Located among the hills and plains of Cockeysville and My Lady’s Manor in Monkton, Cunningham Farms is the primary source for much of Cunningham’s produce and meats. Our farmer, Rich Cramblitt, manages many acres filled with planted fields with over fifteen varieties of tomatoes, dozens of greens, herbs, and vegetables. All produce is grown from seeds and tended by hand using traditional and sustainable methods. Synthetic fertilizers, chemical pesticides and genetically modified produce are avoided. Our chickens are fed organic feed and raised in a free-range pasture, allowing them to produce healthy, flavorful eggs. We are beginning to see the first arrivals of heritage breed pigs as well as Kathadin sheep which provide us with some of the very best pork and lamb we have ever tasted.
At Cunningham’s Chef Jay Rohlfing embraces the relationship with the farm as it allows him to provide our guests with items picked at the peak of flavor, freshness and nutritional content. It also allows the restaurant to lessen its ecological and carbon footprint by sourcing its products from a location only minutes away from the restaurant. For more information.
We are proud to support the following local farmers and purveyors: