Glebe House Devon

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Glebe House Devon A guest house, restaurant and 15 acre smallholding set in the heart of East Devon, an area of outstanding natural beauty.

With glorious views over the Coly Valley, and 4 miles from the Jurassic coast, Glebe is a unique foodie retreat in the countryside.

November at Glebe ~ stay and dine this autumn 🍂 we have a scattering of mid-week availability and some delicious stay an...
19/10/2026

November at Glebe ~ stay and dine this autumn 🍂 we have a scattering of mid-week availability and some delicious stay and dine packages. We also have a couple of spots left on our bread making course on 2nd November.
Look forward to seeing you soon X

October in the kitchen. Mushrooms, venison, risotto, salted caramel - our menu this month brings together some of our fa...
11/10/2026

October in the kitchen. Mushrooms, venison, risotto, salted caramel - our menu this month brings together some of our favourite autumnal ingredients & recipes.

Dinner starts with our take on the Devonshire classic, the Homity Pie. A twice-baked Westcombe cheddar souffle, filled with a cream custard, creamed leeks & wild garlic capers. Topped with a little pomme souffle.

Mackerel, in its peak season, is cooked over charcoal. The bones are dried and smoked then infused into a seaweed dashi.

Risotto alla zucca features crown prince & uchi kuri squash with the classic pairing of sage & walnut.

Venison is showcased as roasted loin & haunch, the shoulder made into a sausage, braised shank & belly pastrami in a radicchio farcé & finally a ham made with the heart. Beets & radicchio sit alongside.

For pudding a salted caramel tart with fermented pear sorbet.
Kitchen notes .knapman

September in the kitchen at Glebe. A month of transition as we harvest and preserve the last tomatoes from the polytunne...
20/09/2026

September in the kitchen at Glebe. A month of transition as we harvest and preserve the last tomatoes from the polytunnel, alongside curing squash for the months ahead. The last of our berries are gathered whilst the first pick of apples & quinces is underway. Our salad mix is now enlivened with the refreshing crunch of bitter greens and the vibrant colours of various radicchios.

Our dinner menu begins with a real seasonal treat: bluefin tuna landed in Cornwall - served as a tartar on top of a seaweed cracker. Cod is gently cooked and presented alongside a corn velouté and a very savoury corn & salt cod XO condiment.

Mushrooms are the star in our pasta course. Agnolotti filled with a chestnut mushroom duxelle, in a broth infused with locally grown shiitakes, finished with a light escabeche of girolles.

Main is partridge, cooked in a pithivier with layers of breast, mousse, farce (thigh, hearts & livers combined with pork belly, bacon & juniper), wrapped in layers of chard & puff pastry. Not a quick process, but a very satisfying one. Alongside some glazed beets & a salad of bitter leaves, pickled blackberries, cobnuts & the confit partridge leg.

Pudding is our take on Alexis Soyer’s Exeter Pudding, created for The Royal Agricultural Society’s Grand Dinner held in Exeter on 18 July 1850. Layers of financier, almond dacquoise & yoghurt mousse are topped with a damson jelly and served alongside cubes of pain perdu & a sherry ice cream. Our final bite is a little dark chocolate bonbon filled with a coffee caramel & a noccino ganache, made with green walnuts we harvested and transformed into a liquour at the end of the spring last year.

On our weekday menus, confit duck leg has been a big hit, followed by profiteroles filled with marmalade ice cream & covered in a salted chocolate sauce.

Hope to see you soon. X
Kitchen notes by .knapman
Slides 6 and 7 Sophiaismini
Slide 8 Caroline

Autumn experiences at Glebe 🍁~Preserving and cooking in autumn ~ Monday 5th October ~ Introduction to salami ~ 19th Octo...
16/09/2026

Autumn experiences at Glebe 🍁
~Preserving and cooking in autumn ~ Monday 5th October
~ Introduction to salami ~ 19th October
~ C***r making with Tom Nancarrow Tom Nancarrow
~ Three Day Panettone course with Giorgio Derme 26-28th October (artwork by the talented Willow Murphy Studio - Art & Design )
~ Bread Making ~ 2nd November

Book via experience page on our website 🍁

Slide 6 c***r making courtesy of Alice Cave 📹
***rmaking

Late summer in the larder We have one last spot available on our ‘Preserving and Cooking in Autumn’ course on Monday 5th...
09/09/2026

Late summer in the larder
We have one last spot available on our ‘Preserving and Cooking in Autumn’ course on Monday 5th October
See you there 🥕🥒🍅

We’re very excited to announce some additional dates in our Guest Sommelier Series. These include our first w**emaker vi...
08/09/2026

We’re very excited to announce some additional dates in our Guest Sommelier Series. These include our first w**emaker visits with two of our absolute favourites joining us at Glebe. In September, Federico Orsi-Vigneto San Vito we be pouring his w**es on a night celebrating the food & drink of Bologna. The following month, we’ll be fully focused on Devon, as Rob Corbett from Castlewood Vineyard takes over sommelier duties for the evening. 

Following the success of our Sommelier evenings to date - a massive thank you to: Gennaro naturalgrowth , Alex Fitton Pullo , Rebecca Perry Online shop in the link below & honey spencer - we’ve got a fantastic series of new dates planned to take us up until Christmas.  

Here’s the full line up of events to come, all now available to book on the website.

Thursday 10th September (last table available)
Meirion Williams, from industry favourite Yapp Brothers Yapp Brothers W**e Merchants . Expect some classics and some undiscovered gems. 

Wednesday 23rd September 
Federico Orsi, from Vigneto San Vito, an evening celebrating the food & drink of Bologna. For the menu we’ll be paying homage to some of the classic traditons of La cucina bolognese (think homemade mortadella, silky pasta, rich ragus etc), the perfect pairing for the not-so traditional w**es of Federico, one of the most dymanic and exciting w**emakers we know, and part of a new wave of grower/makers reviving the forgotten Colli Bolognesi w**e region. 

Saturday 10th October
Rob Corbett, from our great friends and neighbours Castlewood Vineyard . English sparkling and laterly still w**es of the very highest quality. Some of Castlewood’s very special Angus beef is also scheduled to make an appearance. 

Thursday 5th November
Damon Little, previously Head Som at Restaurant Nathan Outlaw and now at Liberty W**es , one of the big names in the UK w**e industry with a particularly outstanding Italian selection. 

Thursday 10th December
Claire Roberts, from Christopher Piper W**es , based just down the road in Ottery St Mary, with a selection of w**es focused on celebrating the festive season.  

Look forward to seeing you soon. 🍷
Artwork by M A X C O L L A G E and photo in pic three by Finn Studio **e

Plumping up the cushions with extra vim in preparation for autumn 🍂 the chimneys are being swept as we speak…Which spot ...
04/09/2026

Plumping up the cushions with extra vim in preparation for autumn 🍂 the chimneys are being swept as we speak…Which spot would you most like to curl up in with a cup of tea? ☕️

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Colyton
EX246SD

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+441404871276

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