Olde Mill (Southwestern, VA) Infuses Culinary Offerings with Upscale Enhancements

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Blue Ridge Mountain Resort Community Olde Mill Hires Decorated Chef, Overhauls Menu and Décor while Adding Dining Values and Options


Our homeowners can expect a comforting dining experience whenever they desire – after or before golf or any of our recreational activities. We are well underway with our transition from a well-regarded golf course with some lodging units to the premier living and vacation destination in the Blue Ridge Mountains.

Award-winning Olde Mill Olde Mill – the resort and residential community in the beautiful Blue Ridge Mountains near Roanoke and Winston-Salem celebrating its $12 million renovation -- has unveiled its new restaurant and culinary program featuring highly-acclaimed Chef Ed Badgett, new menus and enhanced indoor and outdoor dining spaces.

Maples Restaurant at Olde Mill –- formerly Niblicks’ Restaurant –- is now under the gifted hand of renowned Chef Badgett, who brings 20-plus-years experience to Olde Mill. Previously, he was the Executive Chef at several exclusive golf resorts and country clubs in the southeast and was instrumental in opening multiple restaurants.

He has been pivotal in all facets of the Olde Mill Food & Beverage operations’ enhancements along with F&B Director Chris Rasco. Together they have infused fresh offerings, menu diversity and selections to the culinary program at Maples Restaurant and The Tavern.

“Olde Mill has ushered in a new era of its rich evolution, one which offers upscale living and resort amenities to members, guests and visitors,” says Chef Badgett, who is also an expert ice carver. “I’m proud to be part of this exciting, dramatic metamorphosis. A fresh, innovative menu is another reason Olde Mill’s homeowners and members enjoy Blue Ridge Mountain living as it should be.”

The intimate, new menu at Maples Restaurant at Olde Mill presents fresh dishes in a refined setting which includes an elegant-yet-comfortable décor mirroring the unspoiled natural beauty which the surrounding lush forested mountains exude. Four salad options, a soup du jour, appetizers of soft shell crab and seared tuna, and four different entrees -– filet, salmon, shrimp and pork tenderloin –- comprise the options.

The Tavern at Olde Mill boasts several similar offerings in addition to an assortment of small plates including almond crusted brie, grilled bruschetta, angus burgers, portabella mushroom sandwich and sirloin, beer battered fish and chips and chicken risotto for larger appetites.

Additionally, The Tavern and Maples Restaurant offer signature cocktails, fine wines and other refreshing beverages, complementing everything from romantic meals and group gatherings to weekly events such as the popular seafood buffet and live music overlooking the spectacular Blue Ridge Mountains.

Expansive refurbishments were conducted to both the interior and exterior of the dining facilities. An elevated, 3,000-square-foot, outdoor deck – with 360-degree views of the award-winning, Ellis Maples-designed golf course, sparkling 54-acre lake, rolling terrain and Blue Ridge Mountain peaks – was added to the exterior. Significant interior upgrades include greater dining space and lighting as well as new furnishings resembling the mountain-craftsman style of the resort and residential housing being unveiled.

“Bringing in an esteemed chef like Ed Badgett is indicative of the high quality everything that we’ve been adding and the direction we’ve taken,” says Hagen Giles, General Manager at Olde Mill. “Our homeowners can expect a comforting dining experience whenever they desire – after or before golf or any of our recreational activities. We are well underway with our transition from a well-regarded golf course with some lodging units to the premier living and vacation destination in the Blue Ridge Mountains.”

Olde Mill facilities are available for private parties, large groups, corporate outings and special occasions, off-site catering also available.

For more information: Olde Mill, 800.753.5005.

Getting There

Olde Mill is minutes off Interstates 77, 81, 85 and 40; easily accessible from Virginia, West Virginia, North Carolina and Tennessee; and roughly one hour from Blacksburg / Christiansburg, Virginia and the Roanoke, Winston-Salem and Greensboro airports.

About Olde Mill:
The 850-acre, master-planned Blue Ridge Mountains resort and residential community boasts affordable yet luxurious condominiums, manor homes, single-family cottages and customizable estates with mountain-craftsman décor and furnishings. Breathtaking, panoramic views of the golf course and mountains proliferate.

Olde Mill’s $12 million transformation is the vision of prominent Mid-Atlantic-area land developer and Virginia Tech graduate Norris Mitchell, who grew up on a farm 20 miles from Olde Mill. He is overseeing Olde Mill’s evolution into a mountain oasis with an array of amenities and an economic engine for the region for decades to come.

Enhancements include completely redesigned dining and tavern facilities – and the addition of Chef Ed Badgett, an acclaimed culinary maestro who came from an elite private club in Western North Carolina – recreational area, newly renovated tennis courts, a fitness facility, and an indoor swimming pool with raised Jacuzzi (an outdoor pool is also planned, along with other additions).

Olde Mill’s golf course is rated 4½ stars by Golf Digest magazine (out of 5 possible). The championship golf course’s extensive renovations were directed by third-generation Pinehurst residents Dan and Bradley Maples, the son and grandson of original designer Ellis Maples. Keeping the iconic layout – reminiscent of the Golden Age of golf’s Donald Ross classic designs – the upgrades include aesthetic changes to several holes. Furthermore, the course’s back tee boxes were lengthened to 7,100 yards, while the other three sets of tees were shortened for increased playability. A wall-to-wall irrigation system was installed, and white sand from the mountains of North Carolina – the same sand used at Augusta National Golf Club – fills the 70 bunkers at Olde Mill, where water comes into play on 16 holes.


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