The New York Times: A New Crop of Exceptional Farm Stays
By Christine Ajudua
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.