A Five Diamond Chef Brings Overseas Flavor to a Maine Kitchen
Jonathan Cartwright never dreamed of being a chef. “I wanted to be the first Englishman to win the Tour de France,” says the native of Sheffield, England. He only started cooking after he failed to get a job repairing roads—a position that would have allowed him to cycle on weekends.
But as he tried his hand in various restaurants, including The Savoy in London, Cartwright decided that cooking and cycling have a lot in common. “They required similar teamwork, commitment, dedication, hard work, and patience. I found that I enjoyed cooking very much.”
The White Barn Inn Marries Local Ingredients with European Style
Set in a renovated 1860s’ barn, the ambiance features rustic post-and-beam architecture with elegant accoutrements, tuxedoed waiters, white linens and candlelight. The cuisine is classical gourmet, marrying local ingredients and a European style of cooking, beautifully presented. Cartwright suggests trying the poached lobster on handmade fettuccine with cognac coral butter.