Media FAQ

Below are a few of the most frequently asked questions from members of the press. If you have a specific inquiry, please contact the Media Relations office at 540-675-3801, ext.238.

Awards and Membership Over its 25 year history, The Inn is fortunate to have been honored by many organizations and publications. Who is The Inn’s interior designer? For the past twenty years we have had the privilege of working with the masterful British interior designer, Joyce Evans. She has been an integral part of The Inn’s life helping to transform a former gas station into a world renowned Inn and Restaurant. Joyce began her career as an embroiderer and was soon working for the famous London based architect Sir Hugh Casson. She later designed rooms for the Royal Family’s yacht Brittannica and stage sets for the Royal Opera Company’s west end productions. When she first began working with the Inn’s proprietors, Patrick O’Connell and Reinhardt Lynch, Joyce had never been to America and conceived the Inn’s interior using only architectural blueprints. From these blueprints she painted a watercolor perspective for each room. These watercolors, which now hang throughout The Inn, served as a working drawing from which the room was built. Now, twenty years later, The Inn is Joyce’s only client. The Inn’ guests continue to be amazed, and delightfully surprised, by the breadth and range of her creativity. What is the Inn’s wine list like? The Inn at Little Washington’s menu is complemented by a 15,000 bottle wine cellar, including over 900 different selections from France, California, Italy, and local Virginia wines, under the supervision of the Inn’s wine director. Among the special wine selections are: 1900 Chateau d’Yquem, 1945 Chateau Mouton Rothschild, a 1991 Harlan Estate Cabernet Sauvignon, and a vertical of Domaine Comte Georges de Vog¸È Musigny including the vintages of 1966, 1972, 1985, 1989, 1990 and 1993. After–dinner drinks include a fine selection of ports, cognacs, single malt scotches, select whiskies, brandies, and sherries & Madeira wines, including an 1830 Quinta do Serrado Malmsey Madeira. The list also features a large and diverse selection of Virginia Wines. The Inn has been awarded Wine Spectator magazine’s “Grand Award” for its wine list every year since 1995. What is the origin of the Dalmatian theme? About 15 years ago, The Inn’s staff felt that Patrick and Reinhardt needed something to keep them from becoming completely consumed by the day to day aspects of running a 5 star/5 Diamond hotel and restaurant. Ideas were gathered and this resulted in the presentation of a young Dalmatian puppy named DeSoto to Patrick & Reinhardt. DeSoto soon needed a playmate and it wasn’t too long before Rose was adopted. The two dogs soon became a popular fixture at The Inn. After long and wonderful lives, both Desoto and Rose passed away in 2002. Rose death was lamented in The Washington Post’s Style section “Requiem for a Rose” May 15, 2002. A search for their replacements was launched with the help of a local Dalmatian rescue agency. Pearl and JoBe, The Inn’s new ‘mascots’, can often be seen walking around town or greeting guests by Reinhardt’s side in the evening. What kind of formal culinary training has Patrick O’Connell received? Patrick, who is entirely self taught, learned to cook by reading cookbooks in a rural public library while living in an unheated farmhouse in Virginia. He spent the day in the library because it had central heat and at night kept warm by baking on an old, wood–burning stove. Since that time, his style has evolved to a cuisine that highlights products from the Virginia countryside and elevates regional ingredients to new heights. Unexpected combinations and unlikely juxtapositions, with a touch of whimsy, are hallmarks of his work. For more about Patrick’s cooking style click here for a link to more about Patrick’s cuisine. Has Patrick O’Connell written any books? The Inn at Little Washington: A Consuming Passion was published in 1996 and immediately became a best seller. His second book, Patrick O’Connell’s Refined American Cuisine will be published in September 2004 by Bullfinch Press. It will feature 100 new recipes and gorgeous photography. Press appearances will be listed as available. Patrick frequently lectures around the country on service related issues and is writing another book about transferring the management practices of the hospitality business into other arenas.