Pools, Pigs, Pullets…and Sheep!
Pools, Pigs, Pullets & Sheep Extend Guest Enhancements At Winvian, Relais & Châteaux in Connecticut
LITCHFIELD HILLS, CT, March 2015– Pools, pigs, pullets and sheep are top of mind this spring 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. This spring resort guests will be taking laps in a large new pool 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, pullets, sheep, and the Farm at Winvian. The culinary staff, who tend the resort’s two-acre vegetable (with an additional acre adjacent to the grounds) and berry garden, four greenhouses and apiary, also tend to our critters. Pigs and pullets are in residence year-round and assist the resort’s eco-friendly mandate. Naturally they will feed on chemical-free, farm-harvested produce such as vegetable peelings and corn on the cob, supplemented by a diet of organic grains. More than 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.
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 $459 for two A la Carte (full breakfast included, wif-fi, parking & valet included). A 13% gratuity and 9% 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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CONTACT: Rebecca Widness
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