Man walking on a gravel path towards red barns surrounded by greenery.

Culinary Approach

The Woodstock Inn & Resort's culinary program prioritizes seasonal ingredients, locally sourced from partner farms, prepared with intention, to create flavorful dishes. 

Our culinary approach celebrates the bounty of Vermont and New England by utilizing fresh, seasonal, and local ingredients. Anchored by the resort’s own Kelly Way Gardens, Executive Chef Matthew McClure and his team use refined techniques to create house-made plates that evolve with the seasons.

Meals That Give Meaning

The ingredients we use, the flavors we create, and the seasonal dishes that we serve all converge with one goal: to give meaning to your Vermont experience. 

At the Woodstock Inn & Resort, every bite is a celebration. The flavorful plates we serve are a triumph of our local farm partners and a tribute to the delicious seasonal ingredients grown in our own Kelly Way Gardens. We invite you to come closer and celebrate the bounty of our region.

Sliced bread, prosciutto, and greens on a white plate, with wine and lemon water nearby.

"This clearly is a place where food tells a deeper story, rooted in the soil, seasons, and soul of Vermont." 
- Executive Chef Matthew McClure

Hand picking ripe cherry tomatoes from a vine.

The Whole Picture

Your dining experience at the Woodstock Inn & Resort is a combination of welcoming, heartfelt service, exceptional locally-sourced plates, and creative beverage selections. 

Our chefs respect every ingredient, honoring the full journey from field to fork by thoughtfully using each element to its fullest potential. In the same spirit, we are committed to crafting as much as possible in-house; when we find an exceptional product beyond our kitchen, we partner with the local farmers, suppliers, and purveyors who share our standards. With the whole picture in mind, you can trust that your meal reflects care, quality, and a deep respect for its origins. 

Our in-house team includes:
Gardeners
Chefs, Butchers & Bakers
Sommelier & Mixologists

Watch Our Culinary Process

Hand placing garnish on a colorful salad on a ceramic plate.

Farm To Fork

Hands sorting carrots on a wire table outdoors.
Carrots on a green plate with sauce, crumbs, and a fork beside a glass of white wine.

Man holding cut beets, smiling in an autumn garden.
Salad with vibrant vegetables on a white plate, next to a purple drink with a lime slice.

Gardener holding small tomatoes, kneeling by a crate of larger tomatoes.
Elegant dish with vegetables and sauce on a blue plate, next to a napkin and fork.

Two boxes of fresh vegetables on mulch; tomatoes, zucchini, and eggplants.
Chickpea salad with roasted carrots and eggplant, garnished with herbs.

Hands picking ripe blueberries from a bush.
Slices of cake with cream and blueberries on plates.

Chef holding red flower in front of a red barn.
Wooden tray with dips, veggies, and flowers against a garden backdrop.

1 /