Rabbit Hill Inn awarded "TOP 12 INNS WORLDWIDE" by Bedandbreakfast.com

Rabbit Hill Inn was selected as one of the Top 12 Inns Worldwide in the annual Best of BedandBreakfast.com Awards for 2008-2009. The Best of BedandBreakfast.com Awards are based upon a qualitative and quantitative review of nearly 50,000 independent reviews submitted to BedandBreakfast.com, the leading online B&B directory and reservation network worldwide.

"We know how important independent reviews are. We're delighted that inngoers concurred that Rabbit Hill Inn is a favoirte among those seeking the B&B experience" explained BedandBreakfast.com's Sandy Soule, one of the most highly recognized authors and a spokeswoman for the B&B industry. "It's clear that the Rabbit Hill Inn earned high marks from inngoers for their fine accommodations, fantastic dining, amenities, and wonderful hospitality and service," commented Soule.

"We are thrilled to be chosen one of the Top 12 Inns Worldwide by BedandBreakfast.com Award and proud that our guests posted reviews that resulted in this award," stated Leslie Mulcahy. "It's gratifying that our level of hospitality and attention to detail were recognized by inngoers who took the time to write reviews of Rabbit Hill Inn." Here's an excerpt from one of our reviews:

"You need to see for yourself as it is so difficult to describe how absolutely fantastic it is to stay at this Inn. From the innkeepers, staff, rooms, food, nothing is too much trouble and every comfort catered for -- just brilliant! November 2008

NEW CHEF AT RABBIT HILL INN!

Introducing Chef Matthew Secich...a new member of the Rabbit Hill family.

Food Lovers may remember Chef Secich from several acclaimed establishments, including The Inn at Erlowest on Lake George (earning four stars from the Times Union,) The Alpenhof Lodge, in Jackson Hole, WY (noted by critics as creating the best dining experience in all of Jackson Hole), The Oval Room in DC (receiving frequent raves in the Washington Post) and most recently, Charlie Trotters in Chicago.

After a one year sybatical, Chef Secich excitedly returns to the culianry stage. He now finds himself "at home" at the internationally acclaimed, AAA Four Diamond Rabbit Hill Inn, Vermont.

His impressive culinary journey began as a young gold-medal winning student of Johnson & Wales Culinary. Then spent several years with renowned Master Chefs domestically and abroad, including Chef Hartmut Handke, Patrick O'Connel at famed 5 Star The Inn at Little Washington, Chef Craig Shelton at The Ryland Inn, the Mobil Four Star, AAA Four Diamond, Relais Gourmand restaurant in Whitehouse, NJ. In France, he studied at Restaurant Pierre Gagnaire, with Guy Martin at Le Grand Vefour, and with Raymond Blanc at La Manior Aux Quat' Saisons.

Inspired by his uncompromising commitment to the freshest seasonal ingredients sourced from the best local farms, he brings a heightened dimension of fine creative cuisine to Rabbit Hill Inn. Although there are strong French influences, his cooking style is without boundaries; beyond a label or description. Secich masterfully blends classical and new age techniques, unlimited imagination and artistry, topped with amazing attention to detail. The results are extraordinary.To see his exciting offerings, be sure to bookmark a link to our frequently changing menu.

Chef Matthew is a passionate Cuisinier, and an artist too! His paintings can be seen on the walls of the dining room as well as the kitchen. We are thrilled to have this extraordinary talent at Rabbit Hill Inn.

His philosophy is "When you cook with love and passion, everything is cooked to the brink of perfection. One can taste the passion." Expect to meet him while you are here and enjoy the conversation. His passion is contagious!

Above all, our dedicated focus is on always exceeding guest expectations and proudly bringing joy to all that find their way to Rabbit Hill's table.