In an effort to acquire its food from local vendors who raise their animals in a humane, grass-fed and chemical-free environment and who grow their produce organically, the Inn is pleased to partner with many local food purveyors, including... 

Meat & Fish

• Gourmet Pasture Beef, Springfield ~ beef
• Shady Grove Farm, Lancing ~ poultry
• Benton's Bacon, Madisonville ~ bacon & ham
• West Wind Farms, Deer Lodge ~ poultry, pork & lamb
• Harris AquaFarm, Springfield ~ fresh water prawns
• Primm Springs Soysage, Nashville ~ meat substitutes

• Locust Grove Farm, Knoxville ~ sheep cheese
• Noble Springs Dairy, Franklin ~ goat cheese
• Simonton's Cheese, Crossville ~ cheddar cheese
• Purity Dairy, Nashville ~ milk
• Mayfield Dairy, Athens ~ ice cream
• Folsom Farms, Alexandria ~ eggs

• Purple Maize Farm, Dowelltown ~ produce
• Evans Family Farm, Smithville ~ produce
• Herb Cottage, Smithville ~ herbs & flowers
• Dekalb Farmers Market, Smithville ~ produce & bread
• Old Mill, Pidgeon Forge ~ grits & oats

• Stonehaus Winery, Crossville ~ wine
• Calfkiller Beer, Sparta ~ beer
• Prichards Distillery, Kelso ~ rum
• Bongo Java, Nashville ~ coffee

The philosophy and techniques of many of the Inn's purveyors result in cuisine that is better for... 

• the health of our guests
• the environment
• the local economy
• local farmers & their animals
• and of course the taste.

The Inn chronicles its transition to locally-sourced cuisine on its blog Farm to Table, where Chef Evans posts profiles of our Tennessee-based food purveyors, or offers a progress report from his own farm, from which the Inn purchases much of its produce spring through fall.