Chef-Owner Dan Cox believes that to cook the best, you first need to grow the best, which is exactly what he does at the 120-acre regenerative farm on which this beautifully restored barn is set. The epitome of field-to-fork dining, the outstanding homegrown and locally sourced ingredients are used with intelligence and subtle originality, resulting in pure, balanced dishes such as a kuri squash and chamomile pre-dessert that will live long in the memory. The team’s infectious passion shines through at every stage of this captivating all-round experience.