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Honest Eating.


The Farm Table offers honest nourishment for the body and elegant respite for the soul. Look around you. The candlelit spaces, open-hearth oven, and comforting fireplaces speak wordlessly of a quieter, simpler time in New England history.

(413) 648-5200 / Reservations

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Honest Eating.


The Farm Table offers honest nourishment for the body and elegant respite for the soul. Look around you. The candlelit spaces, open-hearth oven, and comforting fireplaces speak wordlessly of a quieter, simpler time in New England history.

(413) 648-5200 / Reservations

A DestinatioN, NOT-SO DISTANT.

The Farm Table at Kringle Candle is located in quaint Bernardston, Massachusetts, just a few miles from the Vermont state line and just 30 Minutes North of Northampton. The original modest Kringle Candle store opened in October 2010, but based upon the astonishing response by the marketplace, the company has expanded swiftly. In October 2011, we debuted the incredible Kringle Country Barn, located immediately across South Street, offering nearly 20,000 square feet of holiday and country delights on three levels, including one of the most charming old-fashioned toy shops ever. No matter the season, a visit to Kringle Candle and The Farm Table are sure to put a smile on every face.

The Colonial House

One of the oldest buildings in historical Bernardston, this restored two-century old charming New England colonial will make you and your family feel like guests in our home.

The Carriage House

From the elegant barn wood that adorns the ceiling, to the ornately laid stone fireplace, there is no space more warm and inviting than our Carriage House. It truly captures all of the warmth and tradition that New England has to offer.

The Tavern

Adorned with beautiful tufted leather seating, antique furniture and a gorgeously wrapped white marble bar, The Tavern is a wonderfully convivial atmosphere where our guests can relax, unwind and make a new friend. Or two.

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Let Food Bring You Together


Every plate at the Farm Table is a harmonious union of the freshest local ingredients. We believe what you're eating should be simple, honest & beautiful. The way it used to be.

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Let Food Bring You Together


Every plate at the Farm Table is a harmonious union of the freshest local ingredients. We believe what you're eating should be simple, honest & beautiful. The way it used to be.

When this sturdy Bernardston colonial house was built in 1800, the American Revolution was recently-concluded. More than two centuries later, the faithfully- renovated structure surrounding you finds itself at the dawn of a new revolution. In a world grown weary of chemicals, pesticides, genetically-modified plants, fruits and animals, increasingly-educated consumers are turning away from petroleum-fueled factory operations situated a continent away. More and more, the thinking person embraces healthy, ethically- produced local foodstuffs of every kind. As we considered the power of the burgeoning farm-to-table eating movement, we realized we had found not only a method, but a name for this enterprise. 

The candlelit spaces, open-hearth oven, and comforting fireplaces speak wordlessly of a quieter, simpler time in New England history.

Our menu similarly speaks of a better time in culinary history. Created by Executive Chef Brent Menke and featuring internationally- nuanced New American cuisine, a meal taken here is truly an experience to remember. In-season, virtually every item we serve is sourced from our very own organic farm as well as from growers within a 50-mile radius of The Farm Table.

Our concept is based upon our company motto: “The Way it Used to Be.” A truly good restaurant should be more than a place to feed you; it should nourish the body, educate the mind and entertain the spirit. These are our modest but steadfast goals. This old farmhouse has lived many lives in 200-plus years, but it has always been a home. And now we invite you to come and dine with us in the restaurant that has become our home: The Farm Table.

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In The Kitchen


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In The Kitchen


Brent Menke

EXECUTIVE CHEF

 

Brent has cooked professionally for nearly twenty years. Prior to joining The Farm Table, he served as Chef aboard Paraffin, one of the finest luxury motor yachts sailing the planet today.

Here, he provides a glimpse into his philosophies on cooking.

In my opinion, fine cuisine absolutely must be ingredient-driven. Without superior raw materials to work with, the best chef is inevitably doomed to fail. And I don’t like to fail, ever.

I was fortunate to have had a wonderfully eye-opening work experience quite early in my career. Being chef aboard Paraffin provided its own special set of challenges and rewards.  

 

Cruising to some of the most wondrous places on Earth yields one a real gastronomic bonus; access to some of the rarest, freshest ingredients of all. This provides exciting opportunities for a chef to expand his knowledge and imagination while creating new and – ideally – truly great food.

Aboard Paraffin we served a sophisticated and well-travelled clientele that included celebrities, royalty and presidents. The demands could be monumental and at times, sleep was more an idea than a reality. But no matter what the tasks required, the show always went on – and with a smile. Challenging as it was, this gave me an astounding insight into the literal world of food at a relatively young age, and I valued every moment.

What has most shaped my career? Without question, my wife and her family. Her constant support – and time spent at the family farm in France – reinforced the critical importance of ingredients.

My wife’s grandmother is a formidable battleship of a woman, strong and weathered with age. She is fiercely protective of her family, yet she has such a natural way with food.  

With a few eggs from the henhouse, a rabbit for the pot, some carrots fresh with garden soil and peaches still warm from the tree, she produces the kind of comfort food only a lifetime of experience can provide. My wife’s father taught me that if you put love both into the garden and your work, it gives you beautiful things in return, just like a family.

My philosophy on food, work and life comes down to a single word: respect. Respect for the ingredients, respect for those you serve, respect for those who work for you, and respect for yourself. And I do believe if you love your work, you will surely taste it.

 

Brent Menke

Executive Chef  – The Farm Table