Celebrate Earth Day with a little Greens. Our culinary team has partnered with local farmers to bring a ‘farm to plate’ Earth Day Salad. 

Available on Wednesday, April 22 at all our restaurants, the Earth Day Salad will feature organic greens, a poached egg, cider-cured heritage pork belly, white corn lavash, truffled cider vinaigrette, and a [...]

We’re cooking Spring Onion Soup with Chef Jonathan Cambra of Newport Restaurant Group.

We are working on an exciting new project that will be rolled out this summer at some of our restaurants – our very own beer! The brew is called ‘Castle Hill Windward Weiss’ and is a traditional German Hefeweizen or ‘wheat beer’ that exhibits subtle flavors of banana and clove. We have commissioned the beer from [...]

This past Tuesday, April 7th, Trio hosted another one of their wildly popular culinary classes. This time it was Candies & Chocolate with Trio’s Pastry Chef Kristin Beaupre with special guest, Castle Hill Pastry Chef Jonathan Marston. Attendees learned to make (and more importantly, got to taste) Dark Chocolate Truffles, Almond Brittle, Coffee-Walnut Fudge and White Chocolate Fruit [...]

This past weekend, we headed over to the west bay where we were invited to take part in a culinary demonstration at the Rhode Island Kitchen & Bath Showroom. Chef Brian Mansfield put the demo kitchen to good use as he prepared Seared Georges Bank Sea Scallops, Spring Onion Risotto & Roasted Red Pepper Tapenade [...]

Newport Restaurant Week tied up its 10-day journey this past Sunday and we just wanted to give thanks to all those to came out to enjoy it. Check out what Newport’s local food editor Midge Knerr had to say about her experience at Castle Hill on her Newport Restaurant Week blog by clicking here.