Upcoming Events
Preserving & Cooking in Autumn
Autumn at Glebe House holds many possibilities — it’s the season of apples, wild mushrooms, hedgerow berries, roots, and the last of the summer’s bounty. This immersive afternoon celebrates the harvest through a mix of cooking, preserving, and fermenting techniques that capture the essence of this abundant time of year.
We’ll explore the many uses for apples — from jellies to juices, ciders, and vinegars. Together, we’ll make a batch of mincemeat for the festive months ahead and prepare a tarte fine for pudding with rough puff pastry you’ll make from scratch. We’ll also look at the principles of fermentation as we create a seasonal sauerkraut, and learn simple ways to preserve wild mushrooms. You’ll pick up a versatile chutney recipe that can be adapted to whatever produce you have on hand, and we’ll make a hedgerow cordial or liqueur, most likely using sloes.
Includes:
- 3-course dinner and refreshments from the Glebe kitchen
- All recipes, notes and jars of your creations to take home.
Monday, 5th October 2026 3:00 p.m. - 6:00 p.m.
Autumn at Glebe House holds many possibilities — it’s the season of apples, wild mushrooms, hedgerow berries, roots, and the last of the summer’s bounty. This immersive afternoon celebrates the harvest through a mix of cooking, preserving, and fermenting techniques that capture the essence of this abundant time of year.
We’ll explore the many uses for apples — from jellies to juices, ciders, and vinegars. Together, we’ll make a batch of mincemeat for the festive months ahead and prepare a tarte fine for pudding with rough puff pastry you’ll make from scratch. We’ll also look at the principles of fermentation as we create a seasonal sauerkraut, and learn simple ways to preserve wild mushrooms. You’ll pick up a versatile chutney recipe that can be adapted to whatever produce you have on hand, and we’ll make a hedgerow cordial or liqueur, most likely using sloes.
Includes:
- 3-course dinner and refreshments from the Glebe kitchen
- All recipes, notes and jars of your creations to take home.
Monday, 5th October 2026 3:00 p.m. - 6:00 p.m.
Introduction to salami - how to successfully make salami at home
The course will teach our guests how to make salami in a home environment. It will involve an afternoon workshop running through all the key stages of salami production with a relaxed 3-course dinner at the end. We will break down a shoulder of a pig and show attendees how to separate the Coppa (which we will salt as a whole muscle) and we will demonstrate how we process the rest of the shoulder for making salami. We will then go on to show guests how to mince, stuff, tie and hang the salami for fermentation. Elements of the course will be hands on but for the most part, Hugo will be demonstrating. We will talk about the home environment and different methods/techniques to be able to make salami successfully and safely.
Hugo is the chef owner at Glebe House and has been making salumi now for almost a decade having originally learnt the craft in Tuscany directly from Norcini (butchers who specialize in pork) whose families have been making Salumi for generations. Hugo is really excited to share his knowledge on this subject.
The workshop will end with a relaxed 3-course dinner in the Glebe garden room.
Monday, 19th October 2026 3:00 p.m. - 6:00 p.m.
The course will teach our guests how to make salami in a home environment. It will involve an afternoon workshop running through all the key stages of salami production with a relaxed 3-Course Dinner at the end. We will break down a shoulder of a pig and show attendees how to separate the Coppa (which we will salt as a whole muscle) and we will demonstrate how we process the rest of the shoulder for making salami. We will then go on to show guests how to mince, stuff, tie and hang the salami for fermentation. Elements of the course will be hands on but for the most part, Hugo will be demonstrating. We will talk about the home environment and different methods/techniques to be able to make salami successfully and safely.
Hugo is the chef owner at Glebe House and has been making salumi now for almost a decade having originally learnt the craft in Tuscany directly from Norcini (butchers who specialize in pork) whose families have been making Salumi for generations. Hugo is really excited to share his knowledge on this subject.
