Living Well in Litchfield County, Connecticut

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Paul Pearson of the White Hart Inn

Paul Pearson of the White Hart Inn

My name is Paul Pearson, and I’m the chef at the White Hart Inn on the Green in Salisbury. I’m originally from York, England, where I trained in various hotels and restaurants before setting sail for Bermuda, and from there to the U.S. I landed a job at Blantyre in Lenox, where I met my wife. Eventually we moved to Chicago, where I led the kitchen at North Pond. Wanting to get back East, we moved to Rhode Island, where I headed up Seasons at the Ocean House, and then on to the White Hart, with a two-year stint in the middle at Community Table in Washington.

1.What is your favorite produce source? 
My go-to spot is the Sharon Farm Market. They always have a great selection of fresh, seasonal produce, much of it from local farms. Their fish counter is always stocked with the freshest, best-looking fish. And there’s a great selection of prepared foods. They also have a sushi station, and that’s a quick, easy fix for my daughter’s dinner. 

2. What’s your favorite bread source?
Every Friday and Saturday we get a delivery to Provisions at the White Hart from Travis Brecher from Creature Bread. My favorite is the caramelized onion with turmeric; it’s pretty special!

3. What’s your favorite tomato source?
The best tomatoes, I believe, are grown by Parker Boal, right here in Lakeville at Green Hollow Farm. I met Parker in 2014; we’ve used her tomatoes ever since. She’s so passionate about them, and it really shows in the flavor and quality. She picks them in the morning, and they’ll be on the plate a few hours later for dinner service. 

4. Your favorite dairy source?
We exclusively use Five Acre Farms, which was founded by Daniel and Patrick Horan. The taste of their milk is rich and sweet; we use it in all our coffee drinks at Provisions. It makes a great cappuccino. 

5. Favorite meat source?
I buy any meat for a special occasion at Whippoorwill Farm, where we also get all our ground beef and top rounds for the inn. Robin and Allen Cockerline have raised grass-fed beef for more than 40 years. Their farm is on Salmon Kill Road in Salisbury, and it’s the most idyllic setting, definitely worth the drive on a Friday or Saturday to pick up a quality cut for the weekend. 

7. What’s new at the White Hart Inn? 
I’ve been putting a lot of work into the pizza program that we run on Wednesday nights. We purchased a wood-fired pizza trailer, which we set up on the Green on Wednesday and Thursday evenings. That way, people can gather, order a pie, get a drink at the outdoor bar, and relax outside. 

8. What’s your favorite hike? 
A great trail right in Salisbury called Lion’s Head. It’s around 2.5 miles out and back, with the last part a scramble up some rocks. But once you get to the top, the views are amazing. 

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