A guesthouse, restaurant and 15-acre smallholding Glebe House is scheduled to open in East Devon in March 2021.
Inspired by the Italian concept of Agrotourism, husband and wife duo Hugo and Olive Guest, have returned to their roots to create a hospitality concept that will encompass five bedrooms, a 30-cover restaurant, a farm, an on-site bakery and a charcuterie room that will host workshops and cookery classes.
Hugo Guest, who recently retrained as a chef and has worked at London’s restaurants, The Marksman and Robin Gill’s Sorella, will run run the kitchen alongside chef Sam Lomas, formerly of River Cottage and Tide Llanw, with menus celebrating the very best of local ingredients as well as Italian cuisine.
Featuring a rotating menu concept, focused around the season’s bounty and highlighting exceptional meat, fish and poultry supplied from local producers, dishes will include salt haddock and egg yolk raviolo with leeks and roasted bone butter sauce; agnolotti filled with smoked potato mousseline and potato skin broth; and marinated English sardines caught of the Devon coast.
Glebe House will also have its own polytunnel, growing vegetables and edible flowers alongside a small selection of rare breed livestock surrounded by woodland.
The redesign of the late Georgian vicarage, which was formerly run as a B&B by the chef’s parents, will be overseen by interior design firm Studio Alexandra, who will look to accentuate the natural features of the property.
A liberal use of colour and pattern will be used throughout, inspired by the family’s recent visit to The Bloomsbury Group’s home of Charleston, ensuring each room will be as homely and inviting as the next.
