Photo by Chris Jeyes Photography
Visitors can schedule a boat ride at The Tides Inn.
The Tides Inn in Irvington, on Virginia's Northern Neck, has been reinventing itself for several years, and the latest round of changes gives Alexandrians a few new reasons to make the drive.
The resort has finished redesigning its balcony rooms and suites, introduced the Widgeon Oyster as its first signature oyster and expanded its lineup of outings that put guests on the water, in the garden and in conversation with local historians.
Here's what's new.
Rooms with a view, redesigned
Photo courtesy of The Tides Inn
A patio with a view at The Tides Inn.
The resort's most in-demand rooms, the balcony rooms and suites in the Windsor and Lancaster buildings, have been completely reimagined by Summerour Architects and Norris Studio.
Expect a coastal palette of warm leather and earthy blues and greens to match the water views, along with custom furnishings, vintage accents, Zak + Fox pillows and British Blanket Company throws.
Traveling with family or friends? The updated layouts connect so guests can create one-, two- or three-bedroom setups. Larger groups can book the whole building: Windsor House has seven bedrooms and Lancaster House has 11, making them good fits for reunions, celebrations and multigenerational trips.
In the Main Building, seven king rooms now have private terraces and pergolas overlooking the marina.
Photo courtesy of The Tides Inn
Rooms with a view and a balcony look out on Carter's Creek at The Tides Inn.
The room work builds on the resort's broader makeover, which has included a refresh of every guest room, the debut of the Cove Room event space and a multimillion-dollar shoreline restoration that created more than 18,000 square feet of living shoreline and eight oyster reefs.
Meet the Widgeon Oyster
The resort's new signature oyster is grown near the resort and served only at Salt & Meadow, the Tides Inn's seasonal coastal restaurant.
It's named after widgeon grass, one of the first signs of improving water quality, and ties directly to the restoration work that resident ecologist Will Smiley leads in Carter's Creek. Order a dozen, and you're tasting the results of the resort's effort to bring the creek, and the bay beyond it, back to health.
Get out on the water
Photo by Chris Jeyes Photography
Ecologist Will Smiley unloads a crate of oysters.
Two experiences take guests beyond the resort grounds and into Chesapeake Bay traditions:
- Watermen's Experience: Spend time with Smiley learning what a Chesapeake Bay waterman's day looks like, including the art of oystering and why oysters matter so much to the bay's ecosystem. Book by request through the concierge.
- Mighty Rappahannock: Capt. "Bull" Kurdziel takes guests aboard the Lil' Tip-Sea to Stingray Point, telling the story of the river from 1608 on, including its Indigenous heritage, early European exploration and the rise of the Chesapeake's fishing industry.
Other outings on the resort's experiences page include an oyster farm visit and a blue crab outing on Carter's Creek.
History on the Chesapeake for America 250
For the nation's 250th anniversary, the Tides Inn has added programs focused on Virginia's maritime heritage.
The Tides of History Speaker Series brings local historians and experts to the resort's Osprey Room on select Tuesdays from 6 to 7 p.m. Sessions are free, and no reservations are needed. Two talks remain this year:
- Oct. 20: Chip Woodson on the history of Weems
- Nov. 10: Owen Lanier of the Steamboat Museum on steamboat history
Earlier sessions covered topics including Virginia oyster aquaculture and the role of women in the Chesapeake Bay fishing industry.
On Historic Garden Tours, resident farmer Patrick Stickney leads guests through the resort's demonstration gardens, showing heritage crops and the farming practices that have shaped the region for more than two centuries.
If you go
- The Tides Inn
- 480 King Carter Drive, Irvington, Virginia
To book experiences, email concierge@tidesinn.com.
