Set across 450 acres of rolling hills in Devon, South-West England, Fowlescombe Farm is a contemporary farm-stay deeply connected to the landscape, with its farm-to-table dining showcasing the best produce from the regenerative meat farm and its own kitchen garden. Led by Chef Elly Wentworth, named one of National Geographic Traveller’s ‘Food Heroes’, the cooking follows the seasons, with the menu changing daily according to what is growing and available.

Echoing a commitment to the land it calls home, Piaule Catskill is a contemporary landscape hotel perched on 50 acres that debuted in 2021 to international accolades for its design, hospitality and food & beverage. Its eponymous restaurant has a keen focus on local upstate farms and purveyors, and features a hyper-seasonal menu named “the best meal in the Hudson Valley” by the Albany Times-Union.

The dining room is a front row seat to seemingly endless views over the Catskill mountains, with Piaule’s minimalist style brought to life throughout the space with handmade Danish seating, a central zinc-clad fireplace and floor-to-ceiling windows.

On the 11th and 12th November at Piaule, Elly will bring Fowlescombe’s distinct approach to the Catskills, working with local produce and the Upstate New York landscape to create a menu inspired by the rural landscape and the fall season.

A meeting of two like-minded approaches to food, hospitality and place, bringing the spirit of an English farm to the Catskills.