Tom Adams’ rural Cornish retreat is a celebration of ethical, farmhouse-style cooking
Set in 66 acres of meadows, woodland and oak-lined streams in the Cornish countryside, Coombeshead Farm takes oft-talked-about good restaurant practices such as sustainability, ethical sourcing and animal welfare to whole new levels.
Opened by Pitt Cue co-founder Tom Adams and New York-based British chef April Bloomfield in 2016, Coombeshead Farm aims to be completely self sufficient. As well as having its own pigs, sheep, chickens and bees the farm is home to fruit and vegetable crops and a bakery, with Adams – who’s from a family of farmers – taking a hands-on approach to his ingredients like no other chef in the country (he’ll often be found in the fields feeding his pigs and foraging for mushrooms).
What began as a table of 10 in the farmhouse kitchen has evolved into an intimate and convivial 18-cover communal dining space with Adams cooking only what’s available on the farm.
Every meal starts in the farmhouse with snacks and drinks, before guests sit down to a bread course featuring pickles, fresh cheese and terrine, which is followed by large dishes for the table to share, puddings, and then cheese. Portions are plentiful, so healthy appetites are encouraged.
Nose-to-tail dining has very much become ‘a thing’ in this country, thanks primarily to the work of St John’s Fergus Henderson; at Coombeshead Adams and his team are working even harder in their approach. Not only is a meal here delicious, it leaves a good taste in the mouth for other reasons.