The critically acclaimed, AAA Four Diamond-rated Bedford Village Inn Restaurant in NH welcomes diners with contemporary, regionally sourced cuisine served in a warm environment. We’re proud to support local producers and farmers from here in New Hampshire as well as elsewhere in New England; they supply the eggs used in our fluffy soufflés and the maple syrup drizzling down our buttermilk pancakes – not to mention many of our fresh meats and mouthwatering cheeses. Seafood from the shores of the North Atlantic, pork from Niman Ranch, and grain-fed Angus beef from the Midwest round out some of the superior ingredients used in our kitchen.
The BVI Restaurant also boasts a full pastry and bakeshop; our Pastry Chef oversees production of all baked products served anywhere on the property.
The Tavern, Patio, Corks and Dining Room are all currently closed for updates. The Lobby Bar is open daily for lunch and dinner. We will have a special menu featuring some of our Tavern Classics and $1 oysters will be available throughout the month of July. In addition, our Grand Garden Tent is now open until July 31st for fine dining dinner service. We thank you for your patience during this time. For more information on Summer Dining at the BVI, click here.
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Tina Verville is the Executive Chef at the Bedford Village Inn. Tina attended the New England Culinary Institute in Montpelier, VT where she received her Associate’s degree in Culinary Arts and Chef Training. She started her career in New Orleans working as a Sous Chef for the Ralph Brennan Restaurant Group, where she repeatedly was recognized for her above and beyond service from her colleagues before moving back to her home state of New Hampshire. She continued her career working as a Line Cook at Michael Timothy’s Surf Restaurant in Nashua, NH and as Chef de Cuisine at the former Z Food and Drink, a popular contemporary American downtown eatery in Manchester, NH.
For the past 7 years, Tina has been working at the Bedford Village Inn. Through the years, her positions have included Banquet Chef, Pastry Chef, Executive Sous Chef before being promoted to Executive Chef in December 2017. Tina’s passion for food shows in everything she does and she puts a strong emphasis on continuing to develop and refine her culinary techniques. Using locally sourced ingredients from New England of the highest quality, Tina ensures that each dish is prepared to the highest standards for our guests’ satisfaction.
When Tina is not in the kitchen, she enjoys spending time with her Fiancé and step daughter.