The workshop will end with a relaxed 3-Course Dinner in the Glebe garden room.
Monday, 19th October 2026 3:00 p.m. - 6:00 p.m.
Cider Making with Tom Nancarrow
Join Tom from Adam's Apples Nursery—a specialist organic fruit tree nursery in East Devon—for a comprehensive hands-on workshop covering everything from tasting West Country cider apples and understanding their flavour profiles, to fermentation basics and equipment demonstrations. The day concludes with a guided tasting of different cider styles and a fitting farm house lunch to pair. Tom has been supplying fruit trees and advising cider makers for a decade and produces his own award-winning cider. Whether you're a complete beginner or seasoned enthusiast, you'll leave equipped to craft your own delicious, well-balanced cider.
Friday, 23rd October 2026 10:00 a.m. - 1:00 p.m.
Join Tom from Adam's Apples Nursery—a specialist organic fruit tree nursery in East Devon—for a comprehensive hands-on workshop covering everything from tasting West Country cider apples and understanding their flavour profiles, to fermentation basics and equipment demonstrations. The day concludes with a guided tasting of different cider styles and a fitting farm house lunch to pair. Tom has been supplying fruit trees and advising cider makers for a decade and produces his own award-winning cider. Whether you're a complete beginner or seasoned enthusiast, you'll leave equipped to craft your own delicious, well-balanced cider.
Friday, 23rd October 2026 10:00 a.m. - 1:00 p.m.
3-Day Panetonne Course with Giorgio Derme
Three days at the heart of one of Italy's most demanding baking traditions. Join award-winning Italian pastry chef Giorgio Derme at Glebe House this October for an immersive, small-group course covering panettone and Italian croissant - from sourdough starter to finished loaf. Lunch included each day.
26, 27 & 28 October 2026 - places limited to 10 only
Option to Stay with us: Rooms are available on request for those wishing to stay at Glebe across the three days - guests who book both a room and the course receive a 15% discount on their accommodation. Please get in touch to arrange.
Panettone is notoriously difficult to make well. Its tall, feather-light dome, the long slow ferment, the precision required at every stage - it has humbled many a professional baker. Getting it right demands patience, understanding, and a teacher who has spent years earning that knowledge.
Giorgio Derme is that teacher. A Rome-based artisan pastry chef with fifteen years of professional experience, Giorgio trained at the Two Chef school in Rome before going on to lead the kitchen at Nobel Pasticceria - a Rome caffè known for blending tradition with new ideas. He teaches professional and amateur baking courses at Archicaketure Cake Academy in Rome and Terni Chef Academy, where courses run over three days with up to twelve students. In September 2025, he won the title of Miglior Panettone al Cioccolato - Best Chocolate Panettone - at the Pastry BIT competition in Italy.
He'll be arriving at Glebe this October with his own sourdough starter, ready to spend three unhurried days sharing what he knows. The course is small - ten people at most - and spreads across three full days. It's well suited to professional bakers and experienced home bakers comfortable with the language of dough.
On the first day, you'll meet the starter, understand how it behaves, and set the foundations for both panettone and Italian croissant doughs, all of which need time - often overnight - to develop. The second day is the most intensive: the final panettone dough is built, shaped and left to its long final prove before going into the oven at the precise moment. Croissants are shaped, temperatures are watched. By day three, you'll sit down to breakfast with the panettone you made, bake and fill the croissants, and share them together over lunch.
This isn't a demonstration - it's a proper hands-on course for people who want to understand the process and take it home with them.
Option to Stay with us: Rooms are available on request for those wishing to stay at Glebe across the three days - guests who book both a room and the course receive a 15% discount on their accommodation. Please get in touch to arrange.
26, 27 & 28 October 2026
Monday to Wednesday, 10:00AM until early evening
Lunch included each day
Maximum 10 participants
£500 per person
Three days at the heart of one of Italy's most demanding baking traditions. Join award-winning Italian pastry chef Giorgio Derme at Glebe House this October for an immersive, small-group course covering panettone and Italian croissant - from sourdough starter to finished loaf. Lunch included each day.
