Fowlescombe Farm

Fowlescombe Farm Fowlescombe Farm is a luxury Devon hotel rooted in regeneration and true field-to-fork dining, set at the heart a 450-acre estate on the fringes of Dartmoor.

As seen in Condé Nast Traveller, The Telegraph & National Geographic Traveller.

The flowers in your suite when you arrived were still in the ground this morning. Grown here, cut here, arranged in Shel...
10/06/2026

The flowers in your suite when you arrived were still in the ground this morning. Grown here, cut here, arranged in Shelley’s barn (a secret place that has quickly become a highlight of every garden tour), and yours to take with you when you leave.

They travel surprisingly well…

A Week on the Farm | 7 June 2026Broad beans, in an unassuming before and an exceptional after. Today’s hedgerow and herb...
07/06/2026

A Week on the Farm | 7 June 2026

Broad beans, in an unassuming before and an exceptional after. Today’s hedgerow and herb bed finds, set to meet tonight’s garden broth. Feed between forage, and hooky stick stretches in a race against the tiny window for elderflower harvesting. The last of the sea kale and the first of the chioggia beetroot. Award wins that mean the world, quite literally, for a place trying to change it for the better. Apples from the orchard, elderflower from the lane and summer savoury from the beds, all doing their bit for a very good cause, as Elly and Zac swapped pasture for polo in aid of Hospitality Action.

06/06/2026

June is doing what June sometimes does. But rain this week means grass that grows deeper and stronger, soil that holds itself, reserves that’ll see us through a dry summer. Nothing is wasted here, even a grey week.

Does that stop us longing for June days that look more this? Absolutely not.

04/06/2026

Field Notes | 4 June 2026

Perennials: Meet Shelley, head gardener here at Fowlescombe. She knows her perennials as the ‘stalwarts’. It’s a word that hardly screams exciting. But things that come back without being asked - no replanting, no soil disturbance, no fuss or fanfare - just constant ground cover and a kitchen that knows what’s on the way? That’s anything but boring.

“The highest compliment I can pay Fowlescombe Farm is that staying there feels less like being in a hotel and more like ...
02/06/2026

“The highest compliment I can pay Fowlescombe Farm is that staying there feels less like being in a hotel and more like staying with relatives - exceptionally stylish relatives, with impeccable taste, beautiful surroundings and outstanding food. It remains a rare place that combines genuine warmth with luxury, and we are already looking forward to returning again.”

This is everything we hoped Fowlescombe would feel like, put into words by a guest we can’t wait to welcome back.

A Week on the Farm | 31 May 2026Elderflower arrived; later than anticipated, but already appreciated on plates. Greenhou...
31/05/2026

A Week on the Farm | 31 May 2026

Elderflower arrived; later than anticipated, but already appreciated on plates. Greenhouse work to be done, even - especially - in a heatwave. Longer grass, deeper roots, steady grazing. Yoga with the birds, and the odd bleating of a lamb. Another appearance in a week of new arrivals: globe artichokes and two peelers. Pollinator proof of a thriving ecosystem, and knee-high meadows that aren’t just for No Mow May.

The week summer arrived.

Elly has history with artichokes. Four and a half years in a classically French kitchen, baby artichokes on everything. ...
31/05/2026

Elly has history with artichokes. Four and a half years in a classically French kitchen, baby artichokes on everything. Every commis chef learning to turn them with a knife. Every commis chef except Elly, who spent four years finding reasons not to.

“I was at Lucknam Park for four and a half years, and not once did I turn an artichoke. I couldn’t do it. I would smash everything else out, but I could not turn artichokes. Anyway, in my last couple of weeks, I had to do them, and the chef didn’t know, but I just used a peeler. And, yeah, basically chef went absolutely mad.”

This week, the first Fowlescombe globe artichokes arrived in the kitchen, grown here because Elly asked Shelley last year if she thought she could, and Shelley said let’s give it a go. Two new peelers were ordered to celebrate the occasion.

28/05/2026

Field Notes | 28 May 2026

Silage: When the herbal ley reaches knee height, it’s time. Farm manager, Rosie, explains. And then she gets right back to it.

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Thinking regeneratively is daily work. Field Notes is a series about the people who do that work - the farmers, the gardeners, the chefs, the stonemasons, the makers - and why it all matters in leaving the land better than we found it.

These films are our record of what that looks like, every day, in every season, across every corner of this farm.

This is the work. These are our field notes.

Somewhere between Slapton’s long sweep and Bantham’s surf, it becomes very difficult to understand why you’d ever spend ...
26/05/2026

Somewhere between Slapton’s long sweep and Bantham’s surf, it becomes very difficult to understand why you’d ever spend a heatwave anywhere but Devon…

It isn’t all Dartmoor wilds here; 20 minutes or so from the farm gates and you reach sand (or shingle, we’ll leave the choosing to you)

24/05/2026

A week on the farm.

New menus and the satisfaction of snipping spring blooms. All hands on deck planting a bigger garden for plates. Endless weeding endeavours. Log stacks for after dinner fire pits. The bees are back and the pigs are thriving. Cooling off, because the heat has finally, entirely, arrived in Devon.

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