Coombeshead Farm
Launceston, Cornwall, United Kingdom

Coombeshead Farm

Set amongst 66 acres of meadows, woodland and oak-lined streams, Coombeshead Farm is a guesthouse and working farm offering glorious isolation and farmhouse comforts in the heart of Cornwall’s rural countryside.

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hotel Guide


  • The farmhouse consists of five double bedrooms and one adult-sized bunk room, communal Living Rooms, and a modest Honesty Bar. All bedrooms have a bathroom.
  • There are four large bedrooms in the converted Grain Store across the courtyard. Separate from the Farmhouse, each room has its own tea & coffee facilities and a little more living space. All bedrooms are ensuite and three of the four rooms have freestanding baths.
  • The Cottage: Their only self-contained offering at Coombeshead makes it possible to settle into farm life, making yourself at home for several days (dogs and children in tow if you so wish), with your own living and outdoor space, dining, and cooking facilities.

A Note on the Setting

  • As well as a guesthouse and restaurant, they are a working farm and bakery. Unfortunately, this does mean that members of the farm - both human and animal - are up and about as the sun rises.

Wine & Dine

  • The lunch and dinner offering changes regularly depending on the season and what the farm is producing. They endeavor to be responsible for as much of the menu as possible, rearing pigs, sheep, cows, chickens, and ducks at the farm sustainably and responsibly, along with all of the vegetables and fruit that come into the kitchen. As such, we rarely bring fish and shellfish into the kitchen so if you are pescatarian please expect a vegetarian menu.
  • The guesthouse & restaurant is open from Wednesday to Sunday, with a little variety in what you can expect throughout the week.
  • At dinner on Thursday, Friday & Saturday you can expect our five-course set menu, at £72 per person, consisting of all manner of things grown and reared on the farm. From pickles, bread & preserves to pork and poultry, rounded off with something seasonal and sweet.
  • Wednesday & Sunday evenings are an altogether more casual affair, with reduced room rates and a delightful three-course set menu, at £45 per person. Based around one hot dish of the evening, this may be a pie to share, confit duck, baked chicken, or perhaps a glazed ham, with the supporting acts of our fresh vegetables, a lighter dessert, and of course, there’s always space for bread.
  • At lunch on Sundays, they offer a similarly relaxed three-course affair, also at £45 per person, in a dining room often filled with families and friends from the local area, guests from the farmhouse, and those traveling from a little further afield.


  • Town to country.


  • Rates start at GBP 145 per night for a bed and breakfast for two people.
Local Guide

On the Farm

  • In their shop you'll find all manner of produce made on the farm, from the animals and vegetables grown and reared in their fields. That means a healthy supply of pies, pickles, bacon and sausages alongside a freshly baked sourdough loaf or two. The shelves even have space for the odd pantry staple, and some of their favourite wines, ales & ciders made by friends near and far.
  • Over the course of the summer, their Cafe & Courtyard have been in full flow, serving lunches and fine beverages to many a folk from the area and beyond. With summer now drawing to a close, they will revert to Autumn & Winter opening times.
  • Coombeshead Bakery, headed up by Ben Glazer, supplies restaurants, hotels and farm shops around Cornwall, the West Country and beyond with organic sourdough wares, made from heritage varieties of wheat, spelt and rye, much of which is stone ground on site. The bakery itself sits in the old stable block across the courtyard from the relative hustle and bustle of the restaurant, kitchen and dining room, which was converted with help from a grant from the European Agricultural Fund for Rural Development.
  • Covering a range of breads, they’ll guide you through the complete process from maintaining your sourdough starter, to proving, shaping and baking your loaf. You'll leave with the fruits of your day’s labour; baked loaves, dough, a recipe booklet, and a proving basket as well as your own sourdough starter.

How to Get There

  • By air: The nearest regional airports are at Exeter and Newquay, both around an hour from the farm; Bristol Airport is a two-hour drive.
  • By train: Exeter St David’s station, around 50 miles from the hotel, is well connected to major rail hubs.
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Coombeshead Farm