26, 27 & 28 October 2026 - places limited to 10 only
Option to Stay with us: Rooms are available on request for those wishing to stay at Glebe across the three days - guests who book both a room and the course receive a 15% discount on their accommodation. Please get in touch to arrange.
Panettone is notoriously difficult to make well. Its tall, feather-light dome, the long slow ferment, the precision required at every stage - it has humbled many a professional baker. Getting it right demands patience, understanding, and a teacher who has spent years earning that knowledge.
Giorgio Derme is that teacher. A Rome-based artisan pastry chef with fifteen years of professional experience, Giorgio trained at the Two Chef school in Rome before going on to lead the kitchen at Nobel Pasticceria - a Rome caffè known for blending tradition with new ideas. He teaches professional and amateur baking courses at Archicaketure Cake Academy in Rome and Terni Chef Academy, where courses run over three days with up to twelve students. In September 2025, he won the title of Miglior Panettone al Cioccolato - Best Chocolate Panettone - at the Pastry BIT competition in Italy.
He'll be arriving at Glebe this October with his own sourdough starter, ready to spend three unhurried days sharing what he knows. The course is small - ten people at most - and spreads across three full days. It's well suited to professional bakers and experienced home bakers comfortable with the language of dough.
On the first day, you'll meet the starter, understand how it behaves, and set the foundations for both panettone and Italian croissant doughs, all of which need time - often overnight - to develop. The second day is the most intensive: the final panettone dough is built, shaped and left to its long final prove before going into the oven at the precise moment. Croissants are shaped, temperatures are watched. By day three, you'll sit down to breakfast with the panettone you made, bake and fill the croissants, and share them together over lunch.
This isn't a demonstration - it's a proper hands-on course for people who want to understand the process and take it home with them.
Option to Stay with us: Rooms are available on request for those wishing to stay at Glebe across the three days - guests who book both a room and the course receive a 15% discount on their accommodation. Please get in touch to arrange.
26, 27 & 28 October 2026
Monday to Wednesday, 10:00AM until early evening
Lunch included each day
Maximum 10 participants
£500 per person
Bread Making
A hands-on afternoon course covering the fundamentals of bread making, including how we make our daily porridge sourdough. You’ll learn key sourdough techniques — from maintaining a starter to shaping and baking — with plenty of time to get stuck in.
You'll leave with your own freshly baked loaf and the skills to recreate it at home. The course concludes with a relaxed 3-course dinner in the Glebe garden room.
Mondays, 3:00 p.m. - 6:00 p.m.
A hands-on afternoon course covering the fundamentals of bread making, including how we make our daily porridge sourdough. You’ll learn key sourdough techniques — from maintaining a starter to shaping and baking — with plenty of time to get stuck in.
You'll leave with your own freshly baked loaf and the skills to recreate it at home. The course concludes with a relaxed 3-Course Dinner in the Glebe garden room.
Mondays, 3:00 p.m. - 6:00 p.m.
3-Day Festive Reading Retreat with Lucy Pearson
Join Lucy Pearson, founder of The Literary Edit, at Glebe House this December for an intimate festive reading retreat filled with brilliant books, author talks, long lunches and dinners, winter walks, roaring fires and - perhaps most importantly, plenty of uninterrupted time to read.
1-4 December 2026 - seven places available.
For three nights this December, Glebe House will become home to a small group of readers for a retreat devoted to books, brilliant conversation and the particular luxury of having absolutely nowhere else to be.
Days will be deliberately unhurried. There'll be long stretches of uninterrupted reading time, winter walks through the Devon countryside, and plenty of opportunity to curl up somewhere comfortable with a book. In the evenings, we'll gather for intimate author talks and bookish conversation before sitting down together for dinner.
