Chef Tyler Brown with sock sausage

The Southall Ethos: Seasonality and Sustainability

The smell of smoldering apple wood signals winter in the air at Southall, as chef Tyler Brown cracks the door of the smokehouse to check on the progress of sock sausage that is slowly working its magic. Nine days of smoke should be good, he says, but it could be…

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A leafcutter bee rests on borage in the Southall greenhouse.

A Property-wide Pollination Plan for the Farm at Southall

Award-winning wildflower honey doesn’t happen by accident, but the bee program at Southall is about far more than a sweet summer reward. These workhorse insects – by next summer, nearly 4 million of them — are at the center of everything we do on the farm. Southall Beekeeper Jay Williams…

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Five Miles of Trails, Waiting to Be Explored

From the valley at the center of the farm at Southall, ridges soar to the east and the west, impressive elevation changes featuring mature hardwood forests begging to be explored. Wandering off into unfamiliar woods can be intimidating, though, particularly when it involves climbing steep hillsides. Fortunately, the team at…

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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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