HOW THE
BLUEBIRD
TOOK FLIGHT

In 2012, Chef William B. Hawkins returned to his Southern roots and partnered with Marksbury Farm Market and Jess and Angela Correll to open Central Kentucky’s premier farm-to-table restaurant — The Bluebird Cafe.

COMMITMENT TO THE SAME VISION

Prior to leading The Bluebird, Chef Hawkins amassed a long list of career highlights, including tenures as executive chef to Elvis Presley Enterprises and nationally-ranked golf resort, Victoria National Golf Club. He has appeared on the Food Network with Bobby Flay, the Discovery Channel, Travel Channel, and numerous Kentucky television stations.

Chef Hawkins developed his passion for natural foods while serving at Victoria National. A sudden and steep decline in his health led to a diagnosis of Crohn’s syndrome. He began to test treatment options and saw remarkable improvement as he limited himself to natural foods and eliminated harmful chemicals from his diet. The realization that his quality of life was under attack by the industrialized ingredients he used every day was powerful and moved him to action.

Around the same time, Jess and Angela Correll were searching for an executive chef for their new restaurant, with an emphasis on local foods and featuring naturally-processed meat from nearby Marksbury Farm. When they met, it was clear to Chef Hawkins and the Corrells that their values were aligned. From their partnership and commitment to the same vision, the Bluebird was born.

Sustainable and humane farming provides healthy animals and healthy meat

THE MARKSBURY
DIFFERENCE

The Bluebird is proud to serve Marksbury Farm beef, pork, and chicken. A proud Kentucky farm, Marksbury Farm is committed to building a progressive, responsible business that is both locally focused and owned. Marksbury Farm actively supports good stewardship of its community’s resources, through sustainable agriculture and the development of partnerships with local farms and markets.

Marksbury Farm operates a safe, clean, and humane processing facility that produces healthy, tasty, natural meats that are fresh, affordable, and accessible to local people. Marksbury Farm takes garden, field, and farm-grown products and links them with both artisanal and modern techniques of processing, allowing us to offer an array of high-quality, value-added products.

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Wilderness Road Hospitality

PART OF
SOMETHING
BIGGER

What began as a mission to bring life back to Stanford’s downtown has developed it into a one-of-a-kind destination for visitors to stay, eat, shop, relax, and meet in a beautiful small-town setting.

Relax on the front porch of one of our historic guest houses and watch the leaves gently spiral to the ground below. Shop for unique artisan products at Kentucky Soaps and Such. Refresh your body and mind by scheduling a “spa day” experience at Esther’s Wellhouse.

Visit us at Wilderness Road Hospitality and enjoy small-town, Southern charm while experiencing the excellent service we are famous for.

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Wilderness Road Hospitality

News & Events

Hallway Feeds: From horse feed to granola Feelin’ Your Oats Granola is a new product on the shelves of Kentucky Soaps & Such, but the maker of this crunchy snack has a long history dating back to 1964. We know Hallway [...]... Read more
Pomegranate Molasses Meatloaf This delicious dish is an original recipe from the Bluebird's Culinary Director! It makes 10 servings. Meatloaf: 5 lbs ground Marksbury Farm grass-fed ground beef 4 slices bread 1 cup milk 2 T Worcestershire 2 eggs 3 cloves [...]... Read more
Bluebird welcomes new sous chef to the kitchen The Bluebird is excited to welcome Jessica Stanley to the culinary team as sous chef! She was previously a line cook in the Bluebird kitchen, and she will now work alongside Executive Chef [...]... Read more

Monday – Thursday
7:30am-11:00am

Friday – Saturday
7:30am-3:00pm

Monday – Thursday
11:00am-3:00pm