We'll also be joined by bestselling author Jennie Godfrey, author of The List of Suspicious Things and The Barbecue at No.9, for an intimate evening of books and conversation, with another special literary guest still to be announced.
And then, of course, there's the food. Glebe House is known for its generous, Italian-influenced cooking, and everything is included throughout the stay: breakfasts, lunches and seasonal dinners, alongside wine and plenty of festive cheer.
The retreat is deliberately intimate, and includes three nights at Glebe House, all meals and drinks, author events and the full retreat programme.
1–4 December 2026
Three gloriously bookish days at Glebe House in the Devon countryside.
All meals, drinks and retreat activities included
Seven guest places available
From £1,350 per person, shared occupancy
From £1,800 per person, single occupancy
Find out more and book by emailing lucy@thelitedit.com
Join Lucy Pearson, founder of The Literary Edit, at Glebe House this December for an intimate festive reading retreat filled with brilliant books, author talks, long lunches and dinners, winter walks, roaring fires and - perhaps most importantly, plenty of uninterrupted time to read.
1-4 December 2026 - seven places available.
For three nights this December, Glebe House will become home to a small group of readers for a retreat devoted to books, brilliant conversation and the particular luxury of having absolutely nowhere else to be.
From £1,350 per person, shared occupancy
From £1,800 per person, single occupancy
Find out more and book by emailing lucy@thelitedit.com
Days will be deliberately unhurried. There'll be long stretches of uninterrupted reading time, winter walks through the Devon countryside, and plenty of opportunity to curl up somewhere comfortable with a book. In the evenings, we'll gather for intimate author talks and bookish conversation before sitting down together for dinner.
We'll also be joined by bestselling author Jennie Godfrey, author of The List of Suspicious Things and The Barbecue at No.9, for an intimate evening of books and conversation, with another special literary guest still to be announced.
And then, of course, there's the food. Glebe House is known for its generous, Italian-influenced cooking, and everything is included throughout the stay: breakfasts, lunches and seasonal dinners, alongside wine and plenty of festive cheer.
The retreat is deliberately intimate, and includes three nights at Glebe House, all meals and drinks, author events and the full retreat programme.
1–4 December 2026
Three gloriously bookish days at Glebe House in the Devon countryside.
All meals, drinks and retreat activities included
Seven guest places available
From £1,350 per person, shared occupancy
From £1,800 per person, single occupancy
Find out more and book by emailing lucy@thelitedit.com
Pasta and its Partnership with Sauce
A hands-on afternoon learning the art of making and rolling fresh pasta with chef owner at Glebe House, Hugo Guest. Explore three different types of pasta doughs, and three different pasta shapes. We’ll cover the roles that flour, eggs and water play in the pasta making process and how they influence what type of pasta to serve with various sauces. Attendees can expect to takeaway their fresh pasta and enjoy the fruits of their labors. The workshop will end with a relaxed 3-course dinner in the Glebe garden room.
Mondays, 3:00 p.m. - 6:00 p.m.
A hands-on afternoon learning the art of making and rolling fresh pasta with chef owner at Glebe House, Hugo Guest. Explore three different types of pasta doughs, and three different pasta shapes. We’ll cover the roles that flour, eggs and water play in the pasta making process and how they influence what type of pasta to serve with various sauces. Attendees can expect to takeaway their fresh pasta and enjoy the fruits of their labors. The workshop will end with a relaxed 3-Course Dinner in the Glebe garden room.
Mondays, 3:00 p.m. - 6:00 p.m.
Bread Making
A hands-on afternoon course covering the fundamentals of bread making, including how we make our daily porridge sourdough. You’ll learn key sourdough techniques — from maintaining a starter to shaping and baking — with plenty of time to get stuck in.
You'll leave with your own freshly baked loaf and the skills to recreate it at home. The course concludes with a relaxed 3-course dinner in the Glebe garden room.
Mondays, 3:00 p.m. - 6:00 p.m.
