Hyper-Seasonal Cuisine at The Refectory: Elly Wentworth's Farm-to-Fork Restaurant

Celebrated chef Elly Wentworth has taken the reins at The Refectory, a farm-to-fork restaurant located on the 450-acre regenerative Fowlescombe Farm in the South West. Her hyper-seasonal approach brings the land to the plate, with a menu that evolves daily based on the freshest produce and livestock from the farm. Partnering with Head Gardener Shelley Hutcheon and Farm Manager Rosie Ball, Elly's precise cooking style showcases the beauty of local sourcing and regenerative farming practices.

Key Takeaways:

• The Refectory, located on Fowlescombe Farm, is a 450-acre regenerative estate near Ugborough in the South West, offering a hyper-seasonal farm-to-fork dining experience.
• Chef Elly Wentworth's menu is shaped by the day's harvest and local provenance, incorporating heritage vegetables, edible flowers, regeneratively farmed Longhorn beef, and Manx Loaghtan lamb.
• Elly partners closely with Head Gardener Shelley Hutcheon and Farm Manager Rosie Ball to source ingredients and create a menu that evolves daily.
• The restaurant offers a four-course set dinner for PS75 per person, with dishes featuring ingredients harvested metres from the kitchen.
• Surplus produce is preserved or pickled to extend the seasonal flavours year-round.
• Breakfasts are also rooted in the land, with freshly baked pastries, juices from the garden, and cooked plates using pork and eggs from the farm itself.
• The experience aims to immerse guests in the rhythms of farm life, with activities including foraging with chefs or helping pick herbs and botanicals for later use in meals or cocktails.

Statistics:

• The Refectory offers a four-course set dinner for PS75 per person.
• 450-acre Fowlescombe Farm comprises a regenerative estate with a variety of crops, livestock, and birds.
• The farm's Head Gardener, Shelley Hutcheon, and Farm Manager, Rosie Ball, work closely with Chef Elly Wentworth to source ingredients and create the daily menu.

Sources:

• Elly Wentworth, Executive Chef of The Refectory, Fowlescombe Farm.
• Shelley Hutcheon, Head Gardener, Fowlescombe Farm.
• Rosie Ball, Farm Manager, Fowlescombe Farm.