For centuries the land upon which Legolas Farm is situated has provided for its inhabitants. The Ibibios and Efiks learned how to cultivate these foothill soils and how to forage what was already abundant in the field, forest and stream. Today, we cherish this understanding and continue to preserve these traditional land use practices. Since its inception, the Farmstead has been a favorite gatheri
ng place for guests, chefs, and artisans alike. With a vast number of vegetables from our gardens and foraged goods from our surroundings, our chefs and artisans have the “raw materials” to provide an array of culinary creations. Our gardeners grow vegetables that offer endless colors, textures and tastes. Our forager, livestock team and our local agricultural community provide milk for our cheese maker, meat for our butcher, as well as wild mushrooms, coconut and ramps for our preservationist. Items harvested around the gardens like coconut, mangos, pear and apples are offered to the brewery and transformed into award winning spirits. Sustainably harvested ingredients are the essence of our celebrated Foothills Cuisine