A hands-on afternoon course covering the fundamentals of bread making, including how we make our daily porridge sourdough. You’ll learn key sourdough techniques — from maintaining a starter to shaping and baking — with plenty of time to get stuck in.
You'll leave with your own freshly baked loaf and the skills to recreate it at home. The course concludes with a relaxed 3-Course Dinner in the Glebe garden room.
Mondays, 3:00 p.m. - 6:00 p.m.
Preserving the Summer
This 3-hour afternoon workshop, followed by a 3-Course Dinner around our garden room table, is designed to inspire and educate you on how to make the most out of your vegetable glut.
Some of what will be covered:
1. Basic Fermentation Methods
- Dry Salt Methods: Learn how to make delicious sauerkrauts.
- Wet Brine Methods: Perfect for preserving whole vegetables.
2. Traditional Pickling Techniques
3. The basics of Chutney Making
4. Dehydrating
- Explore dehydrating as a way to preserve your vegetables:
Each participant will make their own sauerkraut and take it home in a Kilner jar to ferment at your own pace, under your watchful eye. The workshop will end with a relaxed 3-Course Dinner in the Glebe garden room.
Monday, 10th August 2026 3:00 p.m. - 6:00 p.m.
Mackerel Fishing and Twilight Dinner on the Beach
Our Mackerel Fishing Experience is a seasonal and weather-dependent event. By purchasing a ticket, you agree to the following terms and understand that the final format of your experience will depend on conditions on the morning of your booking.
Because the weather on the coast can be variable, we make the safety call on the morning of the experience. One of the following plans will apply:
Plan A - Ideal Weather
If sea and weather conditions allow, the full Mackerel Fishing Experience will go ahead as planned:
A trip out to fish for mackerel
4-course dinner cooked and served on the beach
Plan B - Good Weather, But Unsafe Sea Conditions
If the day is beautiful but wind or sea conditions make it unsafe to go out on the boat, we will host a special “Mackerel Fishing” Dinner in the Glebe Garden:
Overlooking the Coly Valley, often with an audience of grazing cows
A full outdoor dining experience inspired by the original event
In this case, we there will be a refund £35 to cover the cost of the cancelled fishing trip and transport.
Plan C - Poor Weather
If the weather is unsuitable for any outdoor dining, we will instead host an special four-course dinner inside at Glebe.
In this case, we refund £60 to reflect the change from the original experience.
Important Notes
Safety is always our top priority. The decision regarding sea conditions is made exclusively by our team on the morning of the experience.
The experience will always take place in one of the forms described above, regardless of weather.
By purchasing a ticket, you acknowledge and accept these conditions and the associated refund structure.
Mondays, 4:30 p.m. - 8:00 p.m.
Mackerel Fishing and Twilight Dinner on the Beach
Our Mackerel Fishing Experience is a seasonal and weather-dependent event. By purchasing a ticket, you agree to the following terms and understand that the final format of your experience will depend on conditions on the morning of your booking.
Because the weather on the coast can be variable, we make the safety call on the morning of the experience. One of the following plans will apply:
Plan A - Ideal Weather
If sea and weather conditions allow, the full Mackerel Fishing Experience will go ahead as planned:
A trip out to fish for mackerel
4-course dinner cooked and served on the beach
Plan B - Good Weather, But Unsafe Sea Conditions
If the day is beautiful but wind or sea conditions make it unsafe to go out on the boat, we will host a special “Mackerel Fishing” Dinner in the Glebe Garden:
Overlooking the Coly Valley, often with an audience of grazing cows
A full outdoor dining experience inspired by the original event
In this case, we there will be a refund £35 to cover the cost of the cancelled fishing trip and transport.
Plan C - Poor Weather
If the weather is unsuitable for any outdoor dining, we will instead host an special four-course dinner inside at Glebe.
In this case, we refund £60 to reflect the change from the original experience.
