Thank you to Beverly Morton Billand, owner of The Restaurant at Patowmack Farm, for answering our questions! Congratulations for being a finalist for Loudoun Destination Business of the Year! View all of the finalists here.
Join us for the 27th Annual Loudoun Small Business Awards on Friday, October 29, 2021 at The National Conference Center. Ticket information here.
Tell us your story of how your business evolved into what it is today.
The Restaurant at Patowmack Farm grew from our love for good healthful food, the farming lifestyle and nature. From the beginning, we have been committed to the environment, promoting organic growing practices and combining it with our support of small local artisan growers and producers, fishermen and foragers who share our vision of sustainable agriculture. Chef and grower combine their talents to produce wholesome menus utilizing just picked ingredients, served in a relaxing, beautiful setting overlooking the Potomac River. As one of the first farm restaurants in the U.S., we have always respected where our food is sourced. Our goal is to nourish our community and our environment with a sustainable system, promote education about what we consume, serve the freshest food from our farm and local ingredients and encourage earth to table, using our fields as the chef’s pantry. A simple philosophy of quality and care – menu subject to the whims of the chef, nature and our respected growers and producers – vegetables picked the same day, fish hours out of the water. Fresh ingredients brought to the kitchen are treated as a celebration. We believe that sourcing food that satisfies the palate while fulfilling our goal of supporting local producers and suppliers and showcasing our own farm’s bounty gives us the opportunity to create sophisticated food with uncompromised integrity. We grow and maintain our land with respect to sustainable environmental practices, promoting healthy eco-systems and producing strong, healthy plants that become nourishing food. Our philosophy is simple: quality product, the freshest and finest seasonal ingredients, support for small local artisan growers and producers and creating a place where nature takes care of the details. The Chef’s talented and artful menus give one the opportunity to dine on sustainable, local, organic cuisine that is reflective of the seasons.
With all these systems in place and with our passion and purpose, we have been able to achieve the highest standards.
What would it mean to you and your company to win a Small Business Award?
Sharing this award with my staff, family and especially the guests and community who have supported us throughout the years would be a high honor. I believe no business is too young or too old to benefit from a Small Business Award. After all – press, bragging rights, social media, and a trophy!!! – Whoa!! And, our guests and the community will know our name even better. Awards help distinguish one from their competition and boosts credibility even if only a finalist. I also get to network with other honorees. It also lets us take a look at ourselves and improve what we do.
What are most proud of about your team?
My staff are like family. They run this business. They make it what it is. They are the best. I embrace each and every one of them and always want their goals to be met and their lives to be enriched.
What is the smallest thing that has made the largest impact on your business?
Making sure each guest feels welcomed and good about being here. We always strive to surpass customer expectations. Smiles, concern, listen, believe and compassion. Little things and yet ever so important.
Who is the one person that has influenced you the most in your career?
I have had many careers. The one person who was my hero in this endeavor was my partner, Chuck. He never faltered, always said it was possible and always believed in me and was beyond proud.
What is your favorite thing about running a business in Loudoun County?
The best part of running a small business in Loudoun is providing an outlet for people to come and enjoy, relax, share our farm, welcome guests as part of our family and exceeding all expectations while creating a holistic experience that constantly keeps the diner engaged.
How do you see your business evolving in the next 10 years?
That is an excellent question. As I “season”, I wonder about this a lot. I feel right now I am standing on the hill, overlooking the Potomac River and wondering which path I should take. They all can be grand, possibly perfect, make sense and realizing that perhaps it might be impossible to predict where I will be five or ten years from now. I know I have all the tools to find the right direction and that whatever comes my way, it will work out just fine. I think about what is important, visualize, take action and know I can get to the heart and soul of what I want and create positive change.
If you’re not in the office where can we find you/what is another passion you have?
My office is my home and farm. That is where I love to be – embracing the beauty of my surroundings – just being silent and aware.
What did you want to be when you grew up as a child
I wanted to be a nurse, which I achieved and a dream was to be anything I wanted to be – I thought I could fly!!
If you have 24-hours off, and your family was out of town, what would you do?
Hopefully it would be a beautiful day and I could spend the day in the sun, farming and playing with the animals, reading, reaching out to others and thinking about future goals.
Learn more about The Restaurant at Patowmack Farm on their website!