10,000 pounds of crops. 100% goodness.

Airlie Berkshire Farm fulfills our vision of bringing this land back to its agricultural roots, just as Harry C. Groome intended it. Across 20 acres, we grow and harvest 10,000 pounds of produce a year. These farm-fresh veggies go to the Airlie kitchens to make our hyperlocal cuisine, and to support local food initiatives.

Farmer’s Helpers | Resident bee colonies are busy pollinating the Airlie Berkshire Farm crops and making sweet local honey. Bill and Duke, our two border collies, are on guard to make sure the produce stays safe from geese. They’re certified goose dogs and genuinely good boys.

Pasture-to-plate meats

75 acres of the farm is dedicated to raising our Berkshire pigs and Angus cattle—producing 12,000 pounds of beef and pork annually for resort guests and Harry’s diners. Our most popular resident has to be Talon the bull, a Reserve Grand Champion for Virginia.

Cuts for the Culinary Team | Airlie’s chefs are whipping up juicy masterpieces with our Black Angus New York Strips, London Broil, stew beef, brisket and ground beef (hello, Harry’s Burger!).

Seasonal harvest

Fill your plate with the healthy veggies we’re growing fresh this fall…

  • Gypsy & Imperial Broccoli
  • Cauliflower
  • Collard Greens
  • Kale
  • Cabbage
  • Spinach
  • Red Oak & Great Lakes Lettuce
  • Pumpkins

Beef and pork available for purchase

  1. Call 540-341-3228 or order via e-mail: berkshirefarm@airlie.com then pick-up on property Monday – Friday from 2 to 4 p.m at 7110 Airlie Rd.
  2. Visit Harry’s during regular hours to purchase our most popular cuts.
click for available cuts and pricing

Beyond pasture-to-plate—or even Farmed in Fauquier—our hyperlocal food comes straight from our own next-generation working farm.

—Chuck Smith, Airlie Executive Director