Blue Hill at Stone Barns

Pocantico Hills, USA


Pioneering restaurant takes diners on a farm-to-fork odyssey

In a nutshell: Field-to-table dining is taken to thrilling new levels at Dan Barber's ground-breaking restaurant in up-state New York, which is part of a working farm and educational centre.

What's on the menu? There isn't a menu as such. Instead diners are treated to a 'grazing, pecking and rooting' experience involving a procession of more than 30 dishes that showcase produce from the farm and surrounding Hudson Valley. These could include radicchio florets with sardine cream sprinkled with dried smoked roe or slices of pork from an entire pig's head cooked in a salt crust.

What else? Diners are literally in for a moveable feast with the option of going on a 'field trip' to eat part of their meal in the kitchen, outside next to the grill or even in the compost shed.

Other ventures: The farm is also home to a bakery and café, while the original Blue Hill restaurant in Greenwich Village is still hugely popular. Last year Barber hosted a three-week pop-up there called WastED, featuring some of the world's best chefs cooking with ingredients that would normally be thrown away.

Did you know? Barber was appointed by Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition.

Blue Hill at Stone Barns

On the pass

  • Dan Barber

Pastry chef

Style of food

  • Farm-driven

Standout dish

  • Beef fat-aged parsnip steak, rose hip ketchup, creamed spinach