Close Close
Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
Fermer fermer
The art of giving Relais & Châteaux with our CRÉATION Gift vouchers and Gift boxes. If you want to spend a magical evening in stunning surroundings in absolute tranquility or enjoy a gourmet dinner at a restaurant of one of our Grands Chefs, there are more than 300 Relais & Châteaux properties awaiting the lucky receipients of this gift, to offer them a truly memorable experience.
Close Close
Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
Our TV Channel
See our thematic videos
Close Close
When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
Close Close
Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

Print this page Send this page to a friend

The White Barn Inn and Spa.

Restaurant of a Grand Chef Relais & Châteaux and hotel on the seafront. United States,Kennebunk Beach

Jonathan Cartwright

The White Barn Inn and Spa Kennebunk Beach 04043

I am from Sheffield, England, and as a child I dreamed of winning the Tour de France. But when I turned 16, my father said: No more bicycles. I needed to get a job. My first restaurant job was as an apprentice with a chef who was a big bear of a guy. He could think of any problem before there was a problem.

I describe our cuisine at The White Barn Inn as: The finest contemporary New England cuisine with a European flair. We use as many local ingredients as possible, highlighting seafood from Kennebunkport waters as well as native game and poultry. We adapt traditional recipes, cook them, and present them using classical European techniques and style. For products, I think lobster is the best from November through to May. Oysters from this coast are best when there is no “R” in the month. Maine shrimp when in season, scallops, cod, halibut, monkfish, and tuna when they are in season. We also have a lot of New England cheeses: Maine, New Hampshire, and Vermont, for example.

I find that dining out can be a great learning experience. That and travel to other countries to enjoy the great food as was recently my experience in Barcelona.

What was your most moving culinary experience?
It was at the Hotel Bareiss in the Black Forest. The lunch that day was prepared by the legendary Eckart Witzigmann. The food was meticulous.

The most amusing kitchen incident you ever witnessed?
When I was working at the Savoy in London, we were cooking a huge banquet when one of the cooks slipped and half the food flew down the stairs. I can still the trolley flying as if in slow motion. It wasn’t funny at the time. We redid everything.

Your best piece of advice for amateur chefs?
Read the recipes. There is nothing worse than running about looking for ingredients.


Check availability online for lunch or dinner

Book your table

Check-in date

Central reservation office (United States)

1 800 735 2478

Calling from another country ? Click here