Chef Spotlight: Colin Bedford of THE FEARRINGTON HOUSE RESTAURANT

By: May. 23, 2016
FOOD & WINE
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Colin Bedford is the Executive Chef of The Fearrington House, one of the most venerable farm-to-fork restaurants in the South, where his cuisine is an interplay of the legendary culinary traditions of the American South, local ingredients, and his own English roots.

Bedford graduated from from Yeovil College in Somerset with a diploma in hospitality. He became an apprentice in 1996 at The Castle Hotel, a Norman fortress built in the 12th century, where he worked under esteemed British chef Phil Vickery. In 2000, Bedford relocated to Canada and began working at The Prince Of Wales Hotel, a Four-Diamond CAA/AAA restaurant in Niagara-on-The-Lake, Ontario. He was soon promoted to the position of Junior Sous Chef, where he gained exposure to farm to table cuisine and realized that, as he says, "simplicity is key to maximizing flavors."

Bedford's exceptional menus have won critical acclaim. The Fearrington House earned a national ranking as one of the top hotel food destinations in the world (Condé Nast Traveler). It is also one of only two inn and restaurant combinations in the U.S. to have the Forbes Five-Star and AAA Five Diamond award for both, totaling 10 stars and 10 diamonds. In 2012, Bedford was named a Grand Chef Relais & Châteaux, the international culinary world's highest honor.

Fearrington House is the only AAA Five-Diamond restaurant in the country to be Green Certified by the not-for-profit Green Restaurant Association.

Broadwayworld.com interviewed Executive Chef Colin Bedford about his career and The Fearrington House.

What was your earliest interest in cooking?

The smell of Victoria sponge cakes and scones baking signified the weekend had begun in my childhood. My mum would pull our toolbox over and I would stand on it and help turn cupcakes into butterfly cakes. Outside I would harvest onions with my dad. When I would get my bike out of the garage, there were the onions we had harvested, along with the onion pods drying so we could use the seeds for the next growing season. Many of my simplest childhood memories involved the smell, sight or touch of food.


Who were some of your career mentors?

My biggest mentor has been Phil Vickery. He was the chef who gave me my first job in 1996. I took full advantage of this situation to be able to learn from one of the trailblazing chefs of our time. I still stay in touch with Phil, who lives in England, and I still use his quotes on a daily basis in my own kitchen.

What culinary styles have influenced your career?

I have a European background with regard to techniques. However, I am a seasonally driven cook. I like to take one ingredient and execute it in multiple ways. This highlights how diverse textures can affect the perception of flavor. I also enjoy elevating comfort food. Food is very powerful and it is a way to tap into guests' nostalgia and blend memories of the past with current experiences at our restaurants.

What do you consider the most distinguishing features of your work as a chef?

Being a "leader" is one attribute of the job that I work on all the time. I think it is really important to empower my staff and make them accountable, while also giving them ownership. I believe if you can challenge and inspire your team, then the food will evolve in a way that is healthy and natural, not forced or pushed. A good leader makes for a great kitchen, which ultimately creates extraordinary cuisine.

What is your favorite meal?

Comfort food. A well-caramelized sticky piece of braised meat served with buttery potato puree is an ideal meal. It doesn't hurt if it is topped with truffles. As for dessert, my go-to is a bowl of green Jell-O! My favorite two ingredients are sunchokes and honey.

Tell me a bit about your restaurant for our readers.

The Fearrington House Restaurant is set in a renovated farmhouse within Fearrington Village, a Relais & Chateaux resort near Chapel Hill. The restaurant is more than a food establishment; it's an experience for guests. We welcome you just as we would a guest in our own home. Our goal is to provide service that anticipates your needs, but does not intrude, cuisine that delights and surprises, but is easy to enjoy, and an atmosphere that leaves you wanting to return for another experience.

The Fearrington House restaurant is located near Chapel Hill at 2000 Fearrington Village Center, Pittsboro, NC 27312 For more information, visit: www.fearrington.com or call 919.542.2121.

Photo Credit: Courtesy of Colin Bedford

 

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