Important Notes
Safety is always our top priority. The decision regarding sea conditions is made exclusively by our team on the morning of the experience.
The experience will always take place in one of the forms described above, regardless of weather.
By purchasing a ticket, you acknowledge and accept these conditions and the associated refund structure.
Mondays, 4:30 p.m. - 8:00 p.m.
Bread Making
A hands-on afternoon course covering the fundamentals of bread making, including how we make our daily porridge sourdough. You’ll learn key sourdough techniques — from maintaining a starter to shaping and baking — with plenty of time to get stuck in.
You'll leave with your own freshly baked loaf and the skills to recreate it at home. The course concludes with a relaxed 3-course dinner in the Glebe garden room.
Mondays, 3:00 p.m. - 6:00 p.m.
A hands-on afternoon course covering the fundamentals of bread making, including how we make our daily porridge sourdough. You’ll learn key sourdough techniques — from maintaining a starter to shaping and baking — with plenty of time to get stuck in.
You'll leave with your own freshly baked loaf and the skills to recreate it at home. The course concludes with a relaxed 3-Course Dinner in the Glebe garden room.
Mondays, 3:00 p.m. - 6:00 p.m.
Preserving & Cooking in Spring
As the hedgerows and gardens burst back to life, join us for an afternoon workshop exploring the culinary possibilities of spring. Guided by the Glebe House team, you’ll learn how to capture the season for months to come.
We’ll explore the wild foods that define this time of year — nettles, wild garlic, seaweed— alongside ingredients from the garden such as rhubarb and spring greens. You’ll discover inventive ways to cook and preserve them, from traditional methods to simple dishes designed to be eaten on the day.
There will be some hands-on elements, including:
- Making your own Wild Garlic Sauerkraut to take home in a Kilner jar
- Preparing and rolling a green pasta dough (using nettles or wild garlic) for dinner
After the workshop, we’ll sit down together for a seasonal 3-course dinner in the Glebe garden room.
Includes:
- 3-course dinner and refreshments from the Glebe kitchen
- All recipes, notes and jars of your creations to take home
Monday, 13th April 2026 3:00 p.m. - 6:00 p.m.
Freddie's Flowers - Flower Styling Workshop & Glebe Lunch
Join Freddie Garland, the founder of Freddie’s Flowers, for a hands-on flower styling workshop with ranunculus and other seasonal stems.
You’ll learn how to use a Flower Frog tool and engage your creativity to make these beautiful blooms look their very best.
At the end of the workshop, you’ll leave with your self-made floral arrangement and the skills to continue exploring the art of flower arranging at home.
Includes all flowers, your own flower frog and vase to keep, and a three course lunch at Glebe House
Spaces are limited and expected to fill quickly.
March 28, Saturday, 11:00AM
Glebe House Lunch 12.30PM
Pasta and its Partnership with Sauce
A hands-on afternoon learning the art of making and rolling fresh pasta with chef owner at Glebe House, Hugo Guest. Explore three different types of pasta doughs, and three different pasta shapes. We’ll cover the roles that flour, eggs and water play in the pasta making process and how they influence what type of pasta to serve with various sauces. Attendees can expect to takeaway their fresh pasta and enjoy the fruits of their labors. The workshop will end with a relaxed 3-course dinner in the Glebe garden room.
Mondays, 3:00 p.m. - 6:00 p.m.
A hands-on afternoon learning the art of making and rolling fresh pasta with chef owner at Glebe House, Hugo Guest. Explore three different types of pasta doughs, and three different pasta shapes. We’ll cover the roles that flour, eggs and water play in the pasta making process and how they influence what type of pasta to serve with various sauces. Attendees can expect to takeaway their fresh pasta and enjoy the fruits of their labors. The workshop will end with a relaxed 3-Course Dinner in the Glebe garden room.
Mondays, 3:00 p.m. - 6:00 p.m.
