Winvian’s Farm-to-Table Restaurant
Winvian’s Executive Chef Chris Eddy is leading a culinary revolution with his uniquely Winvian seed-to-table philosophy. The freshest, most natural non-GMO ingredients are harvested daily to create exceptional seasonal menus, for a truly luxurious fine dining experience.
Almost everything served in Winvian’s revered restaurant is grown on our private estate in three greenhouses, and three acres of organic gardens. Honey from our apiary, a henhouse, root cellar, and luscious fruit trees round out Winvian’s artfully open-ended menus. Even the dining room bouquets come from Winvian’s heady flower and herb beds.
It’s a small, beautiful circle from seed to table, one that creates extraordinary cuisine and points toward a more prosperous, healthy future for everyone. Winvian offers garden education and cooking classes for our guests, all to keep spreading the good word of truly remarkable seed-to-table food.