The Inn at Barley Sheaf Farm

-The Premier New Hope Inn-

This New Hope inn is well-acclaimed for its gourmet dining, all-natural spa experience and world-class amenities. Nestled among over 100 acres of preserved farmland and forests, the Inn at Barley Sheaf Farm is a true historic and artistic jewel of beautiful Bucks County. It is conveniently located between Peddler’s Village, Doylestown and New Hope for a blend of artistry, shopping and a cozy historical feel.

Prompted by a GroupOn, we made dinner reservations for a Saturday night in January. But then just hours before arrival time, I noted that the GroupOn was not valid for Saturday or Sunday dinner 😦 Not to be deterred, we went onto Open Table and switched reservations to Friday, February 13—an early Valentine’s present to ourselves—and had an amazing dinner in the restaurant with fresh farm-to-table selections. Main entree choices are limited to only a handful, but what a tempting handful!


Nearly 25 minutes early for our 8:00 reservation (we had no idea what kind of traffic we’d encounter on a Friday evening,) we wandered into the parlor of the main building (restaurant not clearly marked,) and marveled over the French provincial period furniture, chandeliers and an authentic fireplace all aglow. Warmly greeted by the owner Mark, he asked if we’d like our bottle of wine opened to enjoy by the fire while we waited for our table (it’s a BYO.)

Shortly thereafter, the wife Deena, waltzed in with our two glasses of wine and within another 10 minutes or so we were given a choice of two different tables opting for the one near the bank of windows overlooking the stone terrace. Our seats offered us a view of the open kitchen with three chefs diligently working away. And even though I did not catch her name, our waitress was quite chipper and attentive enough without being overbearing.

Warm radicchio salad.

Pork cheek ragu.

That day’s menu consisted of five interesting first courses and another five entrees. I chose the Warm Radicchio Salad, with pear, buttermilk, blue cheese and hazlenuts. I don’t think I’ve ever seen radicchio that large! The plate reminded me of a wedge salad in appearance. My only complaint: I wish there had been a touch more blue cheese. Russ’ first course was the Pork Cheek Ragu with orecchiette and spicy bread crumbs–absolutely delicious (he offered me a taste.) Sorry to say the photo just does not do it justice.

scallops1 scallops.sliced
Two images of the diver scallop dinner.

Long Island duck breast dinner.

Even after a recital of a few specials not on the menu, it didn’t take us long to zero in on our entree selections, with Lynn choosing the Maine Diver Scallops, with brussels sprouts, apple, beet and horseradish. Love, love, loved it! As predicted Russ couldn’t help but select the Long Island Duck Breast accompanied by duck leg sausage, coffee, carrot and plum. I sampled that duck sausage and it was delicious.

As our plates were being cleared we were offered dessert menus that contained four options: Meyer Lemon Curd with brown butter cake and vacherin (Russ’s choice); Chocolate Pudding Cake with vanilla ice cream and caramel; Hazelnut Banana with salted caramel ice cream, hazlenut and white chocolate pudding; and finally Carrot Cake with pistachio, and maple cream cheese icing.

Meyer lemon curd dessert.

I did enjoy a smidgeon of his lemon curd dessert and it was incredibly tasty (once again not such a good photo.) And then to top it off, two plates of the chef’s homemade candies were proffered, each containing a sampling of four different truffles, caramels, etc, which were melt-in-your-mouth divine. As if that wasn’t enough, when our check arrived we were given a wrapped gift containing two red velvet cupcake-like cookies. One almost began to feel guilty…

Homemade candies sampling from the chef.

Other offerings that evening included Sunflower Seed Risotto, Tuna Crudo, and Mushroom Soup rounding out the first course; while additional entrees consisted of Wagyu Bavette Beef, Cervena Elk, and Arctic Char.

On our way out we chatted with Deena to let her know how pleased we were with not only the service, but also the fabulous food. She admitted to being extremely hesitant to offer GroupOns but found the experience to have been well worth it, and we assured her we would be back and would also recommend the Inn at Barley Sheaf to others—so consider this a recommendation!


The owners, husband and wife team Deena and Mark, are very seriously committed and deeply involved in land conservation and historic preservation, and Barley Sheaf Farm is one of the jewels in their crown of important properties which are fine examples of these traits in Bucks County. Dining at the inn is open to the public Wednesday through Saturday from 6 p.m. on for dinner and brunch on Saturday and Sundays from 8:30 a.m. – 1 p.m.

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