Our Story

A guest house and Michelin-green star restaurant where craft, cooking, art and experiences come together

a family picture of Hugo and Olive as the homeowners of Glebe House Devon

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.

Sustainability at Glebe

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.

View our menus