Tennessee Hotel Buys Farm in Pursuit of Sustainable Steak
By Matt Alderton
December 5, 2012
As part of its ongoing commitment to sustainability, The Hermitage Hotel in downtown Nashville has purchased a 245-acre farm in Dickson County, Tenn., it announced last week on its blog.For a recap of last week's top stories, check out MeetingNews Minute:
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Known as Double H Farms, the farm will be used to raise grass-fed cattle that will eventually be served as sustainable beef at the hotel's Capitol Grille restaurant. Ultimately, it also will grow corn for a future grist mill and will accommodate an expansion of The Hermitage Hotel's vegetable gardening program, established in 2008 at the Land Trust for Tenneessee's Glen Leven farm in Nashville.
"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 Greg Sligh, managing director of The Hermitage Hotel, who is now president of Double H Farms LLC.
According to the hotel, farm operations will be overseen by Sligh, whose family owned a 600-acre farm in Missouri for more than a century, in cooperation with Capitol Grille Executive Chef Tyler Brown. A full-time farm staff will run the operation, with help from hotel and restaurant staff.
Eventually, The Hermitage Hotel plans to sell its brand of home-raised beef to other restaurants, both in and beyond Nashville.
"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," Brown said. "This move will enable us to impact a much larger number of people."