Retreats
Eighty-three acres on the Medomak. One group on the farm at a time.
Eighty-three acres on the Medomak. One group on the farm at a time.
Three days, two nights, the whole farm to yourselves. Monday afternoon to Wednesday at noon, May through October. Up to thirty-four guests sleep on the farm, in seventeen rooms and cabins, taken as singles or shared.
Most weekends belong to our larger celebrations, though a few early-season weekends are open for a retreat. The middle of the week is quieter, and that's when the farm is most often yours.
What the farm is made for
The farm sets up for the retreat you bring. These are the kinds of gatherings it's built for, with ideas to start from. You run the days; we hand you the place.
Culinary. Workshop stations, a commercial kitchen, a kitchen garden, and oyster farms down the road. For groups built around food.
Wellness and movement. Rooms that become a studio, a full bHalfmoon kit for 20, a sauna and cold plunge, and quiet. For leaders bringing their practice.
Creative. Big tables, long windows, an off-grid woodland library, and places to break out indoors and out. For groups with work to make.
Bring your own program and your own team. If you'd like ideas or introductions, we'll share the Maine makers and teachers we trust.
For leadership teams and companies
Seventeen rooms, one each. Mornings for the work in the Glass House, breakouts in the Event Barn and the yurt, smaller huddles in the Farmhouse. The afternoons go to the farm: a workshop, the garden, the sauna, the river. Any of the three shapes works for a company.
Leading your own coastal Maine retreat
You bring the people and the practice. We hand you the place, the gear, and the people in Maine we trust to cook and teach.
Room to spread out
Most venues hand you one room. Here a group moves through the whole farm over three days, and every space is set for what the day needs, then reset for the next. The same rooms have been yoga studios, meditation rooms, culinary workshops and long dinner tables.
The Glass House. Heavy timber and glass the full length of both walls. Movement in the morning, workshops in the afternoon, a candlelit dinner on the last night.
The Event Barn and porch. Post and beam, with a porch the length of it. Meals, group sessions, workshops.
The Riverside Yurt. Down by the Medomak, a short walk through the woods. An off-grid creative space and woodland library: desks, art supplies, birdsong, quiet.
The Meadowhouse. A woodland sauna for six to eight, a wood-fired hot tub and a cold plunge, at the edge of the field.
The Farmhouse and the Farm Cottage. Small rooms for hosts and leaders to step away.
The spaces in between. The meadow, the woodland clearing, the trails, the orchard, the kitchen garden, the animals, a swimming hole down the road.
Every gathering space has sound and AV, and seating indoors and out. Every space is included. There's no charge per room.
Where everyone sleeps
Thirty-four beds in seventeen rooms, all of them yours.
Eleven woodland cabins. Each set as two twins or one king, with the bathhouse a short walk away: four showers, four sinks, four toilets. The queen cabin has its own rustic composting toilet.
The Farmhouse. Four bedrooms. The primary bedroom has its own bath, the first-floor queen a semi-private one, and the two upstairs rooms share a third.
The Farm Cottage. Two bedrooms. The queen room has its own half bath and shares a full bath with the second.
Beds made up before you arrive. A robe and spa towel for every guest.
The food
The food is yours to shape - we don’t have minimums or cookie-cutter menus. Bring your own chef, or work with one of our preferred partners: personal chefs who know this kitchen and have cooked here before. We make the introduction, and the chef develops a plan for you directly. Meals move around the farm, from the Event Barn porch to the Glass House, and for one night, supper out in the woods or the meadow.
Programming
Hosts with their own program use the farm however their days need it - we’ll make sure our space works for your specific requirements.
For groups who'd like help building in a workshop or two, we'll connect you with the farm's own vetted network of Maine makers, artists and wellness teachers: cheesemakers, millers, oyster growers, painters, sound and movement teachers. Once your date is held, we share our list of the people we trust and set up a planning call to walk the spaces with you.
A day here
A rhythm that has worked here, season after season.
8:30am · Movement
9:30am · Brunch
Late morning · Working sessions, a quiet hour, the sauna
2pm · Something to eat
3pm · The afternoon workshop
5:45pm · Cocktail hour
6:30pm · Dinner
Arrive at 2pm on the first day. On the last, brunch, one closing session, and on the road by noon.
The Rate
From $7,500 a night, midweek, for up to twenty guests. Above twenty, $245 per guest, per night. A 15% property support fee applies to lodging and farm fees, and Maine's 9% lodging tax to the lodging portion. Two-night minimum. Weekend rates on request.
What's included
The whole farm, one group, start to finish
Beds made up, linens, towels, a robe and spa towel for every guest
Every gathering space and the Meadowhouse, no charge per room
Mats and props for twenty, tables and chairs, sound and AV
Coffee and tea, all day
A farm host on the property through your stay
The land: trails, river, orchard, gardens
What you bring
Your program, or the people from our list you choose
Your chef, yours to hire and pay directly
Anyone else working here as a business carries their own insurance, naming Tops'l Farm
How it works
Start with a conversation. Tell us your dates, roughly how many people, and what you need the spaces to do. Then come see it (or schedule a video tour).
We send a proposal. The rate for your dates and group, the spaces that fit, any extra support needed.
Your dates come off the calendar. A signed agreement and a date fee hold them.
Billing stays simple. A date fee, half the balance to secure the date. Final balance due prior to your arrival.
We plan it together. One online planning space, a call in late winter, and your final details forty-five days out.
You arrive at noon on check in day. Beds made, spaces set, your farm host on the property. The farm is closed to everyone else.
Good to know
Your chef. Yours to hire and pay; they contract the kitchen with us. We're happy to share our favorites.
Alcohol. Bring your own. We don't sell or serve it.
Insurance. Anyone working here as a business carries their own, naming Tops'l Farm.
