Instagram story viewer> @fowlescombe> Posts

Fowlescombe Farm

@fowlescombe

23.6K

followers

560

following

A Devon farm stay led by the land and shaped by the seasons. Regenerative in every sense.
As seen in Condé Nast Traveller & National Geographic.

POSTS STORIES REELS TAGGED

Download All

A Week on the Farm | 4 October 2026

26 piglets, a long time coming. Cutting, bending and weaving a new season’s hedges. Herb beds before dinner. A daily view - garden and kitchen in cahoots - and a cake a day. taken in Devon by @fowlescombe

132

3

16 hours ago

Apple season at Fowlescombe.

Not all of those picking are on the payroll. Not all of what is picked makes the kitchen. taken in Devon by @fowlescombe

73

0

2 days ago

This November, England’s Devon meets the Catskills.

On 10th & 11th November, Fowlescombe Farm comes to Piaule Catskill for a special two-day residency, bringing a taste of the English countryside to Upstate New York.

Set across 450 acres of rolling Devon hills, Fowlescombe is a contemporary farm-stay rooted in regenerative agriculture, with farm-to-table dining led by Chef Elly Wentworth. The cooking follows the seasons, using what is growing and available in the fields and garden each day.

For two days, Elly brings Fowlescombe’s approach to Piaule, working with the farms, produce and landscape of the Hudson Valley.

Different land, same instinct: cooking with what’s close to hand and in season.

Bookings are now open on Resy. by @fowlescombe

387

11

4 days ago

A Week on the Farm | 27 September 2026

Orchard apple cider vinegar, with a little top up and a gentle prod. A long look, an itch and a scratch, then on with their mornings. 3pm cake and cookies. Burnt leek ends, a couple of days in the making, and a pot full of garden herbs to serve; so makes the Fowlescombe Broth. Lunch notes and a chef’s eye view of private terrace dinners. Misty mornings and mizzle, clearing to September sunshine by noon. taken in Devon by @fowlescombe

119

2

8 days ago

Last Friday in the cow barns, with long tables set to celebrate the harvest.

Hock fritters and herb polenta to begin. Then porridge loaf with salted butter and salt bush, farm charcuterie with sour pickles, garden crudités, beetroot with cider vinegar. A farm Tamworth at the centre of it all, roasted whole over coal, served with potatoes marinated in basque chilli and lemon sorrel, summer squash with curds and an orchard apple cider sauce. Sticky toffee plum pudding with fig leaf to finish an evening that welcomed autumn in.

Thank you to everyone who joined us at the farm table. A December dinner is in the diary, and the herd is on the guest list. More on that soon… taken in Devon by @fowlescombe

139

1

10 days ago

Field Notes | 24 September 2026

Polyculture: It might look a bit chaotic, but there’s method in the madness. Shelley, our head gardener, on polyculture; plants of all shapes and sizes, piled together in happy harmony. Different heights, different needs, nothing competing, everything supporting everything else. More insects. More birds. A garden that works. taken in Devon by @fowlescombe

77

5

11 days ago

At its roots, wellbeing means to be healthy and happy. Simple things woven into an ordinary day: a farm tour in muddy boots, baking the 3pm cake, gathering seeds, a fire in the woods, turning kitchen scraps to compost. It’s in venturing out: a walk on the moor, a riverside pub, a good meal. And in stars on a clear night, the smell of woodsmoke, a good night’s sleep.

Wellbeing by another name is hands busy and mind slowing. taken in Devon by @fowlescombe

49

2

12 days ago

A Week on the Farm | 20 September 2026

Flowers in mizzle; sheep too. An executive chef and a creative director make meringue - and a hedgehog. Rolling out the hay carpet, pulling up the greens, and toasting autumn’s arrival with a cow barn supper. taken in Devon by @fowlescombe

252

4

15 days ago

A regenerative farm stay with a Michelin Key.

We couldn’t be more proud. by @fowlescombe

238

20

16 days ago

Shelley has built our garden bed by bed, season after season. Ask and she’ll tell you what every plant is doing there.

Rosie has spent years learning what this land actually needs, not what a farming calendar says it should get. Ask her why a field is being rested, grazed, or left alone, and she’ll tell you.

Elly takes what all those years of work has produced and turns it into what’s on your plate. Ask her why tonight’s menu is tonight’s menu, and she’ll tell you it started with the soil, and with all those years Rosie and Shelley have spent learning what it can give us when we work with it, not against it.

It all happens day in, day out. The daily work of a regenerative farm. Ask any of them about it and they’ll stop what they’re doing to tell you. taken in Devon by @fowlescombe

67

3

19 days ago

A Week on the Farm | 13 September 2026

Leaves starting to turn. Beetroot tarts and cocktails, each with almost as much of the garden involved as the other. Green fields and itches to scratch. First morning light, and the season’s first pumpkin harvest. taken in Devon by @fowlescombe

443

4

22 days ago

“Are they here yet?”

The fallen apples are. Bruised, windfall, imperfect, yet perfect piglet fodder. The piglets…still to arrive.

Once they do, it’ll be pure joy. Buckets of apples in arms for farm tours, tiny Tamworth crosses trotting over at speed, squeals of excitement from piglets and guests alike.

In time, they’ll become part of the regenerative ecosystem here: rootling around, turning ground, clearing scrub that would otherwise take machinery and hours. It’s what pigs have done on this land for centuries.

First, though, it’s just windfall apples and full bellies. taken in Devon by @fowlescombe

70

2

24 days ago