Twin Farms Vermont Adds a Chef's Table to Its All-Inclusive Estate

Twin Farms has kept its footprint deliberately small since opening as a resort in 1993, just 27 rooms spread across an 18th-century farmhouse, a converted lodge, standalone cottages, and elevated treehouses on 300 acres of Vermont farmland. That scale is central to how the all-inclusive, adults-only estate operates, and it's exactly why a 2025 kitchen expansion and new Chef's Table experience carry outsized weight for regular guests.

The Main Kitchen expansion gave Chef Nathan Rich's team more room to run both the estate's principal restaurant and Twiggs, its more casual counterpart, without compromising either. The new Chef's Table adds an intimate seated experience built directly around the property's own farm, continuing a program that already includes a beehive operation and the estate's long-running Progressive Farm Lunch.

Looking ahead, Twin Farms has targeted early 2027 for a new spa addition, including an indoor-outdoor pool to complement the existing Bridge House Spa and its Japanese-style furo. Combined with the estate's 15,000-bottle wine cellar, the additions keep building on what has made Twin Farms a Relais & Châteaux fixture since 2012, a genuinely private, farm-driven alternative to a conventional resort.

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