We’re cooking Linguini with white clam sauce with Executive Chef Kevin DiLibero of the Newport Restaurant Group…

Enjoy our restaurants? Can’t get enough of the hog wings at the Smokehouse? Enjoy the a dark and stormy or cape codder at the bar at 22 Portside? Or maybe the vista down at the Boat House is what draws you for a late brunch. Let the world know and vote [...]

At Castle Hill, we are extremely proud to be a part of the Relais & Chateaux family of properties. We’ve worked incredibly hard to develop the level of hospitality and guest service demanded by this impressive organization of leading luxury hotels. For anyone who is unfamiliar with Relais & Chateaux, the video below is a good [...]

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 [...]