Hermit Woods welcomes Chef Eric Huckins and returns to simpler, more thoughtful menu

MEREDITH ― Hermit Woods Winery & Eatery is pleased to announce that Chef Eric Huckins has stepped into the leadership role in the Hermit Woods kitchen, marking both a continuation of tradition and a thoughtful evolution of the winery’s culinary program.

Many guests will already recognize Chef Eric, who has been part of the Hermit Woods team for nearly two years, working alongside former chef Kaylon Sweet. With Sweet’s recent departure, Huckins now takes the reins, bringing with him a steady hand, a passion for cooking, and a deep appreciation for simple, well-executed food.

His path into the culinary world began at a young age. At just 15, he started working in kitchens and quickly found that the pace, discipline, and creativity suited him. He went on to pursue culinary studies in high school, followed by two years of formal training at the college level. Most recently, he served as interim head chef at The Italian Farmhouse, where he gained valuable experience leading a kitchen and managing a team.

For Huckins, the reward of cooking comes not from complexity, but from connection.

“What I love most,” he said, “is seeing guests enjoying the food I’ve created.”

That perspective is helping to shape the direction of the Hermit Woods kitchen at a time when the winery is intentionally refocusing its culinary approach.

Under Chef Eric’s leadership, Hermit Woods is returning to a philosophy rooted in simplicity — thoughtfully prepared food made with care from high-quality, locally sourced ingredients. Rather than chasing trends or overcomplicating dishes, the focus is on honest flavors and balanced plates that naturally complement the winery’s wines, meads, and ciders.

The newly refreshed menu, titled The Hermit’s Table, reflects this approach. Guests will find familiar, comforting dishes prepared with intention, including a slow-cooked French onion soup, rustic boards of local cheeses and charcuterie, and a selection of approachable fare designed to pair seamlessly with a glass of wine. The goal is not to impress through complexity, but to create food that feels right in the setting — welcoming, satisfying, and true to the spirit of the winery.

At Hermit Woods, food has always been part of a larger experience — one that includes live music, handcrafted beverages, and an intimate, relaxed atmosphere. Chef Eric’s approach reinforces that balance, ensuring the kitchen supports and enhances the overall experience rather than competing with it.

As the kitchen continues to evolve, guests can expect a steady, thoughtful progression. Seasonal ingredients, local sourcing, and a commitment to quality will remain at the forefront, while he gradually brings his own ideas and creativity to the menu. Among the dishes he is particularly proud of is his French onion soup, a recipe developed during his culinary training that highlights both technique and patience.

For more information, visit hermitwoods.com.