Paul and Laura Mishkin never planned to build a luxury wellness retreat in Franklin, Tenn. As two self-proclaimed “severe northerners” hailing from Chicago, the couple just knew they wanted land. Paul wanted access to warmer weather, and after much deliberation, they landed on Nashville.
“When I bought the first 30 acres on top of a hill in 2013, I was thinking this could be a place for my family to come and congregate. I’ll have my own greenhouse and my own tomato plant,” recalls Paul.
Together with his wife Laura, a hospital dietetic with a passion for design, the couple cultivated a garden centered on their personal ethos. Soon, the greenhouse drew the locals’ attention, and they began buying its produce. A few years later, the Mishkins decided they wanted to add a bed-and-breakfast. After consulting with Franklin’s Visitors Bureau, they learned that a luxury spa and resort was on their wishlist for the area. Fast forward more than a decade and a few hundred acquired acres later, the low-key passion project turned into what Southhall Farm & Inn is today—a Green Seal Certified property that also holds a Michelin Key.
Southall’s occupancy scale is deliberately intimate, with just 62 oversized guestrooms and suites, and 16 separate cottages spread across the natural landscape. This low-density approach ensures privacy—no one is allowed through the gate unless they have a reservation.
Another pillar of the operation is sustainability. The culinary program is driven by a precise, hyper-seasonal approach that begins in the fields and extends into every dining and event experience. The working farm supplies the kitchens daily, with produce often harvested just hours before service. Eggs are collected on-site each morning, while greens, herbs, and vegetables are moved from garden beds and greenhouses to the plate for peak flavor and nutrient density. The dining venues and culinary programming are intentionally designed to connect guests to this process. During a hosted stay at Southall Farm & Inn, the ConventionSouth team got an inside look at the property’s multifaceted approach to hospitality and how it’s meeting the growing demand for wellness-driven, food-focused attendee experiences.
Rooted on the Land
For meeting and event planners, Southall offers an immersive, food-centric setting for small groups. Just a short drive up on a golf cart is the on-site jammery, where jammery chef Richard Jones transforms seasonal produce grown on the property into small-batch preserves and oils that are used in both its culinary program and guest experiences. The marble-clad space is framed by copper accents and shelves stacked high with pickles and jams. Anchoring the room is an oversized island counter, where Jones, often described by his team as a culinary mad scientist, leads groups through workshops, seasonal holiday dinners, or even teambuilding challenges centered on harvesting and cooking.
With space for up to 24 people, The Jammery’s programming is intentionally intimate and interactive. Groups might walk the farm before dinner, then experience a chef-led tasting highlighting hyper-seasonal menus, where each course is tied directly to what is being picked that week. “You’d be surprised what I can do for dessert with a radish,” says Jones.
Beyond dining, on-site herb gardens are also used for live demonstrations, including steam distillation of essential oils that are later incorporated into beverages, candles, and spa-style amenities.
At January, the signature restaurant on the property, the menu highlights seasonal, locally sourced ingredients through approachable, creative dishes. Sojourner, a more casual dining experience, offers all-day dining and room service without compromising on quality. The culinary team also partners with a variety of Tennessee-based purveyors including Bear Creek Farm, Noble Springs Dairy, and Nashville Grown, for anything that’s not grown on their own soil.
Group activities
Planners have access to a wide range of activities on the farm grounds, including falconry, fly-fishing, guided hikes, archery and axe throwing, painting, mountain biking, and group yoga, among others.
Perhaps one of the property’s buzziest features are the apiaries. More than eight million bees live on the land, and all of them are taken care of by a team led by Jay Williams, director of activities & pollination program, and assistant beekeeper Katherine Hagan. As Level 2 Honey Sommeliers, both Williams and Hagan have a wealth of knowledge and lead groups through many program activities. Depending on how close and personal attendees want to get with the bees, activities range from introductory bee walks (no bee suit required) to a completely immersive experience where guests are able to take a lick straight from the honeycomb—don’t worry, these are happy bees, and happy bees don’t sting. At the Apiary Lab, beekeepers host bourbon or tequila tastings with honey pairings.
Wellness
Southall’s spa takes a decidedly different approach to self-care—one rooted in nature, not trends. Here, wellness unfolds through forest trails, herbal rituals, and moments of intentional stillness, all designed to help guests reconnect with something many of us are missing: a slower pace.
Of course, there are plenty of traditional spa comforts. Guests can ease into a eucalyptus-infused steam room, unwind in a Himalayan salt sauna, and soak in mineral-rich waters overlooking Lake Mishkin. Heated to 101 degrees year-round, the pools make it easy to linger a little longer.
The real draw, however, is Southall’s immersive programming. Forest bathing invites guests to wander the woods with purpose, while the Journey to the Labyrinth pairs a contemplative walk with meditation in a secluded clearing. The property’s tea ceremony transforms herbal infusions into a mindful ritual, drawing on native plants and generations of botanical wisdom.
Other offerings include guided journaling, holistic wellness consultations, private sound baths, and breathwork. At Southall, wellness isn’t about escaping reality. It’s about stepping outside, taking a deep breath, and remembering that nature may be the best therapist of all.
Gatherings
Meeting spaces are spread across the property, giving planners flexibility to create gatherings that feel both structured and immersed in nature. The Orchard Event Center anchors the offering with 3,000 square feet of indoor space for up to 250 guests, complemented by a 4,000-square-foot lawn and patio that accommodates up to 250 for receptions or 224 for seated formats.
For smaller groups, the Rubinnette and Yarlington boardrooms each offer 300 square feet, hosting up to 25 theater-style or 12 classroom-style. Beyond these, there are a range of distinctive venues: the Amphitheater accommodates up to 350 guests on a grassy cut-out leading to the dock. While having great views of the lake, orchard, and farm, the Amphitheater is also designed and equipped for outdoor live music performances. The Hive and Sundial (30 each), and Tulip Poplar (12), are ideal for breakout sessions or private dining. The Covered Bridge and Rambling Pad can also accommodate 150 people each.
Dottie’s, Southall’s hidden speakeasy, can accommodate up to 165 attendees. Tucked inside an unassuming house on the property, Dottie’s is intentionally discreet and open exclusively on Friday and Saturday nights. Every inch of the speakeasy is adorned in layered textures, vintage elements, and eclectic décor, curated entirely by Laura.
For events or meetings for up to 50 guests, the Hilltop Pavilion is another impressive venue that’s removed from the farm’s main grounds, with uninterrupted views of lush greenery. The outdoor kitchen allows for elevated fire-cooked meals. You could never tell the pizza oven was once abandoned in a Macaroni Grill parking lot. “Our chef at the time drove by, and, seeing it, went in and asked, ‘Can I take this?’” said Paul. “So we had it completely rebuilt and then built into the outdoor kitchen.”
With groups capped for exclusivity and much of the experience led by the property’s own growers and chefs, Southall delivers a rare level of proximity between guests, food, and farm—making every event feel grounded, seasonal, and deeply personal.
