Fowlescombe Farm is a quietly luxurious and restorative rural retreat of just ten beautifully designed suites, set close to wilds of Dartmoor in Devon.
The 450-acre regenerative farm on which we sit influences every element of time spent here. From dining that sees the journey of produce measured in footsteps from garden and farm to kitchen, to experiences that ease you into the rhythm of the farm and the wild beauty of Devon, we have built a rare place in which to reconnect with the land, the seasons and yourself.
As featured in Condé Nast Traveller, The Times, and National Geographic Traveller’s ’30 Best Hotels in the World’.
Early Autumn
Autumn means giving the land time to rest and rebuild. What is good for the land here, tends to be the same for people too.
Fields are rested, the soil strengthens, the first piglets and calves of the season arrive to start the cycle again. Above ground, the pace slows. Dinner is sustaining in the way autumn food should be: squash and roots, braises that have been going since morning, apples in something warm. The days are for Dartmoor weather and muddy boots, the evenings for having nowhere to be but by the fire.
Suites
Our Devon hotel unfolds across ten guest suites, reimagining our timeworn stone barns and the original Victorian farmhouse into a rural retreat. Each is thoughtfully designed, layering local materials with an innate sense of place.
All stays are full board and include long breakfasts, 3pm cake in the Farmhouse, dinners that stretch into the evening, and a full calendar of activities here on the farm. Little ones and four-legged guests are very welcome here too.
Kitchen
In the Refectory, the day’s menu is dictated by the land, and the produce pulled from our fields, woodlands and gardens. Our Executive Chef, Elly Wentworth, and her team work in step with the farm and garden teams to deliver a true farm-to-fork experience, and our guests are always encouraged to join in.
Gather eggs from the coop at first light for breakfast. Learn what regenerative farming means to the taste of the meat on your plate at dinner. Handpick botanicals for your evening gin. It’s all part of an experience based on connection and seasonality.