Foodie havens

Where to stay and what to eat in New York and Massachusetts and courses for the culinary-curious at a revamped River Cottage in Devon

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 (; 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 (; 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 ( 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;; £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.

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