About Us

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 the Overbrook Neighborhood of Greenville in the Upstate of South Carolina. View the daily menu and make a reservation today. 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.

Meet Roddy Pick

Roddy Pick, owner and farmer at Kingbird Pastures in 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.

As a farmer, Roddy considers himself a grass grower first. Using time-tested methods like rotational grazing, no-till farming, and zero pesticide or herbicide use, he always considers the health of the land, literally from the ground up. The output of Kingbird Pastures is 100% grass-fed, grass-finished beef and a bevy of organically-grown, in-season produce, all making their way to Fork and Plough's kitchen and, finally, to your plate.

True farm-to-table

We don't just call ourselves "farm-to-table"—we really mean it.

Our Fresh on the Menu certification puts us in community with restaurants that source at least 25% of their ingredients from South Carolina.

Our Certified SC Grown badge means that we prioritize in-season ingredients grown right here in South Carolina.

Our one-and-only location in the Overbrook neighborhood of Greenville, 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.