From Farm to Counter
Every dish at Beckon begins long before it reaches your plate.
Just outside the city, our farm provides seasonal ingredients grown with care, harvested at their peak, and brought directly to our kitchen. It’s not just about sourcing, it’s about cultivating a deeper connection between land, chef, and guest.
The Farm (Meet Kevin Oster)
Our farm is led by Kevin Oster, Farm Manager, who works hand-in-hand with the Beckon culinary team.
Together, they plan and plant crops in rhythm with the seasons, ensuring that what grows in the soil inspires what appears on your plate. From heirloom vegetables to fresh herbs, each harvest shapes the menu in real time.
We believe in farming practices that nurture the earth as much as they nourish our guests. Composting, soil health, and eco-conscious methods guide our approach, helping us sustain Colorado’s land for years to come.
A Living Partnership
The farm isn’t just a supplier; it’s part of the Beckon family.
Our chefs visit regularly, walking the rows, tasting what’s ready, and imagining how flavors might transform at the counter. This collaboration means that the menu is never static. It changes as the farm changes, capturing the essence of the season.
While our farm is not open to the public, its presence is felt in every course. When you taste the first tomatoes of summer, the earthy roots of fall, or the fresh herbs of spring, you’re experiencing Beckon’s farm at its best.
