If New York’s East Village is your idea of edgy, then a good reason to go is the new restaurant opening at The Standard, East Village (www.standardhotels.com; from $395) in November. Chef John Fraser, who heads up the city’s Michelin-starred Dovetail, will be driving the menus, and much of the produce will be sourced from hotelier André Balazs’s farm in upstate New York. Or for a slower pace, drive the three and a half hours from Manhattan to Great Barrington, Massachusetts, staying at the Briarcliff (www.thebriarcliffmotel.com; from $195) – a remodelled 1960s roadside motel – and dining at the Bell & Anchor (+1413-528 5050), where restaurateur Mark Firth, who made his name with Brooklyn’s Diner and Marlow & Sons, has opened a restaurant serving seasonal food largely grown on his farm in the Berkshires.
Not unlike Hugh Fearnley-Whittingstall, you might say, with his River Cottage (www.rivercottage.net) in east Devon. Indeed, the TV forager has recently relaunched his HQ and restaurant, following a fire last year, and it now has a Chefs’ School for trainee professionals, where amateur cooks can also do one- to four-day courses on such topics as “Pig in a Day” and “Smoking and Curing”. The Bolthole (pictured; www.theboltholedevon.co.uk; £190 for two nights) – a 1950s-style B&B-cum-self-catering retreat in the village of Combpyne, not far from River Cottage, is where to stay.