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In 1983, the barn was converted to a pub and restaurant by Alan and Jackie Walker who named it The Windmill. The business was leased to tenants when Alan Walker died in 2013 and then sold to Jeremy Clarkson in 2024. [1] Clarkson expanded the business, adding more catering, outdoor seating and a farm shop using the marquee from The Grand Tour.
The Red Barn restaurant was a fast-food restaurant chain founded in 1961 in Springfield, Ohio, by Don Six, Martin Levine, and Jim Kirst.In 1963, the small chain was purchased by Richard O. Kearns, operated as Red Barn System, with the offices moving briefly to Dayton, Ohio and in August 1964 to Fort Lauderdale, Florida.
Nickerson Farms was an American roadside restaurant franchise that existed between the mid-1960s and the early 1980s. It was started by I. J. Nickerson, a former Stuckey's franchisee who did not agree with that chain's rules and regulations.
The Windsor Farm Shop operates “as a mixed farm,” including 200 pedigree Jersey milking cows, a pedigree Sussex beef herd, 140 breeding sows, 1500 Lohmann Brown hens, 1000 acres of arable land ...
New York City import Red Farm Chinese restaurant opened Wednesday in downtown Austin. We took a tour of the kitchen with one of the restaurant’s longtime managers, Jeff Goldin, who calls himself ...
Larger farm shops may target the leisure-shopping market, [2] offering tea-rooms, gift shops and rural lifestyle products. In recent years, especially in strongly agrarian regions and countries such as the United Kingdom, farm shops are commonly associated with garden centres and nurseries. Often, these garden centres provide a significant ...
Hart's Turkey Farm is a large white building surrounded by parking lots. The entrance has a gift shop. In 2011, ABC News' Larry Olmstead described the restaurant as having "a bit of a truck stop feel" and a "practical New England feel." The restaurant is divided into multiple dining rooms, which can seat over 500 individuals combined.
Chez Panisse is a Berkeley, California, restaurant, known as one of the originators of California cuisine and the farm-to-table movement, opened and owned by Alice Waters. The restaurant emphasizes ingredients rather than technique and has developed a supply network of direct relationships with local farmers, ranchers and dairies.