Lovely old resort renovated fairly well. Beautifully tended grounds. Very friendly but undertrained staff (lots of warm smiles but few answers to questions), good food, but way too many kinks to be worked out before it's worth the prices they are charging.
Unheated pool, insufficient water safety equipment, rules, and staff, and difficulties finding out when things are available for guests versus local club members. We booked a year in advance but couldn't get golf times other than 8:30a or 2:30p, thus clashing with included family meal times. The croquet course was monopolized by locals/ club members. As Inn guests, we felt like second class citizens to the club members. Donkey and llama viewing of times were not posted or known by staff. Damp, dew soaked day beds. A Spa reservations was "lost" and then found after the scheduled time. Shower door installed backwards with the towel rod on the inside, toilet paper holder falling off, impossible to use toilet without squeezing past door and shutting it. On and on it went.
Suggestions for simple improvements.
1. A property tour offered at scheduled times daily would have helped.
2. A "Manager's wine and cheese/ bites" gathering would have been welcome to meet and learn about the property, it's offerings, and staff.
Despite being marketed as an inclusive multi generational destination, it is not set up for this at all. You need to bring most everything from off premises.
No room service for anything except ice.
Restaurant hours are not small child friendly at all. Breakfast doesn't begin until 7:30a. Only one outlet opens at 11:30a for lunch, the others open at 12p. Dinner begins at 5:30p. Our group was not offered the child menu until the FOURTH night.
Dinner is three courses but the "rules" are not explained. Everything except tap water and brewed coffee is an additional charge. When I couldn't decide between two appetizers the server suggested to get both but did not mention the additional change. I was charged $33 plus for the second ($25 plus 20% service fee, plus other fees and taxes). Three way overcooked tenderloins midweek when the head chef was off. A few very bland dishes. Short pours (2.5 to 3 ounce) of white wine everytime (for @ $20 and up). Defensive attitude when questioned.
Strangely the menu does not offer many (nor emphasize) local/ regional ingredients. Carolina trout, Springer poultry, and Anson grits were about it. In a region rich in tradition, we were surprised that there weren't more local, foraged, inspired, greens, grains, fungi, fruits, vegetables, breads, meats, game, fish, cheeses, etc.
A cheese course as a dessert option would have been a welcome break from the overly sweet offerings.
We anticipated Blackberry Farm quality and offerings to go with their name on the renovation and their prices. We were disappointed. We will not be recommending it after our experience. read more