Coombeshead Farm

Launceston, UK

When it comes to bucolic field-to-fork dining, Cornwall's Coombeshead Farm ticks all the boxes. Conceived by chefs Tom Adams (founder of London barbecue restaurant Pitt Cue) and April Bloomfield (of New York's Spotted Pig), the site comprises a sustainable farm, five-bed guesthouse, restaurant and bakery, all nestled amid meadows, forest and streams – guests can wander the grounds and see what's growing in the fields before sitting down to eat. The dining room, a former barn, has vaulted ceilings and wooden beams, complemented by homely second-hand furnishings, handmade crockery and chocolate-coloured sheepskins draped over chairs. The set menu is crafted around the season's freshest produce, reflecting Coombeshead's sustainable, zero-waste ethos. Knockout produce-led dishes – Looe diver scallops, Waterloo Farm lamb, rare-breed Mangalitsa pork – are presented with contemporary flair: vegetables are fermented, breads are puffed, and fennel comes paper-thin, each element celebrating the quality of the ingredients.

Key Information

• Average price per person $65
• Lunch: Sun Dinner: Thurs – Sun
• Visit Coombeshead Farm's Website

Location

Coombeshead Farm, Lewannick, Launceston, PL15 7QQ