Coombeshead Farm sits on sixty-six acres near Lewannick, opened in 2016 by Tom Adams, co-founder of London's Pitt Cue, with New York chef April Bloomfield helping set the place up before Adams and his partner Lottie Mew took over its day-to-day running. Five en-suite bedrooms sit above a dining room where Adams cooks a set menu four nights a week from what the farm itself produces, including pigs, cattle and sheep raised and butchered on site. An on-site bakery turns heritage wheat, spelt and rye into the sourdough served at breakfast alongside the farm's own bacon and eggs. Guests eat communally rather than at separate tables, a deliberate choice that pushes conversation between strangers staying the night. Air-dried mangalitza ham and monthly farm boxes are sold through the on-site shop.
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