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AIKEN WELCOMES SUMMER

From shady strolls downtown to evenings spent enjoying Aiken’s unique blend of history, hospitality, and Southern charm, summer is the perfect time to experience all our community has to offer.

IN THIS ISSUE:

BUZZED AND CONFUSED: AN INTERVIEW WITH THE WILLCOX GENERAL MANAGER MATT SAYER

On a warm summer afternoon, we met The Willcox General Manager Matt Sayer in his backyard, where thousands of honeybees were hard at work. As bees drifted around us, Matt led us to two hives tucked behind his home. Before opening the boxes, he gently puffed smoke around the entrance. The smoke, he explained, helps calm the bees by masking the alarm pheromones they use to signal danger to the rest of the colony.

Just over a year ago, Matt knew very little about beekeeping. His interest was sparked after meeting local beekeeper Larry Boyd of Boyd Valley Bees, whose honey is featured at The Willcox. Inspired by Larry’s passion for the craft and guided by his mentorship, Matt decided to start his own colonies.

Like many beginners, Matt quickly learned that patience is essential. During the winter months, when activity slowed and little seemed to change, he wondered if his colonies were making progress at all. Then, seemingly overnight, spring arrived. By January, the population of his hive had exploded, and the bees were thriving. Armed with the lessons he learned from his first colony, Matt’s second hive grew even faster.

Recently, Matt harvested honey for the first time, producing enough to share with friends, family and even a few jars for us. His favorite part of the process is watching the honey flow from the extractor and filter as “liquid gold.”

When asked why he started documenting his journey on TikTok and YouTube, Matt said, “I want to share it with everybody and show them what I see. I want people to learn alongside me. I think we need more beekeepers in this world.”

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In this video, learn how Matt balances beekeeping with his role as General Manager, the advice he has for aspiring beekeepers and why supporting local honey remains important to him.

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CATCHING UP WITH THE WILLCOX GARDEN

Our garden continues to flourish, and it’s been rewarding to see its harvest woven into so many aspects of life at The Willcox.

The jalapeños are thriving and are currently featured in a seasonal cocktail, bringing a fresh expression of the garden to our bar program. The lavender has become a favorite as well, finding its way into our guest rooms and bath salts, where its fragrance creates a sense of comfort and place. We recently harvested our first tomatoes of the season and look forward to incorporating them into dishes throughout the hotel. Alongside these favorites, an abundance of mint, rosemary, sage, oregano, and thyme continues to inspire our culinary and beverage teams.

As the garden grows, so does our appreciation for the possibilities it brings. We hope to continue expanding both the garden and the ways we share its bounty with our guests. What began as a beautiful addition to the property has become something much more meaningful—a source of inspiration, learning, and connection for our team.

It’s remarkable to see what has been cultivated here, and we’ve thoroughly enjoyed being part of the journey.

A TOUR OF TITAN FARMS

The sweet scent of peaches filled the air as we arrived at Titan Farms during the height of harvest season. We met with Taylor Berry, Director of Fresh Packing Operations, in the orchard before heading inside the processing facility, where thousands of peaches moved through an intricate system of grading, sorting, and packing.

Founded in 1999, Titan Farms has grown into the second-largest peach producer in the nation, cultivating more than 6,000 acres of peaches across South Carolina. Behind every peach is a remarkable amount of teamwork, technology, and hard work. Yet despite these innovations, farming remains deeply dependent on nature.

As Taylor explained, “There’s so much hard work that goes into being able to produce fruit that’s able to feed people around the world.”

The unique climate and soil in Ridge Spring, South Carolina, help create the flavor profile that Titan Farms is known for. That connection to place also makes partnerships with local businesses especially meaningful. This summer, guests at The Willcox can enjoy Titan Farms peaches featured in our Peach & Burrata Salad.

In this video, join us behind the scenes at Titan Farms and discover what it takes to bring South Carolina peaches from the orchard to the table.

