For more than two decades, Hunter’s Head Tavern has been a cornerstone of Virginia’s Piedmont. Rated one of our 50 Best Restaurants in 2020, the establishment is set inside one of the region’s oldest structures. The building dates back to a 1750 log cabin.
It later expanded into what was known as the Old Carr House, serving as a home, general store and blacksmith shop before falling into disrepair. Ultimately, it was restored in the late 1990s by former owner Sandy Lerner, co-founder of Cisco Systems, who transformed it into a pioneering organic and sustainable restaurant supplied in part by her nearby Ayrshire Farm.
Now, with Lerner stepping away, local Trinity Farm owners Noel and Alannah Sweeney have taken over. After a brief closure for minor renovations, Hunter’s Head has reopened with refreshed interiors and a renewed commitment to tradition.
The Next Chapter
The tavern’s next chapter is being guided by Jarad Slipp, a Middleburg-based restaurateur and master sommelier known for Tremolo Bar and Knead Wine, who now oversees daily operations.
For Slipp, the opportunity feels personal. “I drive by Hunter’s Head twice a day, every day, for 10 years,” he says. “It’s iconic for me as well.”
That familiarity shaped his approach from the start. While the team could have rebranded or dramatically shifted the concept, Slipp opted for a “less is more” philosophy.
“It was important to me to change as little as possible,” he says. “Take what was there and make it better.”
At its core, Hunter’s Head remains a pub, one that now leans more deliberately into its British roots. Slipp, who previously worked in London under famed chef Gordon Ramsay, is drawing on that experience to refine the menu while keeping it grounded in tradition.
“I want it to be very much a British pub, not a gastropub,” he says. “We’re doing fish and chips, bangers and mash — simple dishes, but at the highest level possible.”
New Menu Approach
One of the most noticeable changes is a streamlined, all-day menu, replacing the previous mix of lunch, dinner, brunch and specialty offerings. “We wanted one menu that works for everything,” Slipp says.
The approach mirrors traditional pubs in the U.K. While there’s no formal brunch, guests will still find familiar options alongside what Slipp hopes will become a signature: the Sunday roast, served all day. The experience is intentionally flexible.
“I want it to be a choose-your-own-adventure,” Slipp says. “You can come in for a beer, or you can have a full meal with great wine.”
That philosophy extends to the beverage program, where Slipp’s background as a sommelier is on full display. The updated wine list ranges from accessible by-the-glass options to high-end bottles. “There aren’t many British pubs with a wine list like this,” he says.
At the same time, the tavern isn’t fussy. “We’ve still got Guinness, we’ve still got Miller Lite,” he says. “I like expensive wine and cheap beer.”
That balance reflects the diverse mix of patrons Hunter’s Head has long attracted, from local farmers stopping in after work to affluent visitors drawn by the region’s vineyards and scenic drives.
“You can have someone worth $100 million sitting next to someone in muddy boots,” Slipp says. “And I want it to stay that way.”
Ultimately, the goal is not to reinvent Hunter’s Head, but to refine it. “It’s not new,” Slipp says. “It’s just the next chapter.”
Feature image courtesy Hunter’s Head Tavern
