We believe that good food begins with the very best, most seasonal and hyper-local produce. The Refectory kitchen is the heart of the retreat, stocked by our farm and gardens, with a daily-changing menu decided just a few hours before service based on what the land is offering up at this very moment in time.
The story of food
Food to us means more than sustenance. It is a story, an affair to be shared, a celebration of our land and its bounty.
Food plays a starring role in time spent at Fowlescombe Farm, where our guests are encouraged to slip into the slower pace of Devon life, discovering the beauty of British farming and the satisfaction of eating produce grown and raised just a few steps away.
Farm to Fork
Food at Fowlescombe Farm is seasonal, unpretentious, generous, gathered from the gardens and grown on the farm. Much of what we serve, we grow ourselves. What we can’t grow, we source from producers who share our ethos on good food with good intentions.
One evening in The Refectory might see regenerative Shorthorn beef reared slowly in our own fields and served with a tangle of garden greens; the next, poached halibut and our Executive Chef Elly Wentworth’s play on broad beans that makes the most of the summer glut. Simple, sophisticated and nourishing.
New Seats at the Table
Until now, dinner at The Refectory has been reserved for our overnight guests. But evenings here – where farm-grown, sea-caught and hand-foraged ingredients find their way to the plate – deserve to be shared. From this July, with new faces arriving in the kitchen, we’re making more space at our table.
Very limited space, one sitting. Every evening at 6.30pm. A four-course set menu, created by our Executive Chef Elly Wentworth, shaped by the day’s pick and the season’s mood.
£75 per person. Bookings are open now for dates from 1 July.
Additional seats may be available last minute. If availability for a particular date isn’t currently available online, please call or email us to be added to a waiting list.