Forbes: The Ultimate In Field-To-Fork Vacations: The Best Farm Stays For Foodies
by Sarah Turner
The classic British farm holiday involves staying on a cottage on a mom’n’pop farm. On the agenda: collecting fresh eggs, watching lambs skip about, countryside walks and an insight - for urban kids - into just how much graft running a farm takes. You can still find old-school farm holidays through websites such as Cartwheel and Farm Stay. As a holiday, it’s cheap, wholesome in a reassuringly old-fashioned way and started as a 1970s government initiative to help farmers diversify their income.
These days, farm diversification comes in many forms. In its newest incarnation, it takes the concept of field to fork living to its most logical conclusion.
Take Coombeshead Farm in Cornwall, in the deep West of England. It’s the brainchild of Tom Adams, co-founder of London’s cult Pitt Cue restaurant and April Bloomfield of Spotted Pig fame. An 18th century set of buildings have been sympathetically converted to provide six bedrooms for serious food pilgrims.
The 66-acre farm is central to everything here; the onsite smokehouse, curing and pickling rooms rely on the ingredients it produces. Open only from Thursdays to Sundays each week, the central tenet - and why most people book in - is its feasting table, which serves whatever is seasonal and local, although a staple is rare breed Mangalica pig, specially reared nearby and famed for its high fat content.
Rooms start at £175 a night. An evening meal is £65, not including drinks. Bread-making courses are already available, others, including butchery courses, are planned. Book well ahead.