About Patowmack Farm
Patowmack Farm started in 1986, growing fresh herbs and specialty vegetables. Pronounced PAT-O-MACK, the farm is named after George Washington’s company located on the C and O Canal (meaning a place of trade) and the American Indians (Piscataway tribe) located in the area. From the beginning, we have continued to farm the land using sustainable farming methods without chemical fertilizers, pesticides and herbicides.
Chef and grower combine their talents to produce wholesome menus utilizing just picked ingredients and served in a relaxing, beautiful setting.
Constantly learning and adapting to keep the dining experience and farm attractive to our guests, is a welcomed challenge. The Restaurant at Patowmack Farm’s goal is to create an experience that will leave a lasting impression. We invite our guests to come and enjoy seasonal dining, enjoy the stunning view and stay to enjoy the rising moon and stars.
Executive Chef Christopher Edwards
Chef Edwards is a native of Woodbridge, VA. Attending Johnson and Wales University in Charleston, SC, he gained early experience and passion that would shape the future of his career at McCrady’s Restaurant. He left this distinguished position to work as an apprentice at Restaurant El Bulli under the guidance of Ferran Adria in Spain. Upon his return, he joined Fabio Trabocchi at Maestro, McLean, VA and later at Fiamma in New York, gaining valuable experience.
Christopher has been a guest chef at the James Beard Foundation, 2010/2011. It was an honor to be invited and proudly represent our region’s finest products and Patowmack Farm’s organic cuisine.
He is actively involved in the community, participating in local fundraiser events and starting the Loudoun Chefs Collaborative, an organization that gives 100% of the proceeds to a local charity. He is working with a local school developing a program to educate students about sustainable farming and menu development, sits on the advisory committee of Farm to Fork Loudoun and created a "guest chef series."
A passionate drive and undeniable focus on technique and flavor are what define Chef Christopher’s cuisine. New and exciting menus, with creative ideas will give you the opportunity to dine on local organic cuisine reflective of the seasons.
Beverly Morton Billand — Farmer and Co-owner
A native of Virginia, Beverly is a nurse by profession, organic farmer, co-owner of the award-winning Restaurant at Patowmack Farm, which began in 1998. She is the mother to beautiful girls and grandmother to eight of the most incredible children, which was the basis for her love for good healthful food, the farming lifestyle and nature.
Beverly deeply respects the earth, is an advocate of locally grown, seasonal organic products and has a strong dedication to sustainable agriculture. Beverly is an avid supporter of local small businesses, farmers and community organizations. Beverly followed her dream of farming and running a restaurant (although that was not in her original dream – that is a story which she will gladly share), creating a place where those that come to experience are able to leave with more than they arrived.
She is blessed to be surrounded by beautiful people who have contributed to the success of her business. She is amazed by her staff, each and every day, of their dedication and commitment.