Winvian in Connecticut's Litchfield Hills Becomes Top New England Retreat

Pools, pastry, pigs andpullets are top of mind these days at Winvian in Connecticut's Litchfield Hills. Just two hours north of New York City, this AAA "ten" Diamond resort (five for the restaurant and five for the accommodations), also a member of the prestigious Relais & Châteaux, has become a top New England retreat for those seeking superior dining, unparalleled accommodations and world-class services.

First, the pool. By late summer resort guests will be taking laps in a new pool to be sited overlooking meadows and woodlands. The pool joins the resort's activities roster that includes a 5,000 square-foot, full-service spa, a cooking school, river and lake kayaking, bicycle excursions, hot air ballooning, hiking, among others.

And on to pigs and pullets and the new Farm at Winvian. The staff, who tend the resort's two-acre vegetable and berry garden, four greenhouses and apiary, are now tasked with tending critters. Pigs and pullets are in residence year-round. Four pigs assist the resort's eco-friendly mandate, as well as five new sheep who frolic in the meadows. Naturally they will feed on chemical-free, farm-harvested produce such as vegetable peelings and corn on the cob, supplemented by a daily diet of organic grains. Sixty pullets, rapidly becoming laying hens, are on daily call to meet the demands of breakfast guests and, among other kitchen staff, the pastry chef.

As a result of growing and raising food products on property, Winvian's kitchen, under Executive Chef Chris Eddy, is positioned as both organic and GMO-free. In fact, Chef Eddy is part of a coalition of chefs in Connecticut who are leading an advocacy group of some 20 restaurateurs to ban GMOs. Under Chef's leadership, and his own passion for "pure and natural, from-the-earth food", the group has brought concerns before the state legislature. NOFA CT (Northeast Organic Farming Association) awarded Chef Eddy an Award of Excellence. He is also the recipient of an Award of Excellence from the Slow Food organization.

And finally pastry. Also a recent award winner in the third season of the prestigious Chicago Restaurant Pastry Competition was Pastry Chef Jim Hutchison. He was one of four Chef Finalists picked from a field of pastry chef submissions from all over the globe and who were selected for their creativity and outstanding plated desserts. Chef Hutchinson has worked in the kitchens of esteemed New York City restaurants such as Daniel, WD 50, Cafe Boulud, and Pichelin and in Boston Cleo, L'Espalier and the Barbara Lynch Group. He studied at the Culinary Institute of America.

In addition to the organic gardens, and menus that change nightly based on what is in season, the extensive wine cellar includes a selection of over 30 organic and or biodynamic wines. This summer flowers grown organically on the property will grace guest cottages, while honey bees happily forage outside.

Winvian, the private and whimsical retreat ideally located just two hours from NYC, houses 18 luxe cottages and one suite on 113 acres of meadows and woodlands. Nightly rates at Winvian start from $699 for two a la carte (full breakfast included) and from $1,275 for two all-inclusive (full breakfast, lunch, dinner, picnics, cocktails and wine by the glass and a fully stocked in-cottage wet bar are included). A 14% gratuity and 12% CT State tax will be added per night to the room rate. The entire property is available for special celebrations and weddings with rates upon request.

For additional information on Winvian, please visit www.winvian.com or call 860-567-9600.

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