RestaurantCatskills · On 10–11 November only
Devon's Fowlescombe Farm cooks a two-day residency at Piaule Catskill, New York
Chef Elly Wentworth brings her farm-led, seasonal cooking from Devon to a landscape hotel in the Catskills for two nights.
Fowlescombe Farm, a farm stay in Devon where the dining room is the whole point, is sending its chef across the Atlantic. Elly Wentworth will cook a two-day residency at Piaule Catskill, a landscape hotel in Upstate New York, on 10 and 11 November.
At home, Wentworth leads The Refectory, the farm's restaurant, set among 450 acres of Devonshire countryside. Her menus change daily depending on what the regenerative meat farm and kitchen garden are producing, and she works closely with the farm and garden teams so that provenance and the seasons shape every plate. For the residency she'll apply the same thinking to Catskills ingredients and local produce, creating a menu inspired by the rural surroundings rather than shipping Devon over wholesale.
The pairing makes sense. Piaule Catskill sits across 50 acres in the heart of the mountains and, since opening in 2021, has been recognised for its architecture, hospitality and food. Its own restaurant, named after the hotel, already leans on Upstate farms and independent suppliers with a hyper-seasonal menu.
It's a short window, so anyone staying nearby or planning an autumn trip upstate should check with the hotel about booking. For those in England, it's also a nudge to put Fowlescombe on the list.
Our summary of a story from Supper, published 2 November 2026. Read the original
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From Supper