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Inspired by the garden, Chef Heyer begins by seeking out the freshest ingredients at the peak of their season from the Inn’s enormous variety of home grown vegetables, fruits, herbs, and edible flowers. The garden is expanded every year to satisfy our guests’ growing appetites for locally grown, farm-fresh fare.

“The garden has transformed our cooking on so many levels,” says Chef Heyer, who prizes the ability to cultivate over 75 different varieties of unique herbs and popular vegetables. The Bernards Inn has earned “Best Fresh and Local” honors from the New York Times.