Our commitments
The Weekapaug Inn’s gourmet restaurant is constantly open to the potential of new ingredients from suppliers that can meet its exacting specifications. Here, chef Devin Bozkaya creates exceptional, "farm-to-table" dishes exclusively from local sources.
No food travels more than 250km to reach the restaurant’s kitchens: all produce, without exception, comes from selected small farms in the region. The restaurant has also developed close relations with the farmers who supply it: chef Devin Bozkaya’s team is especially vigilant on the growing methods used. They have created a strong local network of high-quality suppliers, enabling them to continually develop new ideas for recipes.