In short… Glebe House is the love child of Olive and Hugo Guest, who acquired this beautiful Georgian rectory and smallholding in 2021 before transforming it into one of the most comfortable guest houses in the West Country. They take food seriously; the restaurant alone is worth making the effort to reach this stunning and remote part of the English countryside.
The surroundings… Set within 15 acres of rolling East Devon countryside, the main farmhouse looks out over a bucolic valley of patchworked fields, filled with herds of russet red Devon cows, flocks of sheep, crops of maize and woods that, come spring, are carpeted in wild bluebells. It feels positively Tolkienesque, especially at night when all you can hear across the valley are barn owls hooting to one another and the unpolluted sky is lit entirely by a thousand stars. To reach Glebe House, you need to wiggle your way along a narrow single country lane bordered by high hedgerows, from the Jurassic seaside town of Seaton. You would be well advised to practice reversing, were you to meet—like I did—an Amazon delivery van and a very large tractor.
The backstory… Hugo grew up at Glebe House, which his parents ran as a b&b after retiring from working on yachts. Hugo’s childhood memories are of the house being run like a boat, with his mum, Emma, slaving away over the cherry-red Aga in the kitchen, and his dad, Chuck, captaining the front of house. (I have visions of a blue blazer with gold buttons and silk cravat.) In 2020, having spent time in Italy, Hugo applied for a rural stimulus grant from the EU and, much to his delight, won it and promptly moved the family to Devon just in time for the first lockdown (they never left). Having trained as a chef on nearby Dartmoor and in cult restaurants like The Marksman in London, his time in Italy with Olive had given them both a clear idea of where to lean on the ethos of the Italian agriturismo when it came to transforming Glebe House.
The vibe… Olive is a talented artist, and her passion for art and design is visible in every room. The rooms are bright and cheerful, with walls covered in works by local artists, including Olive’s own creations plus painted furniture a la Charleston. Free standing bathtubs, working fireplaces and huge welcoming beds make it as appealing during the winter months as it is during the spring and summer. Small touches include the enchanting and slightly tattered book of local walks that Hugo’s mother illustrated, along with wonderfully clear instructions that I’d challenge you not to get lost with.
The rooms… There are 9 rooms including three self-contained cabins, which work well for families, especially young children. I loved the most recent addition, Southleigh Wood, a cabin tucked away at the far end of the garden, replete with an outdoor bathtub and firepit—I had visions of lambs gambolling through daffodils in the pasture below, as I lay in a bubble bath reading Ted Hughes out loud (he was born in Devon). Remember that this cabin is far more private than the Crows Nest cabins at the other end of the property, which are better suited for families. I stayed in the lovely “Old Kitchen” and was charmed to find the Roberts radio gently piping out classical music from BBC Radio 3 on arrival, the log burner set up with enough kindling to be lit without effort, and a dog bed already in situ for my Irish Terrier Ossie.
The food & drink… This is the main draw, and quite rightly so. I arrived on a cold and wet February evening and was soon ensconced in an armchair by the fire, admiring the evening menu. There are two options; the kitchen supper normally includes a pie followed by an old-school pudding, or there is the more serious five-course Glebe House Dinner which changes according to the season.
After a quick chat with Charlie, who has worked at Glebe for a while, he disappeared to the honesty bar and returned with a rhubarb Paloma using homemade cordial, along with a bowl of pickles and Hugo’s homemade salami. I chose to eat at the communal kitchen table, which gave me the chance to talk to Hugo about his passion for charcuterie and listen to head chef David talk about his childhood in Devon and his love for old Devonian recipes, which that evening included a very fine homity pie. The kitchen was a hive of activity, the young team working around the same red Aga that Hugo’s mother had toiled over for so many years—it was both surprising and impressive to see sophisticated dishes like my sole paupiette with a scallop and seaweed mousse coming out of what is essentially still a farmhouse kitchen. I was also pleasantly surprised to discover my fellow diners were not just “tourists” like me, but a doctor and his wife who had popped in for the evening from nearby Exeter, and some others from nearby Seaton.
The wellness… The breathtaking countryside surrounding Glebe is a walker’s paradise. Only a few miles from the famous South West Coast path you are thoroughly spoilt for choice, and picnics can easily be arranged with the kitchen team (along with a bottle of local cider). On the farm itself, you’ll find a tennis court with views over the valley, as well as a sauna and cold plunge. Depending on the season, Hugo and the team can arrange mackerel fishing followed by a twilight dinner on the beach, along with foraging for mushrooms in the surrounding woods in the colder months. Other courses they hold are more sedentary, and to me even more appealing including salami making with Hugo, and cider making with Tom Nancarrow, a local fruit tree specialist.
Is it kid-friendly? It’s very kid friendly, especially the cabins, which are a generous size and have a small kitchen and most importantly won’t disturb other guests in the main house. And then you have miles of open countryside to explore, not to mention the local beaches.
Extra tip goes to… I enjoyed talking to Charlie and his girlfriend, who were just about to embark on a major adventure walking from Devon to Greece, and sadly leaving Glebe House. And then the following morning, lovely Nicky, who is married to a local dairy farmer, chatted away as she served me a delicious breakfast of eggs “one way,” cooked directly onto the Aga hot plate.
Be sure to… Ask Hugo to show you his workshop, which is where the bread-making and salami-making courses take place. I came away with a jar of Devils Paste and a slab of his homemade nduja. And if you’re not familiar with this part of East Devon, be sure to drive down to the little village of Beer for a crab sandwich and pint on the shingle beach.
Parting words… The following day, Hugo and Head Chef David set off for Dublin, where they won their first green star in the Michelin awards. This place deserves to go from strength to strength—their passion not only for “farm to table,” but more importantly supporting local farmers, fishermen and craftspeople needs to be celebrated much more widely. It’s a very special place.
Date of stay… February 7 -8 2026
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