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Restaurateurs pitch farm‑to‑table restaurant for Sheffield, seek working farm and community leads
Summary
Peter and Ginny Ungar (presenters) and their team outlined a farm‑to‑table restaurant concept that would pair an on‑site working farm with a small, reservation‑driven dining room (initially 24 seats, capped at 48), aim to source roughly 50% of produce from the restaurant's own farm, and said they were seeking acreage and farmer partners in Southern Berkshire County.
At the Sheffield Select Board meeting on July 20, a team led by restaurateurs Peter Ungar and his partner Ginny presented a farm‑to‑table restaurant concept that would pair a small dining operation with an on‑site working farm and asked the town and local landowners for leads on properties or lease arrangements.
Bill Martin, who introduced the proposal, described the outreach goal as "matchmaking"—finding a farmer or landowner with a parcel that could host a new building for a restaurant while keeping farmland productive. Martin said the team would prefer to build a new structure on a portion of a larger farm rather than redeveloping an existing barn or farmhouse.
Peter Ungar summarized the concept and operational parameters: "Our intention would be to open with, only 24 seats with with a maximum size of 48," he told the board, adding that the team sees a sustainable, year‑round model even while acknowledging regional seasonality. A second presenter said the group aims to source about half its products from its own garden and farms and to supplement the remainder with neighboring farms: "The goal is to source about 50% from our own garden farms and then the rest we supplement with neighboring farms."
Legal and zoning constraints were a central part of the discussion. The presenters and their attorney flagged a likely challenge if a candidate farm parcel is subject to an Agricultural Preservation Restriction (APR), which can restrict non‑farm uses. The team described alternatives including lease options or separations of a parcel to allow a new building site while preserving remaining farmland.
Community fit and scale: Ungar said the model emphasizes a community fit and limits on capacity and hours. When asked about hours, the presenters suggested earlier dinner close times (about 9 p.m.) and staffing plans to avoid late‑night alcohol issues. The group said the working farm component aims to support biodiversity—berry bushes, an apple orchard and other perennial plantings—so the menu would change with the seasons.
How residents can help: Presenters asked residents and farmers with available land to contact Bill Martin by the email he provided to the board; the chair suggested the Sheffield Times as another way to publicize contact information. Several farmers and residents in the audience volunteered to connect the team with landowners.
Next steps: The group said they will continue meeting with the planning board and pursue property leads; if town residents know of candidate parcels the team asked that they reach out so the project can move from concept toward a site and formal applications.
