NC innkeepers talk breakfast, guest experience, and what to see while visiting their bed and breakfast. Match your vacation style to one of these NC inns.
Inns and bed and breakfasts across the South have been providing luxury accommodations and gourmet breakfasts for decades. Even with the advent of AirBnB and VRBO, vacationers still like to book a room at a hosted inn to meet the innkeepers and hear a story or two. The personal touch provided by the owners and the individuality of the homes makes for great vacation memories.
Whether you’re celebrating an anniversary or birthday or just want to get away, choose an inn that fits your vacation style: Do you want luxury or rustic? Gourmet breakfast or home cooking? City or rural destination?
These innkeepers dish about their favorite types of guests, breakfast and what to expect when you arrive at their establishment. Which one appeals to you?
This Colonial Revival home, built in 1912, is decorated with an eclectic mix of contemporary and classic designs, patterned after properties like the Soho House art collection. Each room, including common areas and guest suites, features themed art. From vintage menu art to modern artworks featuring dogs and other animals adorn the walls.
Innkeepers: Robin and Stephen Collins
The experience: “Our commitment is to an authentic guest experience. Everything a guest sees, touches and tastes has a back story.”
Breakfast: “Our feature dish is a Crespéou which is a traditional Provencal (French) egg dish taught to us by our culinary advisor Michelin star chef Xavier Mathieu of Le Phébus & Spa.”
Best guests: “Ideally, the best guests want to engage with all we have to offer from culinary experiences to cycling or just taking advantage of the property and common spaces.”
Destination: “We love the culinary scene and craft beer scene in Asheville. Downtown and River Arts District are energetic and exciting. We certainly encourage guests to cycle or hike the surrounding mountains. You can’t beat fall colors in late October!”
The inn is a 1910 Colonial Revival-style mansion with spacious guest rooms. Warm jewel-tone colors and comfortable furnishings welcome guests. Much of the furniture was sourced locally or in High Point. Guests love to see the original Jewett Refrigerator in the butler’s pantry.
Innkeepers: Daniel and Monica R. Edwards
The experience: “We want to anticipate the needs of our guests before they actually know that they needed it, and act as an ambassador to Durham.”
Breakfast: “I pride myself in being able to serve guests that have food allergies or dietary restrictions and dishes that look like the other guests’ breakfasts so that don’t feel like they are being slighted because they have a restricted diet.”
Best guest: “When I think of a good guest, I think of someone who is respectful, communicative, clean and tidy, punctual, friendly and personable. Overall, a good guest is someone who treats your bed and breakfast as if they were in their own home, with respect and consideration for others.”
Destination: “If it’s warm outside I send guests to Sarah P. Duke Gardens and the Duke Chapel. The Nasher Museum of Art and the Museum of Durham History are great stops. Durham is a foodie town, and I recommend uniquely Durham restaurants. Some people are just happy to relax in our outdoor spaces.”
It’s only natural that a farmhouse on a 10-acre horse farm would be decorated in equestrian chic. The inn features antiques, equestrian-themed art and books in the three one-bedroom apartment-style cottages. Guests sitting outside can expect a visit from some of the eighteen free-range chickens living on the property.
Innkeeper: Lindsay O’Reilly
The experience: “I love people and love to take care of them. I have made friends with so many of our wonderful guests throughout the years and have many loyal repeat customers.”
Breakfast: “My favorite is our famous homemade butter turmeric crust pop tarts with strawberries and cream filling and vanilla glaze. I went to school for pastry arts at Sandhills Community College, so I love coming up with unique dishes.”
Best guest: “Ones that are curious, outgoing and love to explore the farm and the area.”
Pat and John Terrell converted this late 19th-century school dormitory into a bed and breakfast in 1991. The original house was a farmhouse, but a Grecian-style porch and four marble columns were added to the front at some point. Butterfly gardens, lawns, a stream and a wooded area offer peaceful places to relax. The guest rooms are named after girls to reflect the home’s history as a girls’ dormitory: Ann, Betty, Patricia, Sandi, Tammi and Virginia. Mike and Su Frost are the third set of innkeepers.
Innkeepers: Mike and Su Frost
The experience: “We are friendly, attentive and like to go above and beyond for our guests.”
Breakfast: “Our favorite is the fruit bowl with seasonal fruit followed by French toast and chicken maple sausage.”
Best guest: “A good guest is one who enjoys meeting other people and does not mind meeting their hosts. We have breakfast around one big table. We understand that not everyone wants to spend time with others so there are various rooms and porches in and outside the house where guests can sit and read, watch TV and relax. It is very quiet at night.”
Destination: “The town square is a 10-minute walk from the inn. The Hearth Glass and Gallery, Parkway Playhouse and McElroy House Museum offer activities and events for visitors. There are various unique shops and places to eat or have a cup of coffee along the way.”
Glenda and Ken Cahill, along with Maple Island Log Homes, built this log lodge in 2000. The Cahills wanted it to be reminiscent of the National Parks Lodges. The 50-foot tall fireplace is made of stacked stone and is a centerpiece of the lodge. The wild berries growing on the property were an inspiration for the names of the guest rooms.
Innkeepers: Glenda and Ken Cahill
The experience: “We love to help our guests relax and unwind from their hectic lives. Understanding whether someone wants to interact or just have a quiet peaceful stay is key to giving them what they need. We love what we do and love our guests, many who have become good friends.”
Breakfast: “Lemon blueberry baked French toast is my current favorite – I have many!”
Best guest: “A good guest is anyone who enjoys log cabins, nature, hiking, highland cattle, great mountain views, being out of the city and good food. We have all of them.”