Fowlescombe Farm’s The Refectory opens to the public with new executive chef Elly Wentworth
The Refectory at luxury Devon hotel Fowlescombe Farm has officially opened its doors to non-resident diners for the first time. Located at the foot of Dartmoor, Fowlescombe is a 450-acre organic and regenerative estate, and the on-site restaurant’s new direction reflects a commitment to sustainability and seasonal, locally sourced food. Also operating as a rural retreat, the farm offers guests opportunities to engage directly with the land, including morning walks through the gardens and hands-on harvesting experiences.
The move to welcome a wider public comes alongside the appointment of new executive chef Elly Wentworth (known for her appearances on MasterChef: The Professionals and The Great British Menu). She brings a produce-led approach to the kitchen, working in close collaboration with head gardener Shelley Hutcheon and farm manager Rosie Ball to create daily-changing menus guided by what is harvested on-site – including heritage vegetables, edible flowers and regeneratively farmed meat from the farm’s own livestock. For ingredients not grown on-site, Wentworth sources from regional producers such as Flying Fish Seafood and How Now Dairy.
“I’ve always cooked with the seasons and sought out the best local produce – but at Fowlescombe, I’m working directly with what the land gives us,” said Wentworth. “Shelley and Rosie grow and rear everything with care, and it’s my job to translate that onto the guest’s plate. It’s a completely collaborative process, and there’s a sense that we are building a real community and learning from each other every day.”
The Refectory’s four-course dinner menu, priced at £75 per person, includes dishes such as Cured John Dory with Buttermilk and Gooseberries, Fillet of Shorthorn Beef with Cavolo Nero Pesto and Poached Apricot with Farm Honey Cremeux. Breakfasts also feature produce from the farm, including sausages and bacon from Tamworth pigs and eggs from resident hens.
Hutcheon, who has worked at Fowlescombe since 2009, explained: “Working with Elly so closely means we grow with intention, knowing how and when produce will be used. It’s rewarding to see ingredients go from soil to plate, just metres from harvest. This direct connection between producer, chef and diner, and the community that this creates is what makes Fowlescombe so special.”
Farm manager Ball added, “Elly joining the team marks a new chapter for Fowlescombe. Her approach to cooking is completely aligned with the way we farm – thoughtful, sustainable and led by what the land gives us.”
Food Desk
To book a table at The Refectory, Fowlescombe Farm, Ugborough, Devon PL21 0HW, call 01752 426570 or visit the hotel’s website here.
Facebook
Twitter
Instagram
YouTube
RSS