Set among 66 acres of meadows, woodland and oak-lined streams, Coombeshead Farm is a guesthouse, dining room and working farm offering glorious isolation and farmhouse comforts in the heart of Cornwall’s rural countryside. Inspired by years working with farmers, butchers, growers and producers from the surrounding area, chefs Tom Adams and April Bloomfield established Coombeshead Farm to narrow the gap between producer and consumer, and in doing so, showcase what can be achieved when farmer, grower and cook work side by side. Part of the original Trelaske estate built in 1748, it has all the character one could wish for in a charming Georgian farm. Overlooking the central courtyard and with views of Dartmoor on the horizon, the farmhouse consists of six beautiful and simply appointed en suite bedrooms. In the evening, guests will be cooked for by Tom, April and the team, either at the feasting table in the dining room and open kitchen, or outside on the terrace. The dinner offering changes from day to day depending on what the farm is producing and what is ready from the smokehouse, curing and pickling rooms. The offering is heavily grounded in the farming process that comes before it with ingredients respected and served with careful intervention. We endeavour to grow what we can on the farm while continuing to work alongside a local community of brilliant rare-breed farmers and growers to ensure only the most special things enter the kitchen. Workshops are run throughout the year with the focus centred upon the techniques, skills and methods used in the farmhouse kitchen through the seasons. Whole carcass butchery, sausage making, curing, pickling, preserving, bread making, and all things dairy provide much of the backbone to the food on offer through the year at the farm and the workshops will be centred on these processes and skills. We look forward to welcoming you down here!
