Glebe House

The House & Rooms Restaurant & Kitchen Our Story The Local Area Experiences Upcoming retreats Gift Vouchers Contact Us Careers

Book Now

The House & Rooms Restaurant & Kitchen Our Story The Local Area Experiences Upcoming retreats Gift Vouchers Contact Us Careers

Book Now

Set within 15 acres of rural Devon, our farm-to-table restaurant is shaped by the land, the seasons and the craft of cooking.

Our kitchen garden shapes our menus daily, supplying vegetables, fruit and herbs grown to organic principles — without synthetic pesticides or chemical fertilisers. When the garden is abundant, we preserve the surplus through pickling, fermenting and drying to carry the flavours of each season through the year.

We rear our own Lop pigs and take a full nose-to-tail approach: bones for stock, skins in sausages, offal for pâtés and terrines. Our salumi — hams, sausages and more — is all made in-house.

The East Devon countryside is also a plentiful larder. Wild garlic buds are transformed into capers, elderflower blossoms infused into cordials and green walnuts pickled. What we don’t grow raise or pick ourselves, we source from nearby producers who share our values and who we know are just as passionate about good food and great produce as we are. You can find a list of some of our favourite producers below.

Craft and low-waste cooking

We make as much as we can in-house — from naturally leavened bread, cultured butter, and yoghurt to preserves, pickles, and charcuterie. This approach supports flavour, reduces waste, and avoids excess packaging. Deliveries are less frequent, and ingredients arrive in reusable or minimal packaging — such as milk in returnable glass bottles and whole carcasses delivered plastic-free.All food and green waste is composted on-site using a Ridan hot composter, producing around 10 tonnes of nutrient-rich compost each year — returned to the garden to nourish the soil.We are proud members of the Slow Food movement, and our kitchen reflects its principles: food that is good, clean, and fair — for producers, for eaters, and for the environment. Craft cooking is at the heart of Glebe House. Fewer steps between producer and plate means more connection, more care, and less waste.

Considered drinks

Our drinks list follows the same principles as our food — thoughtful sourcing, low intervention and a connection to place. We focus on small-scale vineyards across Europe (pictured below is Castlewood Vineyard in Musbury), many following organic and biodynamic principles, alongside passionate local producers crafting excellent ciders, wines, and spirits in the South West. We also make our own cordials, infusions, and run an established kombucha programme, which gives new life to surplus fruits and herbs from the garden — offering refreshing, house-made alternatives with minimal waste.

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Seasonality and stewardship

Our menus reflect what’s in season, here and now. When we do source from further afield, it’s only ingredients in season elsewhere — never air-freighted or overly processed. Sustainability is an ongoing process. But with every decision — from how we grow and cook to how we compost and source drinks — we aim to care for the land and reduce our footprint, while serving food and drink that’s honest and rooted in place.

Our Suppliers

Some of our favourite suppliers, without whom we couldn't do what we do.

Trill Farm Garden

A 5-acre organic garden near Musbury where Ash and Kate grow amazing salads, tomatoes, radicchio and more.

Shillingford Organics

A 27-acre organic farm just outside Exeter where we source many of our onions, carrots, potatoes and other staple crops we don't have space to grow here at Glebe.

Millers of the Stoneground True South West bread and wholemeal flour from the South West Grain Network.

Amazing pulses, grains and seeds from UK growers.

Flying Fish Seafoods

Johnny and his team source immaculate fish and shellfish from small boats landing across the southwest.

Lyme Bay Seafood and Beer Fisheries

Our two local fishmongers and a great source of day-boat fish, native lobsters and scallops from Lyme Bay.

Pipers Farm

Free-range, grass-fed meat from farms across the southwest including Saddleback pork from Orway Farm and Aylesbury ducks from Beech Ridge.

Buckhouse Farm

Our favourite for exceptional Welsh Black and Herdwick lambs.

Fordmore Farmshop

Exceptional Saddleback pork, Longhorn beef and more, aged to perfection in their salt chamber.

Otter Valley Poultry

Free-range and organic chicken from just outside of Honiton.

Oak Park Dairy

Milk and cream from the Mitchem family's herd of Holstein and Jersey cattle. Supplied to us in reusable glass jars.

Castlewood Vineyard

A boutique Vineyard specialising in exceptional sparkling and still wines made by minimal interventional methods

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The European Agricultural Fund for Rural Development:

Europe investing in rural areas.