2. ESCAPE TO THE COUNTRY

It’s the Coombeshead effect. Two years ago, chef Tom Adams of London’s Pitt Cue Co and April Bloomfield of The Spotted Pig in New York opened a food-focused B&B in a Georgian farmhouse in Cornwall – and many city-bound chefs are following suit. Alyn Williams, of The Westbury in London, has joined The Wild Rabbit in the Cotswolds as chef patron, serving fresh produce from the hotel’s sister enterprise Daylesford Farm. A 30-minute drive away at Thyme in Southrop, Charlie Hibbert of London’s Quo Vadis devises menus based on what’s available in the kitchen garden.