Our Story
A guest house and Michelin-green star restaurant where craft, cooking, art and experiences come together
A Guest House Above The Valley
Nestled above the village of Southleigh of outstanding natural beauty lies Glebe House, a unique Georgian house and former family-home now being run as a guesthouse and restaurant in the East Devon area.
The Story of Glebe
Hugo grew up in Glebe, an old Georgian vicarage set on a hilltop in the East Devonshire countryside. Throughout his childhood, there was a constant flow of guests through Glebe's doors, as his parents, Emma and Chuck, ran it as a welcoming, homely, and foodie bed and breakfast. Over the years, Glebe became a sanctuary and special place not only for the family but for everyone who passed through its doors.
After meeting and marrying Olive, the couple spent some time in Italy and were inspired by agriturismo: working farms with accommodation and small restaurants showcasing the artisan products of each farm. This reminded them of Glebe and its surrounding land, rich with incredible food produce and natural ingredients.
Having honed his craft as a chef in top London restaurants, Hugo and the family moved from London in 2020 to transform Glebe into an English "agriturismo", focusing on food and art experiences.
They built a vegetable garden with a polytunnel, cutting gardens, an on-site bakery, and a temperature-controlled aging room for salumi production. Each plays a key role in supporting the artisan techniques at Glebe House.
This dedication to craft is at the heart of everything the Glebe House team does. Olive's passion for art is evident throughout the house, with rooms adorned with her own work and murals, as well as carefully curated pieces from local artists, plus handmade objects and ceramics.
With a commitment to a slower way of life, the couple enjoys sharing and celebrating this corner of the world and all its bounty with the hope you will leave feeling nourished, rested, and inspired.
Recognised by the Michelin Guide
Glebe House has Michelin Green Star, recognising restaurants that lead the way in sustainable gastronomy. The award reflects our ongoing commitment to seasonality, responsible sourcing, low-waste craft cooking and close relationships with regional producers.
While recognition is meaningful, the work itself remains unchanged - to cook thoughtfully, to care for the land, and to share the results with those around our table.
Our Sustainable Approach: Cooking in Rhythm with the Land
Set within fifteen acres of rural Devon, Glebe House is shaped by the land that surrounds it. Our farm-to-table kitchen follows the rhythm of the seasons, drawing daily inspiration from what is growing in the garden, grazing nearby, or arriving fresh from the coast.
The kitchen garden plays a central role in our cooking, supplying vegetables, fruit and herbs grown to organic principles - without synthetic pesticides or chemical fertilisers. When the garden is abundant, we preserve the harvest through pickling, fermenting and drying, allowing the flavours of each season to carry through the year.
Alongside the garden, 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, produced and aged here at Glebe House.
Beyond the garden gate, the East Devon countryside offers a plentiful larder. Wild garlic buds are transformed into capers, elderflower blossoms infused into cordials, and green walnuts are carefully pickled. What we don’t grow, raise or forage 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.
Together, these relationships form the foundation of our approach to food - one that is deeply rooted in place, season and craft.
Craft, Preservation & Low-Waste Cooking
We make as much as possible in-house - from naturally leavened bread and cultured butter to yoghurt, preserves, pickles and charcuterie. This approach supports flavour while reducing waste and limiting unnecessary packaging. Deliveries are less frequent and arrive with minimal materials - milk in returnable glass bottles, whole carcasses delivered plastic-free.
All food and green waste is composted on-site using a Ridan hot composter, producing around ten tonnes of nutrient-rich compost each year. This is returned to the garden, nourishing the soil for future harvests.
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. Fewer steps between producer and plate mean more connection, more care and less waste.
Considered Drinks from Vineyard, Orchard & Garden
Our drinks list follows the same principles that guide our kitchen - thoughtful sourcing, minimal intervention and a connection to place.
We work closely on small-scale vineyards across Europe, many of which are following organic and biodynamic principles. Closer to home, the South West provides excellent ciders, wines and spirits crafted by passionate local producers. One such example is Castlewood Vineyard in nearby Musbury, whose wines reflect the character of this landscape.
Alongside these producers, we create many drinks ourselves. We 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.
The result is a drinks list that complements our food while reflecting the same care for seasonality, sustainability and craft.
Seasonality, Stewardship & Responsible Sourcing
Our menus reflect what’s in season, here and now. Cooking in this way means working with the present moment - celebrating the ingredients that are at their best right here in East Devon.
When we do source from further afield, it's only ingredients in season elsewhere - never air-freighted or overly processed.
Sustainability is always an ongoing process. 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.
By working in rhythm with nature and supporting producers who share these values, we strive to serve food and drink that is honest, nourishing and rooted firmly in place.
Our Community of Farmers, Fisherman & Artisan Producers
We work with a network of exceptional farmers, growers, fishermen and artisans across the South West whose care and craft make what we do possible.
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Our two local fishmongers and a great source of day-boat fish, native lobsters and scallops from Lyme Bay.
Check their websites below:
Glebe House continues to grow slowly - guided by the seasons, the garden and the people who shape this place. Whether visiting for a meal, a stay, or simply a moment of quiet in the Devon countryside, we hope guests leave feeling nourished, rested and connected to the land around them.
Reserve a table, plan a stay, or join us for a seasonal experience shaped by the land.
