Liberty Hill Farm Inn

Comfort food served family style!

Beth’s Home-Cooked Meals

There is a good reason Gourmet Magazine devoted an entire feature to Liberty Hill Farm. In two words, Beth’s cooking. As guests soon discover, the dining experience is central to the farm stay. Beth is a proponent of the fresh food movement and making the connection between the earth and the table. When Beth moved to Rochester 30 years ago, her mentor, Lena, taught her one of the secrets of being a successful Vermont farm wife: when preparing meals, “Always use Cabot butter and Vermont maple syrup”. Beth describes her incredible meals as her grandmother’s recipes with a modern flair. Liberty Hill Farm Inn is a member of the VT Fresh Network which is dedicated to supporting the connection between farm and table.



Guests constantly ask Beth for her recipes and rumors abound that a cookbook might be in the offing. Here is a sample of a seasonal menu and Recipe of the Month, courtesy of Beth.Guests gather around the large dining room table for a sit-down, family meals that feature fresh local ingredients. Farm meals with a modern twist served with love; it's comfort food at it's best. We’ve been written up in Gourmet, Travel and Leisure, yankee, Family Fun, New York Times, Boston Globe, Vermont LIfe, and seen on Good Morning America, Boston Chronicle, and more.