Fowlescombe Farm, the contemporary farm stay with farm-to-table dining at its heart in Devon, is heading to Piaule Catskill in New York State for a two-day culinary residency.

Taking place from 10-11 November, chef Elly Wentworth will bring Fowlescombe’s distinct seasonal approach to the Catskills, working with local produce and the ingredients of the Upstate New York landscape to create a menu inspired by the rural surroundings. Drawing on the farm-led philosophy that shapes her cooking in the UK, the residency will offer an interpretation of the region, bringing together two distinct landscapes through a shared appreciation for thoughtful sourcing, simplicity and food with a strong sense of place.

The collaboration reflects a natural meeting of two like-minded approaches to hospitality, where the surrounding landscape informs not only the architecture and setting, but also what appears on the plate. Bringing the spirit of an English farm to the Catskills, the residency celebrates the relationship between local producers, seasonal ingredients and the places that shape them.

Fowlescombe Farm is set among 450 acres of Devonshire countryside, and showcases produce from its regenerative meat farm and kitchen garden at its signature restaurant, The Refectory. Led by Elly Wentworth, the cooking follows the seasons, with menus changing daily according to what is growing and available. Working closely with the farm and garden teams, Wentworth’s approach places provenance, seasonality and a close connection to the land at the centre of every dish.

Echoing this commitment to the land, Piaule Catskill is a contemporary landscape hotel set across 50 acres in the heart of the Catskills. Since opening in 2021, it has received international recognition for its architecture, hospitality and food and beverage offering. Its eponymous restaurant champions local Upstate farms and independent purveyors, with a hyper-seasonal menu.