Waitrose & Partners Food: Class Acts

Excerpt from 'Class Acts: Try sheep-tipping, sausage-looping or bagel-boiling at one of these hands-on courses across the country' first published in Waitrose & Partners Food Magazine, May 2019

Words by Oliver Berry


Cornwall has no shortage of foodie destinations these days, but few have embraced the farm-to-plate ethos as enthusiastically as Coombeshead Farm. A joint venture from the stellar chef duo of Tom Adams (founder of London’s Pitt Cue) and April Bloomfield (owner of New York’s Breslin Bar & Dining Room), this former dairy farm extends over 66 bucolic acres between the wilds of Bodmin Moor and Dartmoor. It’s just launched its own range of courses, such as a two-day fermentation weekend overseen by ex-head chef Rose Greene, covering everything from sprouting grains and making sauerkraut to the fine art of brewing kombucha, kefir and home-made ginger beer. There are also regular breadmaking masterclasses with the farm’s own head baker.

Whichever workshop you decide on, the aim is simple: to provide a peaceful, relaxing Cornish country refuge from the hustle of everyday life, with as much meat, dairy and fresh produce as possible coming direct from the farm. There’s already a working bakery on site, along with an impressive, seasonally driven restaurant housed in a converted barn (Sunday lunch, in particular, has a loyal and growing local following). Full weekend courses include dinner and b&b in one of the farmhouse’s rustic, cosy rooms, with thoughtful touches such as complimentary gin decanters and freshly baked cookies on arrival, and a sumptuous breakfast is served communally in the handsome, Aga-warmed kitchen. All in all, it’s rather like a Cornish version of The Good Life – only with considerably more dining dazzle.