Bread Making
A morning course with David Knapman, head chef at Glebe House, expect a hands-on masterclass covering basic bread making and learn how we make our daily porridge bread. The course will cover basic sourdough techniques such as looking after your starter, shaping and baking.
Introduction to Salami - How to Successfully Make Salami at Home
The course will teach our guests how to make salami in a home environment. It will involve a morning’s workshop running through all the key stages of salami production with a farmhouse lunch at the end. We will break down a shoulder of a pig and show attendees how to separate the Coppa (which we will salt as a whole muscle) and we will demonstrate how we process the rest of the shoulder for making salami.
Cider Making with Tom Nancarrow
Join Tom from Adam's Apples Nursery—a specialist organic fruit tree nursery in East Devon—for a comprehensive hands-on workshop covering everything from tasting West Country cider apples and understanding their flavour profiles, to fermentation basics and equipment demonstrations. The day concludes with a guided tasting of different cider styles and a fitting farm house lunch to pair. Tom has been supplying fruit trees and advising cider makers for a decade and produces his own award-winning cider. Whether you're a complete beginner or seasoned enthusiast, you'll leave equipped to craft your own delicious, well-balanced cider. From 10am-1pm on the 24th October.
Introduction to Salami - How to Successfully Make Salami at Home
The course will teach our guests how to make salami in a home environment. It will involve a morning’s workshop running through all the key stages of salami production with a farmhouse lunch at the end. We will break down a shoulder of a pig and show attendees how to separate the Coppa (which we will salt as a whole muscle) and we will demonstrate how we process the rest of the shoulder for making salami.
Bread Making
A morning course with David Knapman, head chef at Glebe House, expect a hands-on masterclass covering basic bread making and learn how we make our daily porridge bread. The course will cover basic sourdough techniques such as looking after your starter, shaping and baking.
Introduction to Kombucha Workshop
Join us for a morning workshop where you'll explore different types of kombucha. Our sessions will cover:
Castlewood Vineyard Tour, Tasting and Lunch
Enjoy an idyllic day out with our friends at Castlewood Vineyard.
Take in the breathtaking views from the summit of the Iron Age hill-fort of Musbury Castle. Then descend into the vineyard and take a tour through the vineyards. Learn about Castlewood’s minimal intervention approach to winemaking and enjoy a guided tasting led by Rob, paired with some bread & cheese. This will be followed by a leisurely lunch of seasonal offerings provided by Glebe House and the opportunity to purchase some of Rob's beautiful bottles of wine to enjoy with lunch or take home.
Pasta and its Partnership with Sauce
A hands-on morning learning the art of making and rolling fresh pasta with chef owner at Glebe House, Hugo Guest. Explore three different types of pasta doughs, and three different pasta shapes. We’ll cover the roles that flour, eggs and water play in the pasta making process and how they influence what type of pasta to serve with various sauces.
Castlewood Vineyard Tour, Tasting and Lunch
Enjoy an idyllic day out with our friends at Castlewood Vineyard.
Take in the breathtaking views from the summit of the Iron Age hill-fort of Musbury Castle. Then descend into the vineyard and take a tour through the vineyards. Learn about Castlewood’s minimal intervention approach to winemaking and enjoy a guided tasting led by Rob, paired with some bread & cheese. This will be followed by a leisurely lunch of seasonal offerings provided by Glebe House and the opportunity to purchase some of Rob's beautiful bottles of wine to enjoy with lunch or take home.
Mackerel Fishing and Twilight Dinner on the Beach
Enjoy a private guided mackerel fishing trip with seasoned skipper Paul. Upon return, be welcomed onto the beach with a chilled Aperitivo, before sitting down to a beautifully laid table and 3 course dinner.
Preserving the Summer
This 3-hour morning workshop, followed by lunch around our garden room table, is designed to inspire and educate you on how to make the most out of your vegetable glut.
