In the farm-to-table equation, there’s usually some distance, perhaps 10 miles or more, between the two. At Walhill Farm, that distance is measured in feet.
When Peter Hillenbrand took over his family’s Batesville farm in 2013, he saw an opportunity for a farm-to-table restaurant that focuses on fresh produce grown not just locally, but right on the farm. Today, The Restaurant at Walhill Farm serves up breakfast, lunch, and dinner.
Gardens scattered around the 250-acre working farm yield a variety of produce, including asparagus, lettuce, strawberries, sweet potatoes, squash, and tomatoes; there are also a few beehives that supply Walhill with honey. During peak growing season, about 75% of the produce on the menu is grown on premises.
Walhill has its own USDA-certified butcher shop that produces steaks, hamburgers, and pork products from the farm’s cows and pigs. The farm is known for its sausage and bacon, which are featured in a number of the restaurant’s American-style dishes. Breads and pastries are also made on-site and are available for sale, along with a number of sausages and honey.
Local diners like the cheese and charcuterie platter, complete with housemade sausage; the filet mignon served with loaded potato croquettes; and the cranberry walnut bread pudding topped with crème anglaise and whipped cream.
But the farm isn’t known just for its food. Weddings are held in the old horse stables, and beginning in April, Walhill has four rooms available for rent to overnight guests. Coming up on the last weekend in August, the farm will host its fourth annual Bacon, Blues, and Brews event with music and food for all ages.