Glebe House Devon

Glebe House Devon 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.

May~ a joyous time to be cooking at Glebe. On the menu this month: nasturtium and chopped beef tacos, crab and asparagus...
27/05/2026

May~ a joyous time to be cooking at Glebe. On the menu this month: nasturtium and chopped beef tacos, crab and asparagus tagliarini, a duck dish that makes the most of the whole bird, and a strawberry, elderflower and pistachio trifle to finish.
The salami is back after a busy start to the year — venison/juniper and pork/walnut — and we’re working on some new cured meat projects while the hanging hams take their time.

Bank holiday plans 🍸🐄Vid 3 and 5
25/05/2026

Bank holiday plans 🍸🐄

Vid 3 and 5

Dine with wine at Glebe. We’re delighted to announce our first Guest Sommelier series. Over the coming months we’ll be h...
21/05/2026

Dine with wine at Glebe.

We’re delighted to announce our first Guest Sommelier series. Over the coming months we’ll be hosting some of our favourite people in wine for a series of special evenings.

On these dates we’ll be serving our Glebe House Dinner menu, with drinks pairings choosen by our Guest Sommelier. Alongside the pairing menus, our Guest Soms will also be putting together a short list of some special things available by the bottle.

We’re very exicited to announce the initial lineup:

June: Alex Fitton, from Wines Under The Bonnet and Exeter’s Pullo
July: Rebecca Perry, founder and chief of Burgundy specialist Emile Wines
August: Honey Spencer, restauranteur, author and all-round Som superstar
September: Meirion Williams, from Rhone & Loire experts and wine trade favourite Yapp Brothers

First up we’re delighted to welcome Alex Fitton from and .shop to Glebe on Thursday 11th June.

Alex is passionate about natural wine, cider, sustainable farming and promoting soil health & biodiversity. And passionate about winemakers that share these values. His shop in Exeter, Pullo, is a mecca for natural wine lovers in the south west. He also works for Wines Under The Bonnet, a London-based importer with roots in Muscadet, who champion many under the radar producers from across France, Germany, Italy, and increasingly, the UK. In their own words:

“We seek out growers who make characterful wines that reflect their region, and pride ourselves on our close relationship we those we work with. It is a joy to get to know their families, vineyards and wines. We work with growers who operate simply and with respect for their land, looking both towards the future and back to the traditions of their region.”

Alex will be choosing a selection of wines to pair with our Glebe House Dinner menu and will also be curating a small by-the-bottle list of some particular favourites. Expect some hidden gems, wines with real vitality, handcrafted by people who farm and care for the land they work on.

Book via link in bio. Hope to see you there. x artwork by the talented

May in and around Glebe 💛Credits 4 and 5 6 and 8
19/05/2026

May in and around Glebe 💛

Credits 4 and 5 6 and 8

April at Glebe sees the arrival of spring’s finest ingredients, with radishes finally being plucked from the soil and th...
15/04/2026

April at Glebe sees the arrival of spring’s finest ingredients, with radishes finally being plucked from the soil and the first spears of asparagus showing their heads in the garden. Surely the high point of the season.

This month we have a croustade filled with hot smoked trout, alongside a little vol-au-vent filled with cheddar custard and topped with a fine julienne of our prosciutto. Antipasti brings the usual suspects, along with the first appearance of our new season radishes and a savoury seed dip.

Pasta is handmade farfalle with spring vegetables in a whey sauce, finished with English pecorino from White Lake.

Asparagus and monkfish hit the barbecue, served with a rich bisque and crab shell aioli.

A full presentation of Saddleback pork from Orway Farm follows. Prime cuts cooked over charcoal, belly confit and pressed, skin cooked to a glassy crispness in a pan, and an offal sausage seasoned with cider and fennel seeds harvested from last summer. Served with a trio of condiments, of course.

On the side, mustardy polytunnel greens with sticky, honey-glazed pig skin folded through the dressing.

Pudding is pain perdu with rhubarb and a particularly successful buttermilk and marmalade ice cream.

Firing on all cylinders this month

Vid credit 7

May Availability ✨Due to a large group booking cancellation, we now have a rare opening: four of our Restorative Stay Pa...
12/04/2026

May Availability ✨Due to a large group booking cancellation, we now have a rare opening: four of our Restorative Stay Packages are available from May 11th to 13th. Up until now, these packages were sold out for the rest of the year. If you’ve been thinking about visiting, this is a lovely opportunity. We’re offering a generous discount, including rooms and meals. Here are some photos of Glebe in May last year, it is a glorious time to visit 💛

Happy Easter from us all 🐣💛
05/04/2026

Happy Easter from us all 🐣💛

Address

Colyton
EX246SD

Telephone

+441404871276

Website

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