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Fowlescombe Farm, a regenerative organic farm nestled in the foothills of Dartmoor is now hosting guests for luxury rural retreats with the launch of 10 new suites.
Alongside the new suites, the retreat, which is led by Caitlin Owens and Paul Glade, features a farm-to-table restaurant, a bespoke concierge service, and a selection of on and off-site activities.
Owens’ family owns both Fowlescombe Farm and The Millbrook Inn in South Pool, near Kingsbridge, and Glade is an independent creative director with a background in architecture and design.
Owens has vast experience in the luxury hospitality sector, including previous roles at the Four Seasons in London and Relais and Châteaux’s Hotel Schönegg in Zermatt, as well as managing The Millbrook, which showcases produce from Fowlescombe’s very own fields and gardens.
Fowlescombe Farm, established in 1537, boasts nearly 500 years of rich history and architectural heritage.
The 10 new suites are nestled within the historic grounds, set against the backdrop of the ruined manor house.
These suites average over 40 square meters in size, offering a living space, cooking facilities and private outdoor spaces with views of Dartmoor’s ancient woodlands and meadows.
Each suite was designed by Studio Gugger from Switzerland in partnership with Glade, focusing on preserving architectural features and the historical context of the buildings.
The rooms feature super king mattresses handmade by Devon supplier Natural Mat using wool from Fowlescombe’s own flock of Manx Loaghtan sheep; and Bristol-based joiner Konk supplies custom-designed solid oak furniture throughout the suites.
Additionally, the interiors are designed by Glade in collaboration with interior designer Sophia Gomm.
The design repurposes existing structures, including a Victorian farmhouse and stone barns, and incorporates materials such as Welsh Pennan stone from Artorius Faber and stone from the on-site quarry. The property also boasts meadows, orchards and gardens.
Furthermore, dining at Fowlescombe features hyper-seasonal menus rooted in the farm’s own organic and sustainable practices. The onsite restaurant, the Refectory, was designed by Ryan Cook of London architecture studio Channel, and is an all-day, resident-only dining space, offering an open kitchen with a communal table and dining area where guests can watch chefs at work, explore the gardens with them, and even select their own ingredients.
The Greenhouse also offers additional space to dine throughout the spring, summer, and autumn, and will also be used for events, such as supper clubs and long table lunches and dinners.
Both the Refectory and the lounge bar in the Farmhouse are open throughout the day serving coffee, soft drinks, local and craft beers such as Fowlescombe’s very own cider from the onsite orchard.
