In the world of luxurious hospitality, the Sharp family name stands out for developing the luxury boutique hotel concept. Think Gramercy Park Hotel and The Carlyle in New York City, The Saranac Inn in upstate New York, and Beverly Wilshire in Los Angeles. The Weston, opened to guests last November in Weston, Vermont, is the most recent property to open in the Sharp family’s portfolio.

Formerly Inn at Weston, the two-building property underwent a 2.5-year renovation, and this beautiful, country-style home now offers nine deluxe accommodations — with five guestrooms, a two-room Carriage House, one-bedroom Mill Suite and The Weston Suite. Each room is uniquely designed and carefully curated.

© Marc Reina

In addition to the hotel’s Le Spa and The Left Bank restaurant, which recently received a Wine Spectator Restaurant award, a sophisticated Wine Room is available for private tastings. The Left Bank offers room service and à la carte breakfast for guests and is open to guests and the public for dinner. The restaurant is run by noted Executive Chef Brett Combs.

Le Spa offers guests curated treatments with precisely the rejuvenation they seek, with the space encompassing steam and sauna rooms for enhanced relaxation, as well as luxurious shower facilities.

© Marc Reina

The Weston has also launched The Farm, further supporting the Sharp family’s commitment for personalized service and complementing the property’s approach to hospitality, with an emphasis on an unmatched epicurean experience.

This first-of-its-kind regenerative farm and food program in Vermont marks a new endeavor to the property’s commitment to culinary excellence. Set on 600 acres of land, The Farm’s greenscape is a quarter-acre with a 20-by-100-foot greenhouse and 100-by-150-foot outdoor space designed for four-season farming.

The Farm will cultivate produce all year with a heated greenhouse to seamlessly transition between seasons. Committed to sustainable agricultural practices, the property’s year-round seeding plan uses ecologically restorative farming techniques, resulting in all produce free of pesticides, synthetic fertilizers and herbicides.

© Marc Reina

The regenerative farm believes in organic practices and will nurture more than 50 internationally sourced artisanal seeds, carefully curated to provide a farm-to-table dining experience at The Left Bank, as well as to introduce an enriched array of produce rarely found in Vermont’s culinary landscape. Among these edible treasures are radicchio, French heirlooms, salsify, black strawberry tomatoes and Pusa Asita black carrots.

Produce from the farm is harvested daily and transported to The Left Bank, supplying the restaurant and heavily influencing the seasonal menu and specials each week. Additional offerings at The Left Bank include hand-crafted, herb-infused cocktail specials; pickled vegetables; house-made jams; and herbed butters, adding fresh flavors to the restaurant’s menu.