LEARN MORE

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WELCOMING [BACK] PAULETTE TODD

For many guests, The Willcox feels like a second home— and few people understand that better than Assistant General Manager Paulette Todd. Paulette first joined The Willcox in 2015 before spending eight years as General Manager of the Greystone Inn in Lake Toxaway, North Carolina. This year, she returned to Aiken, bringing with her a deep appreciation for the relationships and traditions that make hospitality so meaningful.

For Paulette, exceptional hospitality is found in the details. Whether it’s remembering a guest’s name or knowing their favorite room, she believes the most memorable experiences come from making people feel welcome, cared for, and truly seen. In this video, Paulette shares her approach to hospitality, what drew her back to The Willcox, and why the property’s iconic front porch remains one of her favorite places to experience the charm of Aiken.

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WHERE IS THE WILLCOX MOBILE KITCHEN?

You may know The Willcox for its dining room, but some of our most memorable meals happen far beyond the hotel’s walls.

The Willcox Mobile Kitchen brings the culinary experience of The Restaurant directly to weddings, private parties, corporate gatherings and special events throughout the region. Designed to prepare food on-site, the Mobile Kitchen allows our culinary team to serve fresh, thoughtfully crafted cuisine wherever the celebration takes place— whether that’s a backyard garden party, Bruce’s Field (pictured) or somewhere in between.

By combining exceptional food with the hospitality and attention to detail guests expect from The Willcox, the Mobile Kitchen transforms any location into a memorable dining experience.

YOUR NEW FAVORITE READS FOR SUMMER

Buckeye by Patrick Ryan Set in a small Ohio town after World War II, Buckeye is a moving family saga about love, betrayal, forgiveness, and the lasting consequences of a single choice that binds two families across generations.

The Lost Empire of Emanuel Nobel by Douglas Brunt This sweeping historical biography uncovers the forgotten story of oil magnate Emanuel Nobel, whose vast industrial empire helped shape modern Russia and the Nobel legacy before being erased by the upheaval of the Russian Revolution and the rise of Stalin.

Mango & Peppercorns by Tung Nguyen, Katherine Manning, Lyn Nguyen A heartfelt memoir and cookbook that tells the remarkable true story of a Vietnamese refugee and her unlikely friendship with an American woman, whose partnership transformed their lives and led to the creation of a celebrated restaurant in Miami.

The Someday Garden by Ashley Poston This enchanting novel from local author Ashley Poston follows a young gardener who discovers a magical secret garden, a mysterious man trapped within it, and a charming coastal estate whose future may depend on her ability to help it bloom once again.

Mother Tongue by Sara Nović In this powerful memoir, Sara Nović reflects on her journey from resisting her deaf identity to embracing the deaf community, while exploring parenthood, belonging, and the ways families navigate difference, connection, and self-discovery.

Yesteryear by Caro Claire Burke Darkly funny and thought-provoking, Yesteryear follows a social media influencer whose picture-perfect traditional lifestyle is upended when she awakens in 1855 and must confront the harsh realities behind the romanticized past she once celebrated.

COCKTAIL CORNER: THE WILLCOX GARDEN MOJITO

Crafted with fresh mint and accented with fresh jalapeño harvested from The Willcox garden, this refreshing cocktail balances bright citrus, garden-fresh herbs, and a subtle spicy finish. Perfect for summer events and garden-inspired gatherings.

Ingredients

  • • 2 oz white rum
  • • 1 oz fresh lime juice
  • • ¾ oz simple syrup
  • • 8–10 fresh mint leaves
  • • 3–4 slices fresh jalapeño, plus extra for garnish
  • • Club soda
  • • Ice
  • • Mint sprig, lime wheel, and fresh jalapeño slice for garnish

Instructions

In a shaker tin or mixing glass, muddle the fresh mint leaves and fresh jalapeño slices with the simple syrup.
Add the lime juice and white rum. Fill with ice and shake briefly. Strain into a highball glass filled with fresh ice.
Top with club soda and stir gently. Garnish with a fresh mint sprig, lime wheel, and a slice of fresh jalapeño.

For a mocktail, replace rum with Little Saints St. Ember.

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