People Dining under a canvas tent

The Rambling

Down a grassy slope off of Carters Creek Pike in Franklin, a pair of conservatory-style windowed greenhouses and a slate blue barn mark the destination. You’ll know you’ve arrived when you see Chef Tyler Brown greeting guests with a bite of just-cut aged country ham. Welcome to The Rambling. A…

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Vegetables ready to be cooked.

What Makes Southall a Seed-to-Table Experience

To say that everything at Southall starts with a seed is not hyperbole. Almost every aspect of the property has germinated from a seed—the seed of a bountiful harvest, the seed of an idea for an agriculturally-rooted resort, the seed of a grand vision. From the greenhouses that first catch…

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What Makes a Truly Seasonal Menu?

“How do we express the season that is uniquely Southall?” It’s a question that drives Chef Tyler Brown daily as he works to shape the culinary elements of Southall. Each day, the answers become clearer. Since 2016, Chef Tyler has been carefully observing each of the 325 acres of the…

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The Circle of Life at Southall

Imagine spending the day wandering the property at Southall, meandering through the apple orchard, climbing the hill to find a sun dial at the top. After a leisurely afternoon, you sit down to dinner inside the resort’s understated, elegant dining room. After a few courses, a plate of food is…

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