Cheney House Inn

Powder Alert
Waterville Valley just got 5 inches of fresh snow—and it's still coming down! 🌨️⛷️ Now’s the time to hit the slopes and make some epic turns.
Stay cozy at Cheney House for just $175 per night and ski for $83 weekday/$96 weekend! Blackout dates Feb15-Feb23

Book your winter escape now at www.cheneyhouse.com

How to winter in NH.
If you can't get out of winter-get into it!
Late morning hike (waiting til temps above 0)
Pemi and I were the only ones on the trail!

My morning walk

Arugula salad with fresh strawberries, house made hot sauce and autumn olive jam, organic local pears with ginger, lime and honey. These are the things to start your day. Followed by fresh baked bread and local eggs.

Join us for the Highland Games and Festival on September 20-22nd.
For a list of events checkout their website https://nhscot.org/

We are offering a 2-night special that weekend.
Stay Friday and Saturday for just $170 per night ($195 for
a single night stay).

Visit https://www.cheneyhouse.com/bookaroom to make your reservation.

Choose from one of our 4 tastefully appointed rooms, and wake up to fresh organic coffee and a hot breakfast. Book a room at the Cheney House Inn

Zucchini Salad Recipe
This seasonal salad has quickly become a guest favorite for breakfast.
Zucchini- 2 cups shredded (I used yellow zucchini)
Dressing
1 TBS raw cider vinegar
1 TBS fresh tarragon chopped.
1 TBS fresh shallot diced
Zest of ½ a lemon
1 tsp candied ginger diced
2 TBS sweet bell pepper diced
½ tsp salt

Add dressing just before serving.
Will keep just a day or two

Members of the Cheney House family at the 4th of July community Kick Ball game. Nothing like some small town fun!

Jeff Ott of Cheney House takes 1st place at Ashland 4th of July mile road race with a time of 17.01. Congrats Jeffrey Ott!

Free code at the end!

Celebrating One Year with Fresh Flavors and Timeless Hospitality at Cheney House

Built in 1886, our historic Bed and Breakfast has witnessed over a century of changes. As we've added our personal touches to the property and enhanced the guest experience, we've also drawn inspiration from the sustainable practices of our ancestors in 1886.

From cultivating our own food to using eco-friendly products, every decision reflects our commitment to preserving the charm and essence of this historic retreat. We delight in crafting culinary experiences that highlight farm-to-table ingredients, ensuring each dish tells a story of local flavor and freshness. Join us as we reflect on the past year's milestones and look ahead to the future with optimism and gratitude.

Farming
In 1886 we didn’t have industrial farming, pesticides, and chemical fertilizers. In the spirit of tradition, we have been working to grow the food we serve in our backyard, by ourselves, with no chemicals. Here's what we've done:
• Planted 22 fruit trees: 15 peach and 7 pear
• Introduced berries: 60 blueberries, 25 strawberries, 5 raspberries
• Seeded 120 asparagus crowns
• Sourced garlic, onions, potatoes, shallots, and leeks directly from our property
• Expanded herb and vegetable gardens for fresh breakfast ingredients
• Redesigned the front garden to provide fresh flowers

Guest experience
In 1886, simplicity and comfort were key. This year, we've enhanced the guest experience with:
• Upgraded mattresses, linens, and towels
• Organic, paraben-free toiletries
• Fresh seasonal flowers throughout the establishment
• Updated furniture in the common living room

Breakfast
In 1886 we didn’t have Teflon cookware. This year, we've transformed our breakfast offerings:
• Replaced all cookware with cast iron, stainless steel, and stoneware
• Served organic, freshly ground coffee
• Produced in-house nut milk
• Sourced organic raw dairy from Hutchins Farm
• Used organic meats from Brookfield Farm
• Offered high-quality baked goods, including several gluten-free options
• Made homemade jams, dressings, and spreads
• Provided a diverse selection of organic teas

Sustainability:
In 1886, sustainability was intrinsic. Over the last year, we have sought to continue that legacy with:
• Homegrown food and local spring water to reduce packaging, waste, and travel emissions
• Sustainable farming practices to preserve local ecosystems and biodiversity
• Insulated window shades to reduce energy use
• Bulk organic shampoos and soaps to reduce use of harmful chemicals and single-use packaging
• Composting to reduce waste and feed our plants and chickens
• Purchasing from local farms to sustain New Hampshire’s agricultural economy
Additions to the family:
• Welcomed a son-in-law, Mike.
• Adopted our Australian Shepherd, Pemi.
• Added 19 new chicks to our farm.

Come check out all the new updates at Cheney House, and enjoy the beauty of New Hampshire!
Book directly through our site (https://www.cheneyhouse.com/bookaroom) and use code “CELEBRATE” by July 31st to get 10% of your reservation.

Would you trust her? Pemi watching over the chicks at Cheney House Inn

The chicks are spreading their wings