Expanding their focus on using locally grown products, leaders of The Hermitage Hotel and Capitol Grille on Wednesday said they have acquired a 245-acre farm in Dickson County, where they will look to build "a sustainable brand of beef" under the Double H Farms name.
The purchase of the farm, which had been owned by the Duke family and is protected by a conservation easement, comes two and a half years after Capitol Grille Executive Chef Tyler Brown began cultivating part of the historic Glen Leven estate for use in his team's kitchen. Now, Brown and Hermitage Managing Director Greg Sligh have major plans for their new property. In addition to building a beef herd big enough to serve their restaurant's needs and produce meat to be sold to other area restaurants, they plan to grow corn for a future grist mill and will eventually expand the gardening program.
“The goal is to focus the future of The Hermitage Hotel and Capitol Grille by helping to preserve land, continue sustainable farming practices, and make our product more available to the community,” said Sligh, who with his family also owns a 600-acre farm in Missouri.
Double H Farms sits adjacent to Montgomery Bell State Park and is large enough to allow Sligh and Brown to rotate their cattle from one section to another.
“For the past few years, we have embraced the culture of locally sourced and sustainably grown food with the Capitol Grille and locally produced items throughout The Hermitage Hotel, with more to come. This move will enable us to impact a much larger number of people,” Brown said.
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