Glebe House Devon

Name: Glebe House Devon
Address: Colyton, EX246SD, GB
Telephone: +441404871276

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Glebe House Devon

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A guest house, restaurant and 15 acre smallholding set in the heart of East Devon, an area of outstanding natural beauty.

With glorious views over the Coly Valley, and 4 miles from the Jurassic coast, Glebe is a unique foodie retreat in the countryside.

03/11/2026

A new workshop 🍸… just in time for the festive season, and one we’ve been mulling over for quite a while...
Spend a winter afternoon in the kitchen at Glebe and level up your canapé and cocktail game, ready to impress friends and family over Christmas.
You’ll cure your own trout gravadlax, make Scotch quail’s eggs with runny centres and a mustardy emulsion for dipping, and bring back devilled eggs, a bit retro but a firm favourite. We’ll also whip up mini Yorkshire puddings to fill with rare roast beef.
A good canapé is only as good as the vessel it sits on, so we’ll make two bases from scratch. First, a spiced cracker with fennel seed and chilli, topped with smoked mackerel pâté and quick-pickled fennel. Then addictive cheese sablés, crisp and buttery, and great on their own or as a or a vessel for delicious toppings. We’ll also demo a Glebe favourite: gougères filled with cheddar custard.
Along the way we’ll mix two festive cocktails and a non-alcoholic alternative. To finish, we’ll enjoy everything we’ve made, cocktail in hand, before staying on for dinner.
£140 per person, including dinner.
Make a night of it: book the workshop and enjoy 15% off your room.
Monday, 14th December, 3pm – 6pm, followed by dinner.
Hope to see you there! Book via the experience page on our website.
Photo 5 Sophiaismini
P.s. Backgammon board in pic one and two is now in our sitting room for guests to enjoy, by Neptune 🎲

22/10/2026

Join Lucy here at Glebe House from 1–4 December for three indulgent nights of fireside reading, festive book chat, misty countryside walks and beautiful seasonal feasts—with generous pours of mulled w**e and ch*****ne by the fire.
A couple of spaces remain. Email [email protected] for more details and to book. 🥂
retreat

19/10/2026

November at Glebe ~ stay and dine this autumn 🍂 we have a scattering of mid-week availability and some delicious stay and dine packages. We also have a couple of spots left on our bread making course on 2nd November.
Look forward to seeing you soon X

11/10/2026

October in the kitchen. Mushrooms, venison, risotto, salted caramel - our menu this month brings together some of our favourite autumnal ingredients & recipes.

Dinner starts with our take on the Devonshire classic, the Homity Pie. A twice-baked Westcombe cheddar souffle, filled with a cream custard, creamed leeks & wild garlic capers. Topped with a little pomme souffle.

Mackerel, in its peak season, is cooked over charcoal. The bones are dried and smoked then infused into a seaweed dashi.

Risotto alla zucca features crown prince & uchi kuri squash with the classic pairing of sage & walnut.

Venison is showcased as roasted loin & haunch, the shoulder made into a sausage, braised shank & belly pastrami in a radicchio farcé & finally a ham made with the heart. Beets & radicchio sit alongside.

For pudding a salted caramel tart with fermented pear sorbet.
Kitchen notes .knapman

20/09/2026

September in the kitchen at Glebe. A month of transition as we harvest and preserve the last tomatoes from the polytunnel, alongside curing squash for the months ahead. The last of our berries are gathered whilst the first pick of apples & quinces is underway. Our salad mix is now enlivened with the refreshing crunch of bitter greens and the vibrant colours of various radicchios.

Our dinner menu begins with a real seasonal treat: bluefin tuna landed in Cornwall - served as a tartar on top of a seaweed cracker. Cod is gently cooked and presented alongside a corn velouté and a very savoury corn & salt cod XO condiment.

Mushrooms are the star in our pasta course. Agnolotti filled with a chestnut mushroom duxelle, in a broth infused with locally grown shiitakes, finished with a light escabeche of girolles.

Main is partridge, cooked in a pithivier with layers of breast, mousse, farce (thigh, hearts & livers combined with pork belly, bacon & juniper), wrapped in layers of chard & puff pastry. Not a quick process, but a very satisfying one. Alongside some glazed beets & a salad of bitter leaves, pickled blackberries, cobnuts & the confit partridge leg.

Pudding is our take on Alexis Soyer’s Exeter Pudding, created for The Royal Agricultural Society’s Grand Dinner held in Exeter on 18 July 1850. Layers of financier, almond dacquoise & yoghurt mousse are topped with a damson jelly and served alongside cubes of pain perdu & a sherry ice cream. Our final bite is a little dark chocolate bonbon filled with a coffee caramel & a noccino ganache, made with green walnuts we harvested and transformed into a liquour at the end of the spring last year.

On our weekday menus, confit duck leg has been a big hit, followed by profiteroles filled with marmalade ice cream & covered in a salted chocolate sauce.

Hope to see you soon. X
Kitchen notes by .knapman
Slides 6 and 7 Sophiaismini
Slide 8 Caroline

16/09/2026

Autumn experiences at Glebe 🍁
~Preserving and cooking in autumn ~ Monday 5th October
~ Introduction to salami ~ 19th October
~ C***r making with Tom Nancarrow Tom Nancarrow
~ Three Day Panettone course with Giorgio Derme 26-28th October (artwork by the talented Willow Murphy Studio - Art & Design )
~ Bread Making ~ 2nd November

Book via experience page on our website 🍁

Slide 6 c***r making courtesy of Alice Cave 📹
***rmaking

Address

Colyton
EX246SD

Telephone

+441404871276

Website

http://www.glebehousedevon.co.uk/

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