Glebe House Devon, Colyton (2026)

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

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

04/09/2026

Plumping up the cushions with extra vim in preparation for autumn 🍂 the chimneys are being swept as we speak…Which spot would you most like to curl up in with a cup of tea? ☕️

25/08/2026

Lots of lovely things coming from the garden this month dictate the course of our dinner menu. Tomatoes of course, served with a refreshing white gazpacho, topped with sliced of BBQ octopus and freshly harvested fennel flowers. Some stunning chicken from Connor and Chiara, just up the road from us Half Penny Farm , is the basis for our main course. Cooked on the grill & served alongside sweetcorn & girolle mushrooms, it’s our attempt at capturing the end of summer/early autumn transition. Figs (from a very productive tree in the garden and from our friends Sidbury Manor ) are transformed into a tarte fine, with crisp, buttery pastry & crunchy almond. Alongside a buttermilk ice cream and an aromatic oil made with fig leaves.

Weekday nights menus have included various terrines and pâtés, perfect with the many pickles we now have lining the shelves. Our take on brodetto - a rich fish stew combining cuttlefish, tomato, mussels & cod or hake – has also made a welcome return.

It’s been an exceptional year for berries and stone fruits and so we’ve been very busy preserving and jarring as much of that summer sun as possible. The gift shop shelves are fuller than ever before: Peach & Fig Leaf, Apricot & Camomile, Strawberry & Verbena, Cherry & Rosemary Jams, Courgette Chutney, Brown Sauce, Granola – there should be something for everyone.

Plate in photo one by TOAST

17/08/2026

CALLING ALL PANETTONE LOVERS, bakers, chefs and keen amateurs…we’re delighted to welcome pastry chef Giorgio Derme Giorgio Derme to Glebe House this autumn for a three-day panettone course. The only course of its kind in the UK.

Panettone is notoriously difficult to make well. Its tall, feather-light dome, the long slow ferment, and the precision required at every stage have humbled many a professional baker. Getting it right takes patience, understanding, and years of experience.

Giorgio has spent the last fifteen years devoted to that craft. Based in Rome, he trained at the Two Chef School before leading the pastry kitchen at Nobel Pasticceria, and today teaches both professional and amateur bakers across Italy. Last year he was awarded Miglior Panettone al Cioccolato (Best Chocolate Panettone) at Italy’s Pastry BIT competition.

Across three days at Glebe, Giorgio will guide a small group through the complete process, from understanding and maintaining a lievito madre to mixing, shaping, baking and finally sharing the finished panettone together over breakfast on the final morning. This is a hands-on course for anyone who wants to understand not just the recipe, but the craft behind it.

For those travelling from further afield, there is also the opportunity to stay with us throughout the course, making time to settle into the slower rhythm of the house between each day’s baking. We will be offering a 15% discount on rooms and the course if booked together and also an industry discount of 15% off the course price.

More information can be found via the link in our bio.

Hope to see you there x
Artwork by the talented Willow Murphy Studio - Art & Design 🎨 ph photos courtesy of Giorgio Derme

07/08/2026

August, the ‘Sunday of summer’, where mauves, greens, crimsons, and café au lait tones hint at shorter days ahead, even as the season reaches its richest abundance. 🌻🍅

31/07/2026

Summer heights ✨
Gladioli 🌼
This morning’s tomato harvest 🍅
A lovely guest vid Sarah Smyth enjoying coffee in the morning room ☕️
Bathing under the trees 🌳
Tomato salad with TOAST tableware
Sarah Frances Kelley pooch enjoying the view
Sunflowers 🌻
Melons in our polytunnel grown by Caroline 🍈
Morning views
Beach dinner table TOAST
More of Sarah Frances Kelley beautiful snaps 📷 of the garden 🪴 🪏

19/07/2026

Summer in the kitchen at Glebe.

It’s been a very busy month as we translate an abundance of beautiful produce from the garden, the fruit cage & the coastline into our menus.

Some of our favourites this month...

The first tomatoes of the year appear in a little tartelette, topped with a tomato jelly.

Cuttlefish quickly seared, served with bbq flat beans and a piquant, fruity sauce made with one of our Nduja sausages.

John Dory sits alongside a courgette flower from the garden, filled with a scallop mousse, poached lobster and plenty of herbs. Finished with a sauce made with all the fish and lobster bones.

For pudding, a millefeuille with a meadowsweet cream, poached gooseberries & ricotta ice cream.

On our midweek menus you might find a main of polpetti with linguine. For starters, octopus terrine with a zingy sauce vierge. Berries and stone fruits feature heavily amongst the desserts.

Hope to see you soon. X
Photo 2 Sarah Frances Kelley

Address

Colyton
EX246SD

Telephone

+441404871276

Website

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

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