In order to provide an evolving menu there is an international chef-in-residence program, which enables visiting chefs to curate a season and share their vision and recipes for organic and sustainable eating. Each chef brings their own take on local produce and seasonal ingredients foraged or grown on the estate: from wild asparagus and elderflower in the spring, to zucchini flowers and blackberries in the summer and white truffles and figs in the autumns. Our menus also include game hunted on the estate. Emphasis is on family friendly dining with a convivial atmosphere.
2017 Chef in Residence
Nina Rosenquest – May to July 2017
Nina Rosenquest of Raleigh, North Carolina will be joining from May through July. Her diverse culinary background spans from organic farm work and fine dining to whole animal butchery. Before moving to New Zealand to further her studies in lamb fabrication, she worked as Sous Chef at North Branch Inn in upstate New York. This unique restaurant prides itself on using solely New York State ingredients which gave her the confirmation that building strong connections with local growers and highlighting their produce is the key to inspired cuisine.
2016 Chef in Residence
Peter Klein – September, October 2016
Peter Klein will join us from Austin, TX, where he works at the highly regarded Olamaie restaurant. Previously based in New York City, Peter brings with him experience in both upscale fine dining and casual bistro fare; his cuisine is informed by the seasons and, perhaps more importantly, his Italian-American heritage. He believes that food should be unfussy and is meant to bring people together. Peter will be with us for white truffle season.
Alexis Delaney – July, August, September 2016
Brooklyn based chef Alexis Delaney will be working with the estates organic vegetable garden to create fresh and simple food with unexpected flavour combinations. Alexis has previously worked at Alice Waters’ Rome Sustainable Food Project, where she developed a deeper passion and respect for Italian cooking, history and culture. She has had experience at farm-to-table restaurants in New York such at Mas (farmhouse), Mas (la grillade) and recently worked as Sous Chef at Franny’s, an Italian restaurant in Brooklyn that prides itself on being an environmentally responsible business.
Margot Protzel – June, July 2016
Margot Protzel joins us from New York where she worked at Gramercy Tavern, Maysville and Franny’s restaurants. Coming from Bard College and Wapato School of Permaculture, Margot’s interest lie in organic food and bakery. She also practiced wild fermentation from sourdough to pickles to beer. Margot will be joining us for the black truffle season.