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Amy Dencler, Chef de Partie at The Inn at Little Washington, made her first trip to England recently, where she participated in The Inn’s international culinary exchange program.
Dencler, who graduated from the Culinary Institute of America in 1988, spent a week at two of England’s greatest country house hotels, Le Manoir aux Quat’ Saisons in Oxford and Gidleigh Park in Devon.
Reciprocally, a young chef from Oxford, Stephen Bulmar, came to Washington, Va. to work at The Inn — his first visit to America.
Outside of London, Dencler worked in the kitchen under the tutelage of Raymond Blanc, recognized as one of the world’s most talented chefs. The 15-hour days were “all worth it,” said Dencler. “Chef Blanc is inspiring. ”
In many ways, Le Manoir aux Quat’Saisons is self-sustaining, Dencler said. They have a small orchard and grow most of their vegetables. This made the experience of
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