Woods Hill Table is the culmination of operating owner Kristin Canty and Chef Charlie Foster's passions: food, family farms, and sustainable sourcing. Working in tandem with The Farm at Woods Hill located in Bath, NH – and other small local purveyors, Kristin and Chef Charlie Foster focus on grass­-fed proteins, raw milk cheeses and organic produce in dishes that call upon the best ecologically viable ingredients available. Through careful attention to every element of an ingredient’s journey from farm to plate,  Chef Charlie Foster provides Woods Hill Table guests with food that is both flavorful and sustainable. All elements of the restaurant demonstrate the high quality that can only be achieved through complete dedication to both craft and thoughtful sourcing.


Woods Hill Table is also proud to be the first restaurant in the USA to receive three coveted stars from the Sustainable Restaurant Association.


Kristin Canty

Kristin Canty

Proprietor & Operator

Chef Charles Foster

Charles R. Foster

Executive Chef

Executive Chef - Charles r. foster

Charlie's love affair with food began in Spain, working as a personal chef for the Guinness family. Learning to make authentic Spanish ‘tortilla’ from a woman 60 years his senior, and building a relationship with a local farmer who delivered vegetables so fresh they were still warm from the sun, Charlie learned early to focus on where the food he serves is coming from, who is preparing it, and knowing the story of each ingredient he uses.

Upon his return from Spain to Boston he was immediately hired by Chef Ken Oringer to help open the chef’s new tapas restaurant, Toro. Within a year Charlie was promoted to chef de partie in Oringer’s flagship Boston restaurant, Clio, where he worked alongside a gifted chef who has had a major influence on his culinary style.

Seeking to further refine his technique, he traveled to Europe for several months to work at Frantzen/Lindeberg in Stockholm, Sweden and In de Wulf in Dranouter, Belgium. Charlie then found himself at Daniel Boulud’s DBGB, quickly rising to the position of Executive Chef. While there, Charlie focused on the importance of merging French technique with impeccable sourcing, perfectly preparing him for the challenges of opening Woods Hill Table in Concord, Massachusetts.

proprietor & Operator - Kristin canty

is a nationally acclaimed filmmaker; farm owner; avid supporter of small farming, nutrient dense and ancestral foods; and the owner of the Boston area farm-­to-­table restaurant Woods Hill Table. Known for her documentary, Farmageddon – The Unseen War on American Family Farms and a much sought after speaker on a range of local food and farming issues, Canty’s restaurant, Woods Hill Table is the culmination of her passions: food, family farms, sustainable sourcing and ancestral health.  

Working in tandem with Canty’s Bath, NH farm – The Farm at Woods Hill – and other small scale purveyors, Woods Hill Table celebrates the ancestral diet through sustainable sourced local ingredients and utilizing “the whole animal” approach. The menu features grass-­fed proteins, sustain-ably caught fish, raw milk cheeses, locally grown and soaked organic grains, raw fermented foods and organic produce to deliver nutrient dense dishes that employ the best ecologically viable ingredients  available. 

Farmageddon – The Unseen War on American Family Farms has been lauded by The New York TimesLos Angeles Times and the Washington Post. Kristin lives in Concord, MA with her husband, Jim Canty and their four children.

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Ben Peacock

Chef de Cuisine


Chef de Cuisine Benjamin LaBarre Peacock began his career at the renowned Culinary Institute of America Hyde Park. From there Chef Ben worked his way up through the ranks at Menton becoming a Sous-Chef and then later taking on a series of stagieres through the kitchens of Bordeaux. Ben has been working with the Woods Hill Table team since 2016

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Andrew Rich

Beverage Director

Jesse Windhausen

Sous Chef & Butcher

Farm at Woods Hill

Bath New Hampshire



Purchased by Kristin Canty in 2013, The Farm at Woods Hill is one of myriad examples of the Canty family’s commitment to eating sustainable sourced food. Today, it also serves as the source of food and inspiration for Chef Charlie Foster at Woods Hill Table. The Farm at Woods Hill and lead farmer Amber Reed is responsible for raising cows, pigs, broiler chickens, laying hens, lambs, and growing blueberries, garlic, pumpkins, apples and more. The 360 acre property also boasts beehives,and 200 mushroom logs that sprout mushroom varietals including oyster, shiitake, lion’s mane and maitake. Though they are still working towards USDA certification, the farm has been practicing organic since they began planting in 2013.

The Lodge at The Farm at Woods Hill

The Lodge at Woods Hill Farm is a spectacular 3200 sq foot log cabin overlooking a swimming pond in the peaceful hills of western New Hampshire. The mountain getaway was built for the famous 1950's singer, Patti Page, who was known for Tenesse Waltz.

The cabin is surrounded by miles of hiking/skiing/snowshoeing trails, so bring your boots, skis, and snowshoes. The cabin is 28 miles to Loon Mountain and Cannon Mountain Ski Resorts; 39 miles to Mt. Washington and 15 miles to the Appalachian Trail. The cabin is available for a romantic getaway, a ski weekend with friends, a family vacation, or an executive retreat. 

Please visit our page on VRBO for cabin availability