SOURCE: Fitch Creations, Inc.

April 30, 2013 14:21 ET

Colin Bedford Returns to Fearrington After International Culinary Event

FEARRINGTON VILLAGE, NC--(Marketwired - Apr 30, 2013) - Fearrington House Executive Chef Colin Bedford returned last week to the United States with a new achievement under his belt. Bedford, recently designated as a Grand Chef by the international Relais & Chateaux organization, was chosen to participate in the association's 2013 Diner des Grands Chefs: The World's Kitchen by the Thames. Relais & Chateaux launched its World Culinary Tour in 2011 as an annual culinary dinner, gathering together some of the most famous chefs in the World. The inaugural dinner was held at Versailles in France, and the second installment was held last year at Gotham Hall in New York City. 

This year's chefs, who cooked for over 600 attendees in Old Billingsgate Hall in London, represented 13 countries around the world. Chef Bedford participated along with four other American Grands Chefs: Patrick O'Connell from the Inn at Little Washington in Washington, Virginia; Jonathan Cartwright from the White Barn Inn of Kennebunk, Maine; Barbara Lynch of the restaurant Menton in Boston, Massachusetts; and Michael White of the restaurant Marea in New York City. Other participating chefs were Gary Jones and Raymond Blanc from Le Manoir aux Quat' Saisons and Michael Caines of Gidleigh Park in the UK; Marc and Pierre Meneau of L'Esperance and Cesar Troigros of Maison Troisgros from France, as well as chefs from as far away as South Africa and Japan.

Relais & Chateaux selected London for the venue because of its meteoric rise in becoming a land of culinary excellence and its new wave of British cooking. The return to England had particular resonance for Bedford, who hails from Yeovil in southwest England and decided at age 14 to pursue a career in cooking. Bedford ultimately left England to train in Canada and ply his trade at the Fearrington House in Pittsboro. The Diner des Grands Chefs marked the first time he had the opportunity to return home to cook in 14 years. "All in all it was an unforgettable experience one that I will never forget. Seeing myself beside those chefs I have aspired to resemble my entire career (on a double decker bus no less) is an indescribable feeling," said Chef Colin Bedford. "I am really looking forward to collaborating with these chefs on future events."

About The Fearrington House
The Fearrington House is a member of Relais & Chateaux, an association of the finest restaurants and hotels in the world. The 32 room Inn offers individually decorated rooms and stunning garden views. The Restaurant serves locally sourced, contemporary American cuisine. The Spa at Fearrington opened in 2010, offering yet another reason to visit this elegant country destination. Fearrington House is 8 miles south of Chapel Hill and 20 miles west of the Raleigh/Durham International Airport. For more information visit: www.fearrington.com

About Relais & Chateaux
A worldwide group of individually owned and operated hotels and restaurants, Relais & Chateaux originated in France when six properties banded together in 1954 on the route from Paris to Marseilles. This route was called "le Route du Bonheur" or Route of Happiness, since each stop offered. It now has about 500 properties worldwide, including about 60 in the U.S.

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