under the guidance of winemaker Sharon Fenchak.

Raising Beef, Lamb, and Pork on the Estate

In George Vanderbilt’s day, the estate’s rolling pastures provided beauty and a place for livestock to graze. Today, history repeats itself as Angus cattle, White Dorper sheep, and Berkshire pigs—a heritage breed of English origin—populate the fields. Biltmore prides itself on humanely raising the animals on lush pastures with top-quality grains and abstaining from growth hormones and growth-promoting antibiotics.

Supporting Community Agriculture

While Biltmore takes pride in serving estate-raised ingredients, sometimes demand exceeds production. In an effort to support the community and serve only the best, Biltmore works with community farmers and food producers to source local ingredients and meat. The estate’s “buy local” program supports the local economy, reduces the estate’s carbon footprint, and literally provides a taste of Western North Carolina to estate guests.