![]() ![]() ![]() It all began in the ‘90s when chef Tom Lewis brought his cooking skills home, to his family’s estate in the melancholic and magnificent Loch Lomond and Trossachs National Park. Blush-pink farmhouse and courtyard rooms, cabins, wagons and treehouses have been decked in that distinct Scandi-Scot minimalism – one that still delivers on the log-fire comfort and sheep rug cosiness on cooler evenings. The fixed, four-course dinner menus run from Thursday to Saturday, or there’s Saturday’s antipasti-pasta-pudding lunch then a laid-back Sunday lunch, with all the fresh jersey curd and pancetta trimmings.ĭoubles from £45 per night, .ukįor a lochside lunch, rustled together from the spoils of a 2,000 acre farm at the foot of the Highlands, head above the border to Monachyle Mhor. In Italian agriturismo style, with an on-site bakery and charcuterie room (expect plates such as dulce brioche with brown crab to tagliarini with monkfish ragu, sealed with a sweet Earl Grey chocolate truffle). Alongside the loud prints, velvets and floral headboards, is a superb, easy-going restaurant where Hugo brings his cheffing talents and the farm’s seasonal bounty to the table. Husband and wife team, Hugo and Olive Guest, have combined their culinary and artistic muscle to resurrect their family’s B&B with a considered eclecticism inspired by Vanessa Bell and Duncan Grant’s Charleston in East Sussex. The car door opens into a different dimension of birdsong and the shoulder-lowering rustle of oak leaves. Doubles from £200 per night, .ukĪn old parsonage folded into East Devon’s smooth, undulating pastures green, Glebe House has an immediate rural romanticism to it. But previous guests, however, know it’s all about the farm’s house-churned butter lathered onto its own sourdough with orchard jam. Rooms are criss-crossed by light-timber beams and decorated with agri-cool vases of dried wheat, cosy sitting rooms are adorned with flea market trinkets and warmed by the glow of fisherman lamps. A made-from-scratch philosophy led from the get-go, with an on-site bakery, rustic-but-ravishing dishes (Red Devon beef with creamed kale and nettle Mangalitza terrine & piccalilli) from the surrounding veg patches and fields, and reverential design that respects and references its dairy farm origins. ![]() Chefs and ex-New Yorkers Tom Adams and April Bloomfield (Tom co-founded London’s Pitt Cue Co.) took their culinary nous to a dairy farm on the green fringes of Launceston (think acres of Hebridean sheep-grazed meadows, oak-lined streams and pretty woodland). New West End Company BRANDPOST | PAID CONTENTĪny gastronome heading south west will have Coombeshead on their radar: Cornwall’s farm-to-fork trailblazer that marries lofty city chef standards with top-notch rural produce and a slow lane appeal. ![]()
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