Nestled in Tennessee’s countryside, Southall Farm & Inn’s signature restaurant, Mary Amelia, is inspired by the breathtaking landscapes which surround it. The design is Indidesign’s take on a barn transformed into a contemporary great room where simple, but formal architecture is expressed through organic materials. References from the farm and landscapes are woven into an edited modern design, reinforcing the connection between room and setting.

Maria Amelia was conceived as a large lighted filled space with a tall vaulted ceiling, marking the “cathedral” of Southall, with an easy formality and lightness to it. The dining area is accessible through a large heavy “secret door” disguised as a bookcase—navigating guests into a corridor vestibule that leads to the main room. The vestibule is intentionally narrow, emphasizing the “reveal” of the restaurant, and it features a demi lune mixology bar set across from a large bespoke larder. It showcases food and wine and provides a hidden view of the kitchen.

Materials throughout the space reflect the organic nature of the property and ultimately, are used to create bespoke items that drive the design experience. Vintage antique items sourced for the project, special pieces made locally, and custom-designed textiles and products by Indidesign formulate a unique design DNA. Mary Amelia features a reclaimed, vintage oak floor and wood-boarded ceiling. The vertical surfaces embody a traditional paneling installation painted in white and “Southall blue.” The branded color was selected early on in the project and is a common thread throughout the interior and exterior design. The fireplace was locally-made and is clad with blackened steel. The stone is white, keeping with the main materials used in the space, and the furnishings rely on textural desaturated blue fabrics, leather, and a combination of metal finishes.

Ideals such as water conservation, the use of responsibly sourced (often local) renewable materials, and smart technology that is less impactful but more functional are at the core of the project. The restaurant reuses, reemploys, and upcycled materials found on-site, or that have been harvested from structures that were removed throughout middle Tennessee. The restaurant uses glass bottles and all disposable utensils and packaging are composted, along with food waste; just beyond view is a state-of-the-art recycling and composting facility. Sourced from the ground’s farms and greenhouses, each meal at Mary Amelia is dependent on the season and the ingredients available for harvest.

Every inch of the farm is utilized—fallen and cut trees are repurposed into furniture and decor designed by Indidesign and crafted by local artisans which illustrate the rustic and luxurious theme throughout the resort. The restaurant’s signature log table, for example, made by Neuroh and designed by Indidesign, was created using lumber that was sourced on the property.