Bread Making
A morning course with David Knapman, head chef at Glebe House, expect a hands-on masterclass covering basic bread making and learn how we make our daily porridge bread. The course will cover basic sourdough techniques such as looking after your starter, shaping and baking.
Mackerel Fishing and Twilight Dinner on the Beach
Enjoy a private guided mackerel fishing trip with seasoned skipper Paul. Upon return, be welcomed onto the beach with a chilled Aperitivo, before sitting down to a beautifully laid table and 3 course dinner.
Mackerel Fishing and Twilight Dinner on the Beach
Enjoy a private guided mackerel fishing trip with seasoned skipper Paul. Upon return, be welcomed onto the beach with a chilled Aperitivo, before sitting down to a beautifully laid table and 3 course dinner.
Pasta and its Partnership with Sauce
A hands-on morning learning the art of making and rolling fresh pasta with chef owner at Glebe House, Hugo Guest. Explore three different types of pasta doughs, and three different pasta shapes. We’ll cover the roles that flour, eggs and water play in the pasta making process and how they influence what type of pasta to serve with various sauces.
Castlewood Vineyard Tour, Tasting and Lunch
Enjoy an idyllic day out with our friends at Castlewood Vineyard.
Take in the breathtaking views from the summit of the Iron Age hill-fort of Musbury Castle. Then descend into the vineyard and take a tour through the vineyards. Learn about Castlewood’s minimal intervention approach to winemaking and enjoy a guided tasting led by Rob, paired with some bread & cheese. This will be followed by a leisurely lunch of seasonal offerings provided by Glebe House and the opportunity to purchase some of Rob's beautiful bottles of wine to enjoy with lunch or take home.
Mackerel Fishing and Twilight Dinner on the Beach
Enjoy a private guided mackerel fishing trip with seasoned skipper Paul. Upon return, be welcomed onto the beach with a chilled Aperitivo, before sitting down to a beautifully laid table and 3 course dinner.
Bread Making
A morning course with David Knapman, head chef at Glebe House, expect a hands-on masterclass covering basic bread making and learn how we make our daily porridge bread. The course will cover basic sourdough techniques such as looking after your starter, shaping and baking.
Mackerel Fishing and Twilight Dinner on the Beach
Enjoy a private guided mackerel fishing trip with seasoned skipper Paul. Upon return, be welcomed onto the beach with a chilled Aperitivo, before sitting down to a beautifully laid table and 3 course dinner.
Pasta and its Partnership with Sauce
A hands-on morning learning the art of making and rolling fresh pasta with chef owner at Glebe House, Hugo Guest. Explore three different types of pasta doughs, and three different pasta shapes. We’ll cover the roles that flour, eggs and water play in the pasta making process and how they influence what type of pasta to serve with various sauces.
Castlewood Vineyard Tour, Tasting and Lunch
Enjoy an idyllic day out with our friends at Castlewood Vineyard.
Take in the breathtaking views from the summit of the Iron Age hill-fort of Musbury Castle. Then descend into the vineyard and take a tour through the vineyards. Learn about Castlewood’s minimal intervention approach to winemaking and enjoy a guided tasting led by Rob, paired with some bread & cheese. This will be followed by a leisurely lunch of seasonal offerings provided by Glebe House and the opportunity to purchase some of Rob's beautiful bottles of wine to enjoy with lunch or take home.
Children’s drawing class, story time and picnic in the woods with Emma van Zeller - 16th April
Together with children’s illustrator and author Emma van Zeller, we are excited to be hosting a special woodland experience for Children aged between 5-10 years.
Arrive at the majestic Blackbury Camp hill fort during peak bluebell season at 10 am. The children will have the chance to forage for interesting items to draw, try their hand at nature rubbings, and listen to Emma read nature-themed books. Emma will also lead a drawing class while parents can relax with coffee, tea, and pastries, taking in the serene woodland surroundings.
The morning will wrap up with an informal exhibition of the children's work, followed by a Children’s picnic provided by Glebe House at 11:30 am.
