The first morning at High Hampton, I woke early—not from noise, but from a kind of deep, restorative stillness that’s hard to find these days. Light began to sneak through the windows of our cottage, casting soft shadows across the pine floors. I stepped onto the porch with a mug of fresh coffee from the breakfast basket waiting at our door. Hampton Lake was still and glassy, mist floating just above the surface. It felt like the day was holding its breath.
That’s the rhythm of High Hampton—a 1,400-acre retreat tucked into the Blue Ridge Mountains in the tiny town of Cashiers, North Carolina. Surrounded by forest but open to endless sky, it’s a place that invites you to slow down and exhale. Fresh air, great food, and space to do nothing.
High Hampton’s roots run deep. In the 1830s, Caroline Hampton Halsted and her husband, Dr. William Stewart Halsted, bought 450 acres here as a summer escape from the Southern heat. The McKee family later converted it into a rustic inn in the 1920s, and over time, it became a beloved seasonal destination for families who returned year after year.
In 2017, the property entered a new era. Arlington Family Offices and Daniel Communities teamed up with Sandy Beall—of Blackberry Farm and Blackberry Mountain fame—to reimagine the resort. The goal: update the experience without losing what made it special in the first place.
One of our travel companions had grown up visiting High Hampton every year and hadn’t been back since before the renovation. Watching her recognize the four-sided fireplace in the Inn, and the creaky stairwell, was proof that the update was done with genuine care. It doesn’t feel redone. It feels rediscovered.
We stayed in Chimney Top Cottage, just a short walk from the main Inn, with big lake views and Rock Mountain rising beyond it. The interiors strike a balance between comfort and craftsmanship, featuring cozy textures, vintage rugs, and an abundance of natural light. Some quirks remain—slightly sloped floors, the kind of detail that reminds you this place has history. It’s the sort of room that makes you want to slow down, linger over coffee, or nap with the doors open to the breeze.
Really, High Hampton feels like a grown-up summer camp, with all the fun and none of the roughing it. You can fill your days with as much (or as little) activity as you like. There’s a network of hiking trails throughout the property, with routes for every level. You can also paddleboard, canoe, or cast a line. We enjoyed trying out the 18-hole Tom Fazio-designed course with its wide-open views and impeccable greens. Separately, racket sport aficionados are spoiled for choice, with a combination of clay and hard tennis courts and six dedicated Pickleball courts. If that is not enough activity to keep you busy, there is even a croquet lawn with staff ready to introduce you to the game. Lastly, if the weather doesn’t cooperate, you can grab a board game and a cocktail and settle in by the fire.
The heart of the place, though, is the food. There are two dining options on the property: The Dining Room, where dishes are thoughtful but never fussy, and The Tavern, perfect for a relaxed lunch or an end-of-day drink. Executive Chef, Scott Franqueza, and Pastry Chef, April Franqueza, both alums of Blackberry Farm and Mountain, lead the culinary program with a blend of comfort and craft.
The couple’s approach to food is grounded and unpretentious. “For the first time in our careers, we’re able to take our experiences and put forth the food that…we would want to eat when we go out. April said. “We respect Southern ingredients and tradition, but we don’t box ourselves in. It’s all about approachable, comforting, delicious food.”
April was recently named a 2025 James Beard semifinalist for Outstanding Pastry Chef or Baker. “It’s kind of surreal, honestly. To be named one of the top five pastry chefs in the country, from a little mountain town like this—it means everything.” Their cakes, especially the coconut and chocolate, have become signature items. “Our Southern Coconut cake and Southern Chocolate cake have never come off the menu since 2021. People are obsessed with them.” We want guests to leave saying, ‘Why didn’t I order more cake?’”
But even with its growing national recognition, the energy at the inn stays grounded. “There’s a real sense of comfort and community here that you don’t get anywhere else,” April told me. “The inn is over 100 years old… people come here for generations, and they want to share it with their children and their grandchildren.” She continued, “It’s not just a vacation. It’s about connection, tradition, and something rooted in place. Guests come to High Hampton to be together, and I just love that.”
One afternoon, a storm rolled through, and we spent it relaxing by the massive stone fireplace in the Inn, reading while families played board games nearby. These unplanned, low-key moments might be the best part of High Hampton—the absolute luxury, if you ask me. “Guests often mention how quiet the nights are, how dark the sky gets, how still the air feels. You sit on the daybed and look around and think, ‘Where even am I right now?’” April said. “The peace here—it’s not something we create. It’s just here.”
Evenings often conclude around one of the many fire pits—there must be at least 10—each a warm invitation to connect with other guests. We sat wrapped in blankets, sipping wine, swapping stories, and watching stars appear. Over time, you get to know the other people at the inn, and it feels like you’re all part of a shared secret.
On our last morning, the air was cool, the lake calm, and we lingered longer than we should have. It’s hard to leave a place that gives you this much room to rest, reconnect, and just be. That feeling is what makes this place so special. High Hampton doesn’t try too hard. It doesn’t need to. Its quiet charm speaks for itself and stays with you long after you’ve gone.
