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 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.

We could talk about the joy of food, of wine, of valley views. But sometimes joy is as simple as a new pair of wellies a...
22/05/2026

We could talk about the joy of food, of wine, of valley views.

But sometimes joy is as simple as a new pair of wellies and an orchard full of chickens before breakfast.

Home Barn: our very last suite for the taking this May bank holiday, and one that earns its name completely. The private...
18/05/2026

Home Barn: our very last suite for the taking this May bank holiday, and one that earns its name completely.

The private terrace for your first coffee, the deep bath with a view, the mezzanine bedroom that hides you away until you’re ready to emerge for breakfast. It’s the suite that leaves you thinking “I could literally live here…” within an hour of checking in. Big enough to move the kids and pup in for the weekend too (both are welcome)

A very beautiful home from home, with Devon on your doorstep and nothing but sunshine on the horizon. We don’t usually encourage hurrying, but…

17/05/2026

A week on the farm.

Rosemary and fennel, for dessert. Napping in the nasturtiums. Blooms are back and they brought along the bees. The fields are full for this season, meanwhile seeds are being sown for the next. Lights down for dinner in the Refectory, but the skies stayed blue.

Half term at Fowlescombe. Days that begin with collecting eggs from the chickens and end with dinner from just outside t...
16/05/2026

Half term at Fowlescombe. Days that begin with collecting eggs from the chickens and end with dinner from just outside the door. In between, acres of room to roam. New experiences on the farm and new faces in the fields: lambs finding their feet, piglets who will, reliably, make everyone late for lunch.

For the grown-ups: a yoga mat, a long bath, a glass of something on the terrace. The Refectory in the evening, then the kind of sleep that fresh air and good food tend to bring at any age.

A handful of suites are still available, should you be a little loose on plans…

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Devon

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