Summer Getaways: New York’s Charming Bedford Post Inn

Nestled into the the quiet hamlet of Bedford, New York an hour north of the city, lay the restored pre-war buildings that house the Bedford Post Inn. An idyllic country getaway dreamt up by owners Richard Gere, Carey Lowell and Russell Hernandez, the Bedford Post has become a beloved part of the local landscape and found it’s way on to every traveler’s must-stay list. With only 8 guest rooms the Bedford ensures a peaceful and private experience amid it’s 14 acres of bucolic bliss. We asked GM Oscar Henquet to share a few secrets to making the most of a visit to the Inn and it turns out we’ve asked just in time: fall is the time to experience all that the Bedford Post has to offer!

The Chalkboard Magazine:  What is the inspiration behind the Bedford Post? The space is so charming and yet offers so many world-class amenities.

Oscar Henquet: The inspiration behind Bedford Post Inn is to bring together the community surrounded by nature to enjoy local food, drink, wellness and each other.

TCM: Tell us a little about Bedford, NY where the inn has been established.  What could visitors to the Inn expect to find on an average afternoon in Bedford?

OH: Visitors may expect to be transported to a serene oasis nestled along 15 acres of lush landscape.  One may lounge by the reflecting pool, sip one of our signature cocktails in our newly renovated bar, attend a wine class, sidle up to the hearth and nibble of Chef Jeremy’s creations (see Chef Jeremy’s recipe below) or immerse in a yoga class with our local community.

TCM: Offering yoga at a small inn seems like such a special experience, tell us more about the yoga program:

OH: The Yoga Loft is a multifaceted studio dedicated to supporting our community.  We offer daily classes, workshops, private sessions, guest speakers, private yoga parties, immersions and trainings.

Our offerings are led by director Rebekah Jacobs and a team of experienced instructors passionate about yoga education. The sun drenched studio offers a peaceful oasis to explore beyond our boundaries and soothe into our skin.  Our schedule is available online for reservations and to complete payment from the comfort of your home. We look forward to welcoming you to the studio!

TCM: Chef Jeremy McMillan has received some notable reviews for the Inn’s Farmhouse restaurant. What does your chef do best? Tell us what the perfect meal at either of the two restaurants might be.

OH: Chef Jeremy McMillan truly enjoys cooking outside. We have built a beautiful patio next to the Farmhouse with a wood burning oven and grill. It has become a true extension of our kitchen. Our menus showcase seasonal and local products and therefore change very often.

TCM: What is your favorite quirk about the Inn?

OH: With only eight inn rooms, guests enjoy a very personalized and intimate experience. One of my favorite quirks is when guests arrive at the inn as strangers, and after enjoying a glass of wine in the lounge area or relaxing fireside, they leave as friends. We often find they end up dining together in the restaurants.

TCM: Favorite time of year in New York:

OH: In the fall all the leaves turn color which gives the property a special glow.

TCM: Any insider tips about the trip from the city or experiencing the Inn once there?

OH: Make sure you remember your hiking boots, especially with acres and acres to explore in the Ward Pound Ridge reservation and Mianus River Gorge! Don’t forget to leave time to check out the rock quarry when hiking at the gorge.

TCM: Favorite Bedford shops:

OH: Even though it is not technically Bedford, we always recommend our guests stop by the enchanting Yellow Monkey village!

Serves 4



4 oz beluga lentils, soaked overnight in water
1/2 onion, sliced
1/2 carrot, halved and quartered
½ stalk of celery, halved
1 cup water
1 tbs extra virgin olive oil


Drain the beluga lentils.
Combine all ingredients, except olive oil, bring to a simmer, then cover and cook until al dente, approximately 25 minutes.
Stir in olive oil, season with salt, pull out the vegetables, and cool in its cooking liquid



4 oz. organic quinoa
1/2 onion, sliced
1/2 carrot, quartered
½ stalk of celery, halved
1 cup water
1 tbs extra virgin olive oil


Heat the oven to 450 F. Toast quinoa for 5 minutes. Remove the quinoa and cool to room temperature.
Combine all the ingredients except for olive oil, bring to a simmer and cover. Cook until al dente, approximately 25 minutes.
Stir in olive oil, season with salt, pull out the vegetables and cool in it’s cooking liquid.



1 tsp Dijon mustard
1 tsp whole grain mustard
¼ cup champagne vinegar
½ cup extra virgin olive oil


Mix together both mustards and champagne vinegar. Whisk in the olive oil, season with salt and pepper to taste.

FOR THE SALAD (per serving):


4 grape tomatoes
½ cup lentils (from above)
½ cup quinoa (from above)
2 tbs mustard vinaigrette (from above)
3 oz organic lettuce mix
3 shaved radishes
1 diced avocado
1 tbs olive oil
Lemon juice from 1 lemon


In a small bowl, mix quinoa, lentils, tomatoes and mustard vinaigrette.
Separately, lightly toss the remaining ingredients with olive oil, lemon juice, and adjust seasoning with sea salt
Top lentil mix with lettuce mix.

In a New York state of mind?
Explore New York  in every way possible with this Town and Country Package put together by the Bedford Post and their partners at the Mandarin Oriental!
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