Gibbet Hill Farm

Exclusive Supplier to Webber Restaurant Group

Restaurants and Fireside Catering

For a history of Gibbet Hill Farm, click here.

During spring, we acquire lambs and raise them on the farm during spring and summer in a free-range pasture. In addition to their ample grazing space, the lambs are served vegetable scraps created from the prep cooks in our kitchen. At the end of summer, they are taken to Blood Farm in Groton to be processed and then returned to Gibbet Hill Grill to be served at the restaurant. These lambs are born, raised, processed and consumed in town of Groton, Massachusetts, making their carbon footprint virtually zero.

For over 60 years, Gibbet Hill has been home to a herd of award-winning Black Angus cattle. While herd size is not nearly large enough to supply the steaks for our restaurant, we do serve Gibbet Hill Black Angus ground beef in our burgers at Gibbet Hill Grill and the Fruitlands Museum Café.

Who We Supply

Seasonal New England menu prepared with produce grown on the on-site farm

Neighborhood gathering place with a local, seasonal menu on Hingham’s historic Main Street.

Classic American steakhouse with dramatic surroundings, smart wine list, warm and hospitable service

Restored 100-year old barn overlooking rolling hills of conservation land

Delicious, elegant food inspired by the the freshest seasonal ingredients from our own farm

Events

The Gibbet Hill Farm is located on 80 acres in Groton, MA. While traditionally a Black Angus cattle farm, we have expanded to grow produce for our restaurants and other businesses within the Webber Restaurant Group. Today, over three acres of produce is growing specifically for our chefs’ use. We grow several varieties of heirloom tomatoes, squashes and zucchini, heirloom beets, edible flowers, radishes, greens, peppers, beans, Swiss chard, specialty onions, herbs, and many other crops. We have a beehive that pollinates our field as well as provides honey for the restaurants. One of the goals of the farm is to expand the growing season so that local produce can be used in our businesses year-round. We accomplish that using a number of traditional techniques that allow us to extend the local food season into a twelve-month cycle. In the winter, we use a passive solar hoop house in our fields that allows us to grow spinach and salad greens well into December, and start harvesting again in April. Our chefs use traditional canning and pickling techniques to preserve any excess produce for use in the winter. We serve honey during the winter months that has been harvested from our own bees. During spring, we acquire lamb and raise them on the farm during spring and summer in a free-range pasture. At the end of summer, they are taken to Blood Farm in Groton, to be processed and then returned to Gibbet Hill Grill to be served at the restaurant. These lamb are born, raised, processed and consumed in town of Groton, Massachusetts. In addition to regularly supplying our restaurants and catering company with produce, we also hold a number of farm dinners each growing season. These dinners, which take place in the Barn at Gibbet Hill, are sourced almost exclusively from our fields. They are an opportunity for our customers to tour the farm and see our current crop, talk with our farmers and farm partners, and enjoy a hard earned meal with the people that are responsible for growing it. For information on our farm dinners and to be notified when one is coming up, please follow us on Facebook or sign up for our email notifications.

Miller Table 10ppl
This large table is located within the dining room and is enclosed with steel and glass walls to connect to the activity of the restaurant but also afford privacy.
Reid Table 16ppl
Our wine room grand table is located on the mezzanine level, beyond a steel catwalk holding our wine collection. This is one of the most interesting and unique rooms around, and the catwalk is an ideal cocktail location for drinks before dinner.
Warhol Room 35-50ppl
Our largest room is both beautiful and versatile. A variety of seating options and configurations will suit many occasions. This room has a large TV for presentations, and can be completely obscured from the dining room for privacy if needed.
Sheffield Room 24ppl
Centered in the dining room is another truly unique space. 24 people, seated at 4 tables, enjoy dramatic décor and great views of the activity in the dining room. A section of the main bar is adjacent to this room and can be roped off for exclusive use by the party.

Joe Salisbury, Farm Manager

Armed with a degree in Plant, Soil & Insect Sciences from UMass Amherst, Gibbet Hill Farm Manager, Joe Salisbury, has been farming in New England for the last decade. From blueberry farming in the Berkshires, to greenhouse management in Deerfield to kitchen gardener at the historic Island Inn, off the coast of central Maine on Monhegan Island, Joe’s passion for sustainable farming has continued to grow. Working with the chefs at Island Inn, allowed him to reconnect small scale farming to the culinary world which ultimately led him to Gibbet Hill. When he’s not at work on the farm, you might find him learning a new language or in the kitchen incorporating freshly harvested produce he’s grown into pickled items or into a savory meal such as butternut squash mac & cheese or tarragon chicken.

Gibbet Hill Farm

Gibbet Hill Farm

Who We Supply

Events

Miller Table 10ppl

Reid Table 16ppl

Warhol Room 35-50ppl

Sheffield Room 24ppl