When it comes to bucolic field-to-plate dining, Cornwall’s Coombeshead Farm ticks all the boxes. Conceived by chefs Tom Adams (founder of 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. The dining room, a former barn, has vaulted ceilings and wooden beams, with chocolate-coloured sheepskins draped over chairs. Knockout produce-led dishes – Looe diver scallops, Waterloo Farm lamb, rare-breed Mangalitsa pork – are presented with contemporary flair: vegetables are fermented, breads puffed and fennel comes paper-thin.
- Average price per person $45
- Tasting menu from $80
- Lunch: Sun Dinner: Thurs – Sun
- +44 1566 782009
- Visit Coombeshead Farm's Website
Coombeshead Farm, Lewannick, Launceston, PL15 7QQ