In honor of its centennial birthday this fall, the Mayflower Inn & Spa, Auberge Resorts Collection; welcomed acclaimed chef April Bloomfield as chef-in-residence to oversee all dining operations at the 58-acre Connecticut resort, including both on-site dining  venues; The Garden Room, the hotel’s upscale signature restaurant, and The Tap Room, harking back to her British roots serving hearty, reimagined pub-style fare in a tavern-like setting.  

The highlight of chef Bloomfield’s residency centers around the opening of The Garden Room, set in the hotel’s main dining room with a new design by interior designer Celerie Kemble. Bloomfield’s menu celebrates elegant rusticity, while the design draws inspiration from the natural world and surrounding gardens with a large-scale floral mural and vibrant greenery throughout.

This holiday season, chef April Bloomfield serves two distinct three-course pre-fixe festive menus on Christmas Eve and Christmas Day, featuring ingredients from local Connecticut farms prepared with English sensibilities. “To celebrate the holidays, we created a special and celebratory dining experience for Christmas, incorporating more luxurious and festive dishes that emphasize the spirit of togetherness,” shares Chef Bloomfield. The pre-fixe menu include Guinea fowl and lobster mushroom terrine with sherry and apple jelly to start; roasted halibut with manilla clams and parsley sauce or roasted spiced pork loin with roasted apples and sherry jus as mains; followed by decadent desserts like mince pies with whipped creme fraiche, creme pot with caramelized roasted citrus, and pistachios and Christmas pudding with brandy butter. 

Chef Bloomfield’s Christmas eve and Christmas day feasts will be offered in The Garden Room for $120/pp (adults), $75/pp (children); optional wine pairings available.

Mayflower Inn & Spa
118 Woodbury Rd
Washington
860-868-9466