since 2018
Fork and Plough Greenville SC
Self-reported practices. This farm has provided information about their practices, but they have not yet been independently verified by Bhumi.
Easter pre-orders available now for pick up 4/3 |PLACE MY ORDER A Farmer & a Chef Create a Restaurant in Greenville, SC You won't find a neighborhood restaurant anywhere near Greenville doing what farmer Roddy Pick and Chef Shawn Kelly set out to do: provide both neighbors and visitors alike the Upstate's freshest and most plentiful meats, produce, and products, both as a dine-in and carryout option. This concept supports the idea that farmers and chefs can make a living supplying a community with its daily necessities, while also encouraging the enjoyment of a simple meal. Just imagine: Wednesdays become your favorite lunch of fresh and locally sourced soups and salads with a friend. Then you get a favorite bottle of wine to bring home, coupled with carefully chosen side dishes and the best burgers in Greenville to throw on the grill. Or maybe you even have a long-standing Sunday brunch date or Happy Hour with neighbors. This is what Fork and Plough strives for in theOverbrook Neighborhood of Greenvillein the Upstate of South Carolina. View thedaily menuandmake a reservationtoday. You won't find a restaurant in Greenville quite like Fork and Plough. If you ask Shawn Kelly what he loves most about being a chef, he’ll tell you it’s about the opportunity to create unique and memorable dishes using the finest local ingredients. But it’s also about the amazing people he gets to work with and cook for each day. Trained by iconic Charleston Chef Frank Lee, Shawn’s path to cooking began at Slightly North of Broad (SNOB). Throughout his time at SNOB, Chef Shawn learned the value of working closely and collaborating with local growers, fishmongers, and suppliers to select the finest ingredients. In 2014, Shawn was hired as executive chef of Charleston’s High Cotton. Since 2018, Shawn has been pursuing his dream, offering farm-to-table fare to locals, as chef/owner at Fork and Plough, Greenville’s all-in-one restaurant, market, and butcher. Roddy Pick, owner and farmer atKingbird Pasturesin Easley, SC, is a man of varied talents and interests. A true Renaissance man, Roddy is a regenerative farmer, home kombucha brewer, dog whisperer—you get the idea. He has also managed the art program at the restaurant. We don't just call ourselves "farm-to-table"—we really mean it. OurFresh on the Menucertification puts us in community with restaurants that source at least 25% of their ingredients from South Carolina. OurCertified SC Grownbadge means that we prioritize in-season ingredients grown right here in South Carolina. Our one-and-only location in the Overbrook neighborhood ofGreenville, SC, makes dining at Fork and Plough a truly unique experience. Whether you're a local or just passing through, get a taste of Upstate SC when you dine in or carry out. 1629 East North St.Greenville SC 29607 Monday-Friday 11:00 a.m.-9:00 p.m.Saturday 10:00 a.m.–3:30 p.m.; 4:00–9:00 p.m.Sunday 10:00 a.m.-2:00 p.m.
A Farmer & a Chef Create a Restaurant in Greenville, SC You won't find a neighborhood restaurant anywhere near Greenville doing what farmer Roddy Pick and Chef Shawn Kelly set out to do: provide both neighbors and visitors alike the Upstate's freshest and most plentiful meats, produce, and products, both as a dine-in and carryout option. This concept supports the idea that farmers and chefs can make a living supplying a community with its daily necessities, while also encouraging the enjoyment of a simple meal. Just imagine: Wednesdays become your favorite lunch of fresh and locally sourced soups and salads with a friend. Then you get a favorite bottle of wine to bring home, coupled with carefully chosen side dishes and the best burgers in Greenville to throw on the grill. Or maybe you even have a long-standing Sunday brunch date or Happy Hour with neighbors. This is what Fork and Plough strives for in theOverbrook Neighborhood of Greenvillein the Upstate of South Carolina. View thedaily menuandmake a reservationtoday. You won't find a restaurant in Greenville quite like Fork and Plough. Meet Chef Shawn Kelly If you ask Shawn Kelly what he loves most about being a chef, he’ll tell you it’s about the opportunity to create unique and memorable dishes using the finest local ingredients. But it’s also about the amazing people he gets to work with and cook for each day. Trained by iconic Charleston Chef Frank Lee, Shawn’s path to cooking began at Slightly North of Broad (SNOB). Throughout his time at SNOB, Chef Shawn learned the value of working closely and collaborating with local growers, fishmongers, and suppliers to select the finest ingredients. In 2014, Shawn was hired as executive chef of Charleston’s High Cotton. Since 2018, Shawn has been pursuing his dream, offering farm-to-table fare to locals, as chef/owner at Fork and Plough, Greenville’s all-in-one restaurant, market, and butcher. Roddy Pick, owner and farmer atKingbird Pasturesin Easley, SC, is a man of varied talents and interests. A true Renaissance man, Roddy is a regenerative farmer, home kombucha brewer, dog whisperer—you get the idea. He has also managed the art program at the restaurant. We don't just call ourselves "farm-to-table"—we really mean it. OurFresh on the Menucertification puts us in community with restaurants that source at least 25% of their ingredients from South Carolina. OurCertified SC Grownbadge means that we prioritize in-season ingredients grown right here in South Carolina. Our one-and-only location in the Overbrook neighborhood ofGreenville, SC, makes dining at Fork and Plough a truly unique experience. Whether you're a local or just passing through, get a taste of Upstate SC when you dine in or carry out.
Meet Roddy Pick
Restaurant Owner · Since 2018
| monday | 11 AM – 9 PM |
| tuesday | 11 AM – 9 PM |
| wednesday | 11 AM – 9 PM |
| thursday | 11 AM – 9 PM |
| friday | 11 AM – 9 PM |
| saturday | Closed |
| sunday | Closed |
