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.