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A Seed To Plate Experience
How’s the food? As a chef, when I’m going somewhere I haven’t been, that’s one of my first questions. Food is a necessary part of people’s lives and a huge part of the experience when traveling. Sanborn Mills, with all its beauty, is a place to escape and work on a craft you’re passionate about. Whether it’s blacksmithing, woodworking, or fiber arts, we have everything you need to fully immerse yourself in your craft while you’re here.
I started the Sanborn Mills Farm kitchen in 2022. Our goal was to work closely with the farm team to provide fresh meats and proteins for our guests and students. As of last season, about 70% of our food is grown and raised on our own land using sustainable organic practices.
My goal when students come and stay on campus is for them to feel well taken care of. They should feel nourished and satisfied after a meal. Classes run from 9–5, and that takes a lot of concentration and energy. I want them to come into the dining room, take a break, share a meal with fellow students, and learn about other crafts happening on campus.
Menus are planned according to the weekly harvest. We use as many farm products as possible, and everything is made from scratch in-house. We are trained in allergy awareness so that we can accommodate most dietary restrictions. Working closely with the farm team, they harvest what’s ready each week, and our fields and production have grown greatly over the last four seasons.
Breakfast varies and may include farm-fresh eggs (scrambled or fried), breakfast meats, pancakes or French toast, and breakfast potatoes, along with assorted toasts, house granola, yogurt, and fresh fruit. Lunch ranges from sandwiches, grilled proteins, seasonal salads, and chips to stir-fries, taco salad bars, handmade burgers, and soups in early spring and fall. Lunch also includes the infamous chocolate chip cookie, along with assorted lemonades or iced teas. Dinner can range from a protein with seasonal vegetables and starches like potatoes or rice, to pasta dishes or home-style meals like chicken pot pie, beef stew, and shepherd’s pie, plus homemade desserts like seasonal crisp or house chocolate mousse. Menus change according to the season and the dietary needs of each group, and dishes are prepared using a range of techniques such as grilling, braising, and roasting.
In previous seasons, students, instructors, and the public have all enjoyed the food at Sanborn Mills. While we are not a restaurant, we do offer opportunities for the community to come eat. Check out our social media or website for upcoming events and lunches.
Words by Head Chef Kelly Fahey
Guided Winter Trail Hike
Join us on a winter guided trail hike through the beautiful fields, forests, ponds, and islands of Sanborn Mills Farm!
Hike Description: 1.2 miles round trip, 150-foot elevation gain, approximately 1.5 hours duration. We will explore Sanborn Pond and its island, travel through the forest, and get great views from open meadows. Some Sanborn Mills Farm History, as well as winter tree identification, will add to the experience! This is a hike on an undulating hiking trail in the winter. Snowshoes will likely be required depending on snow depth at the time of the hike. Please come prepared with adequate clothing, food, water, fitness, etc., for a winter hike. Please meet in the Dining Hall.
Sanborn Mills Farm | 7097 Sanborn Road | Loudon, NH 03307 US
Forge your own stainless-steel chopsticks in this hands-on workshop focused on precision, balance, and creating a matched, functional pair from start to finish.
This workshop introduces traditional lime plastering, including lath preparation, base and finish coats, and the techniques needed to create durable, beautiful surfaces.