What to expect
“It’s hard to sum up in a few sentences how totally amazing KITW was. Travel & food are our passions, and this trip is by far our number one.”
We look forward to welcoming you to three peaceful and delicious days among the hilly folds and narrow lanes of the south Devon Cornwall border.
The weekend will follow a relaxed pace on this heavenly farm. Guests will wake from a night of pitch blackness, a luxury as we see it, to a rare silence but for an occasional moo or sparrow in the yard.
After the hearty farm breakfast, Tim will open the door to his ceramics workshop to invite guests in as cooks will busy themselves with local produce from the farm and surrounding area. We hope that under Tim’s guidance, you will want to get clay on your hands and that a memory of the weekend might be set upon another table once home.
There is much knowledge to share and so, over the weekend, our triumvirate of chefs (Adam, Tom and Val) will demonstrate techniques and dishes that are sure to delight any food lover, whether charcuterie, the sourdough process or smoking and curing fish.
The restaurant is a wonderful and inviting space with its long prep table that spans half the room, behind it the huge charcoal fire where beef chops may sit over glowing wood or when sealed up also doubles as a bacon, ham and sausage smoker. All gathered around this table, we invite you to enjoy some really intimate demos.
In this West Country landscape and kitchen, so influenced by the rhythm of nature and its seasons, guests are welcome to stop anyone in the gardens or kitchen to ask any questions. So too we encourage guests to join us at the kitchen table to chat as we prepare the evening feasts.
Afternoons may be spent in the old stable block bakery learning from Ben or a trip to the open expanses of Cornwall’s Bodmin Moor punctuated with its rocky ‘Tors’ for a walk that will certainly clear the head.
Come evening, Nick, our cocktail druid, international bar guru and fountain of knowledge on all things that make merry, will be serving fireside drinks in the farmhouse with tasty pre-dinner morsels sent up from the kitchen.
Pre-dinner activities will vary, but a highlight is sure to be Isabella Tree’s talk. A wonderful storyteller, light of touch and bursting with a deep knowledge of nature, she is sure to have guests captivated alongside the occasional popping spark from the fireplace.
Then it's down to dinner, the sound of happy chatter and the clink of glasses and click of cutlery meaning new friends in the making, as the fruits of the chef's hard work appear tableside.
In this serene setting far from the madding crowd, we look forward to talking to you by the hearth over what we know will be the cosiest winter weekend of eating, cooking and learning in a truly charming setting. Until then…
“A slice of pastoral paradise”
Why Coombeshead
“An idyllic place where guests can stay in comfort, lose themselves in the landscape, and enjoy meticulously grown and lovingly prepared food.”
Set amongst 66 acres of meadows, woodland and oak-lined streams, Coombeshead is a restaurant, bakery and working farm offering glorious isolation and farmhouse comforts in the heart of Cornwall’s rural countryside.
Owned by chef Tom Adams and his family, it’s a jewel in the UK’s hospitality crown, known for its careful husbandry, brilliant charcuterie and likely the best chickens you will ever eat, not to mention their exceptional sourdough, seen on many a top London restaurant menu.
It’s crucial to us at Kitchen In The Wild that we can serve food from a place where most of what you eat is gathered from the immediate lands around it. Tom’s ethos has really developed an approach to the kitchen informed by the fields, orchards and farm, and we hope you’ll be as inspired by this as we are.
