Elly Wentworth appointed executive chef at Fowlescombe Farm

Elly Wentworth has been named executive chef at Fowlescombe Farm in Dartmoor and its sister pub the Millbrook Inn in South Pool.

From 1 July, the 2016 MasterChef: The Professionals finalist will be responsible for serving a daily-changing menu at the Refectory, the retreat’s farm-to-table dining room.

She will also oversee the menus at the pub, which will focus on meats from the farm and local seafood.

Dishes will include the likes of no-waste croquettes; Salcombe crab linguine; and charcuterie from the farm.

Fowlescombe Farm opened earlier this month as a regenerative farm and estate, offering ten overnight suites, each with a private outdoor area.

Wentworth joins the estate, which belongs to the Owens family, from the Angel in Dartmouth, where she was head chef from 2018.

The South West-raised chef and 2019 Acorn Award winner has worked in kitchens from the age of 13. Her career has included time at the three-AA-rosette Tanners Restaurant in Plymouth, the Michelin-starred Elephant in Torquay, the Bybrook at the Manor House in Chippenham and Restaurant Hywel Jones at Lucknam Park.

She has represented the South West on Great British Menu on three separate occasions.

Fowlescombe Farm is home to a ruined manor house dating back to 1537, which is believed to have inspired Baskerville Hall in Sir Arthur Conan Doyle’s novel, The Hound of the Baskervilles.

The farm is also part of B-Corp supplier and e-commerce platform the Ethical Butcher.