It’s not often that you hear of people going out of their way to have lunch at a golf course. But then again not many golf courses have chef Jordan Lloyd taking over the Eagle’s Café at the Hog Neck Golf Course. Featuring a new and tempting menu which ranges from pulled pork BBQ sandwiches to pasture-raised beef burger, there are two things hungry clients can count on: they’re going to get an affordable, delicious meal and, as much as possible, the produce will be locally grown and raised. That’s because Lloyd is passionate about both quality and the farm-to-table model, and he has a plan to show others in the food and hospitality companies how it can benefit both the community and local economy.
The idea probably began when he and wife Alice opened Bartlett Pear Inn Restaurant in 2009. “We never intended on being a farm-to-table restaurant,” he says. “We never thought of this as a concept. This was just our way of life. We wanted to open up a really great restaurant, and I was always taught that the way to do that is through providing the highest quality available. We do that by making sure we know where our products are coming from, and we make sure that they’re at the freshest peak value that they can be.”
But running a successful fine-dining eatery that only had 30 seats, was not making financial sense and in 2016 they decided to close the restaurant while continuing to operate the Inn. The lessons learned, however, were invaluable and ones he felt he could teach others to do. They included: how to create superior food, how to hire quality management, how to incorporate fresh local produce, and how to create the right atmosphere to attract clients who appreciated quality service. He turned his focus to Hambleton House, LLC, the contracting and consulting company he and Alice formed when they first went into business. Through Hambleton House, Jordan Lloyd would use his vision to transform the hospitality and food business, all while supporting the local economy.
After taking on a couple of DC-based restaurants. Lloyd invigorated their recipes, changed their menus, and trained new staff. The reshaped businesses picked up new customers and rave reviews. With those accomplishments under his belt, he began looking for something local that fit the scope of his dreams. It appeared when Nauti’s, the new seafood restaurant project at the Ferry Point Marina, asked him to oversee and design their kitchen operations. Despite that project being currently on hold due to permit issues, other opportunities arose as his successes became known.
The next venture was the retirement community, Londonderry on the Tred Avon. Lloyd redesigned their menus, hired a chef, and brought in Chesapeake Harvest to provide some locally sourced foods to the restaurants. Chesapeake Harvest, part of the Easton Economic Development Corporation, connects farmers to the consumers (both wholesale and retail) through an online farmer’s market that Lloyd helped create. “The carbon footprint impact with Londonderry buying local is huge, he said. “That’s thousands of dollars a year in the pockets of local farmers.” But his excitement didn’t end there. “The residents were coming to me saying, ‘Jordan, ever since you started cooking here my feet don’t swell. Ever since you started cooking here, I don’t have headaches like I used to.’ I mean, we are making real nutritional impacts with food. In the past, if their feet were swelling, they may have taken medicine. Now, it’s being helped with good nutritious food.”
Which brings us back to the Eagle’s Café at the golf course. Right now, Lloyd says, they’re able to tap into the best of what is available locally. “The café is serving Hummingbird Farm tomatoes. It has Bramble Blossoms Farm lettuces. It has Shi-Mar Farms pork shoulder. All available like good local products at a concession stand.” Affordable, locally sourced, flavorful food, served in a beautiful setting excellent has led to some fantastic feedback from clients. “It was just a matter of resetting the facility with products and a nice menu,” he says. He’s equally proud that the ‘amazing foundation of employees,’ despite all the changes, are enthusiastic and want to remain with the café.
And that’s the whole point Lloyd feels. “If you’re bringing in Hambleton House you are bringing in a company that has a constant pursuit for higher quality. We will be relentless for that pursuit because we believe that’s what makes great businesses great. The quality that they execute and that quality is not just food and beverage, but it’s also in its people and its atmosphere, and it’s in its presentation. So, it’s quality across the board is really our pursuit.
Next on their client list is Pope’s Tavern in Oxford. “I’m there to set them up with a business plan,” Lloyd says. “Really good food for sure, but on a consistent level that the staff on-site can execute consistently with quality and with understanding. For example, if they’re ever having trouble with a particular soup, I’m either going to work extra hard to train them on making it correctly, or we’re just going to change it to something easier for them to execute.”
Lloyd also sees Hambleton House’s mission as being an incubator for other businesses. Starting June 1st, Amanda Cook, a world-class pastry chef and baker will be moving into the area and starting a wholesale baking company at the Bartlett Pear Inn kitchen. Lloyd, looking at the future, doesn’t discount a storefront retail situation, but for now, the focus will be to support her on the wholesale side.
Not surprising, Hambleton House’s reach has extended beyond the restaurants and cafés. As part of a task force, Lloyd has been meeting and working with Maryland Delegates and Senators to create a state level bill called Maryland Food for Maryland Institutions. The goal of this proposal is to mandate that a percentage of all food procured by state institutions be bought from in-state farms. “Imagine how this impacts the farmers in our area,” Lloyd says. The bill is expected to become law within the year.
Stay tuned. There is much to be done and much that Jordan and Alice Lloyd would like to accomplish. “I would say our mission as a couple and as community participants is that we really do care. We care a tremendous amount about the success of the community and anything that we can do to support the efforts of our community business leaders or community aspects, we’re 100% there.”
Val Cavalheri is a recent transplant to the Eastern Shore, having lived in Northern Virginia for the past 20 years. She’s been a writer, editor and professional photographer for various publications, including the Washington Post.