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Set amongst 66 acres of meadows, woodland and oak-lined streams, Coombeshead Farm is a farm, five bed guesthouse, restaurant and bakery created by chefs Tom Adams and April Bloomfield in the heart of Cornwall’s countryside.   

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The New York Times: A New Crop of Exceptional Farm Stays

The New York Times: A New Crop of Exceptional Farm Stays

By Christine Ajudua

Clockwise from top left: the main farmhouse at Coombeshead; the dining room; cooking over an open fire on the grounds; a fennel cracker with duck liver and pickled gooseberry.CreditClockwise from top left: Courtesy Coombeshead Farm (2); Artur Tixiliski; Stephen Perez

Clockwise from top left: the main farmhouse at Coombeshead; the dining room; cooking over an open fire on the grounds; a fennel cracker with duck liver and pickled gooseberry.CreditClockwise from top left: Courtesy Coombeshead Farm (2); Artur Tixiliski; Stephen Perez

 

Coombeshead Farm, England

Chefs Tom Adams of London’s Pitt Cue Co. (who rears his own mangalitsas) and April Bloomfield of New York City’s Spotted Pig (a pioneer of nose-to-tail cooking) first bonded over, what else, their porcine passions. This past summer, they turned a rundown dairy farm in what Adams calls the “rural guts” of Cornwall into a culinary retreat where guests can take lessons in bread baking and butchery. Inside the 18th-century farmhouse, there’s a wine cellar, a whisky library and a reading room with books on cooking, wildflowers and birdsong. Outside, chickens, sheep and, of course, pigs roam acres of meadow. Just about everything is made on site — from the bergamot-scented soap in the six rustic-luxe suites to the pickles in the jars lining the kitchen shelves to the platters of baked ham shared around the dining room table.

 
Hot Dinners: Test Driving Coombeshead Farm - Tom Adams and April Bloomfield's perfect foodie getaway

Hot Dinners: Test Driving Coombeshead Farm - Tom Adams and April Bloomfield's perfect foodie getaway

Olive Magazine: Coombeshead Farm, Cornwall: Restaurant and Guesthouse Review

Olive Magazine: Coombeshead Farm, Cornwall: Restaurant and Guesthouse Review