Glebe House
Cart 0
The House & Rooms Restaurant & Kitchen Our Story The Local Area Experiences Upcoming retreats Gift Vouchers Contact Us Careers
Book Now
Cart 0
The House & RoomsRestaurant & KitchenOur StoryThe Local AreaExperiencesUpcoming retreatsGift VouchersContact UsCareers
Glebe House
Book Now
The Old Kitchen
The Rose Room

The Rose Room

The Rose Room is the largest room in the house boasting two excellent views onto the Coly valley framed by the climbing La Follette pink rose. The room has a comfortable super king canopy bed, a period fireplace, a freestanding bath in the bedroom and a very large walk-in rainfall shower room. With a breakfast seating area, breakfast service is available on request. The double occupancy room rate is £245 per night and single occupancy is £208.25. Rates include the farmhouse breakfast.
(Please note that from 01/05/23, rates will be increasing to £280 Thurs-Sat nights and £255 Sun-Wed nights)

The Tulip Room

The Tulip Room

Characterful and cosy with a comfortable French antique double bed, Ottoline de Vries tulip wallpaper and original art. The Tulip Room has a view from the west side of the house and surrounding hills, with an en suite rainfall shower bathroom. The double occupancy room rate is £139 per night and single occupancy is £118.15. Rates include the farmhouse breakfast.

(Please note that from 01/05/23, rates will be increasing to £149 Thurs-Sat nights and £139 Sun-Wed nights)

The Old Kitchen

The Old Kitchen

A spacious, self contained annexe, The Old Kitchen is situated in the oldest part of the house with distinctive design features such as an old wash basin and a working wood burner. The Old Kitchen has a super king bed, a comfortable sofa, a freestanding bath in the bedroom and a walk in shower room. With a breakfast seating area, breakfast service is available on request. The room is dog friendly so please let us know if you intend to bring a four legged friend. The double occupancy room rate is £245 per night and single occupancy is £208.25. Rates include the farmhouse breakfast.

(Please note that from 01/05/23, rates will be increasing to £280 Thurs-Sat nights and £255 Sun-Wed nights)

The Copper Beech

The Copper Beech

With a large bay window overlooking the garden and the beautiful copper beech tree, this room is light and spacious with a period fireplace, a generously sized en suite with a freestanding bath and walk in rainfall shower. The double occupancy room rate is £210 per night and single occupancy is £178.50. Rates include the farmhouse breakfast.

(Please note that from 01/05/23, rates will be increasing to £250 Thurs-Sat nights and £225 Sun-Wed nights)

The Old Boys Room

The Old Boys Room

Nestled in the centre of the house with beautiful views over the Coly valley, The Old Boys Room has a warm feel, with desert rose coloured walls, a period fireplace and a king size or twin beds. The private bathroom is situated one meter across the corridor with a freestanding bath and a walk-in rainfall shower. The double occupancy room rate is £165 per night and single occupancy is £140. Rates include the farmhouse breakfast.

(Please note that from 01/05/23, rates will be increasing to £185 Thurs-Sat nights and £169 Sun-Wed nights)

The Morning Room

The Morning Room

Aptly named the Morning Room with its spectacular morning views over the Coly Valley and Morning Cover. The Morning Room is joyful with a yellow ceiling, original artwork, period fireplace with a king size or twin beds and an en suite bathroom with a rainfall shower. The double occupancy room rate is £160 per night and single occupancy is £136. Rates include the farmhouse breakfast.

(Please note that from 01/05/23, rates will be increasing to £185 Thurs-Sat nights and £169 Sun-Wed nights)

1 2 3 4 5 6
Previous Next
The Rose Room
The Tulip Room
The Old Kitchen
The Copper Beech
The Old Boys Room
The Morning Room

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.

L1030824.jpg
IMG_4841.jpg
Bread2.jpg

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.

IMG_2454.jpg
IMG_1893-1.jpg
IMG_0035-1.jpg

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.

IMG_3601.jpg
Castlewood+Vinyard+View-3.jpeg
vineyards.jpg

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.

Cann Mills

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

Hodmedod's 

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

Subscribe

Be the first to hear about new experiences and availability.

We respect your privacy.

Thank you!

Website Design by Finn Studio
Videography by Chestnut Productions

Terms & ConditionsEventsContact
Screenshot 2021-07-02 at 12.11.25.png

The European Agricultural Fund for Rural Development:

Europe investing in rural areas.