There’s a lot happening at the Ram’s Head Inn on Shelter Island — from its “Detox to Retox” wellness offering, its partnership with The Cornell Cooperative Extension Marine Program, to making the goal to become 100 percent sustainable. We sat down with owner Aandrea Carter to learn more.
Tell us little about your background.
I’m from Iowa — a true Midwestener. I’ve also lived in Palm Beach for many years. I’ve never run an inn or worked in restaurants for that matter. But I knew what I liked and valued in both, so I came to the Ram’s Head Inn from a client’s perspective.
What inspired you to take over ownership of the Ram’s Head Inn?
I moved to Sag Harbor 10 years ago and fell in love with the glorious nature of the East End. As a boater, I visited Shelter Island often and loved it. I knew I wanted to be here. Covid was a chance to prioritize where and how I wanted to live. When the Ram’s Head Inn came up for sale, I thought, why not? It was during the height of Covid, so it was a huge risk, but it was also an incredible opportunity. I could create the kind of place I’ve always wanted to go — intimate, exclusive, chic, yet welcoming.
Tell us a little about the history of the property.
The Ram’s Head Inn was built and operated by a woman over 100 years ago. For just as long, it’s been a pillar of the community. Generations of families have gotten married here and celebrated milestones, so it has a place in so many people’s hearts. It’s spread over 4.5 acres right on the water, which makes it a wonderful gathering place for all sorts of activities indoors and outdoors. I’ve always adored its charm, its character, its soul.
What are some of the improvements you’ve made to the property over the past year?
I’ve given this grand lady some rouge and lipstick, brightening and modernizing the look from head to toe. All the rooms have been updated in a clean and airy manner, personalized and punctuated with vintage pieces of the original period. I’ve found some really special items — grand mirrors, crystal sconces and chandeliers — and have reupholstered wingback chairs in bright, bold patterns. We’ve added a number of nods to Shelter Island’s infamous bootlegging traditions. We’ve also instituted a whole menu of programs, especially those directed by our new in-house wellness guru.
Talk a little about the programming you have coming up this summer. What are you most looking forward to?
Our Wellness program is extensive — Troy is our director and offers a combination of Wellness Therapy, Life Coaching, and Physical Therapy in personalized sessions as well as group yoga and meditations. Our evening entertainment has already started with loyal followers like our Sunday Live Jazz, Trivia Mondays, Thursday is Oyster Flight night, and Friday’s live music and dancing. And then there is a myriad of fireside chats and salon gatherings featuring authors, entertainers, and newsmakers. We’re lining up names as we speak. Recently we had Michael Engler, director and executive producer of “The Gilded Age” give such a talk and the attendance was overwhelming.
Tell us about your partnership with The Cornell Cooperative Extension Marine Program.
We’re so excited about this, as it is both good for the environment, our beloved cove, and is an education for all us. We’ve just instituted our free weekly Aquacultural Educational Tasting club, which was a huge hit. I learned so much — such as oysters can filter 100 liters of water a day!
Talk about the restaurant and the farm/sea-to-table menu you offer.
We now have a fairly extensive produce and herb garden as overseen by our agricultural director, Ariel Farmer. Not only do the majority of our salads and vegetables come from it, our mixologists use many of the herbs as flavors and garnishes to our artisan drinks. We work with many local fishermen to get our fish, so its fresh as can be. Every Thursday night is Oyster Flight night where three local oyster farmers — all different ones — come and offer their oysters right off the boat.
Your plan is to be a fully sustainable property in the very near future. Tell us more.
Being fully sustainable is the ultimate goal, yes. We work toward it in every way, expanding our gardens, composing our trash and constantly asking what more can we accomplish while being sensitive to the environment around us. It’s a challenge, but if it’s your objective, you’ll get there eventually.
Visit theramsheadinn.com.
