Drawing inspiration from Italy’s working farms with restaurants and guest rooms, Glebe House is a 15-acre smallholding nestled in Devon’s rolling countryside.

Opened in 2021 by co-owners Hugo and Olive Guest after a six-month renovation, it combines a guesthouse, restaurant, and a vibrant artistic vision. Hugo leads the open kitchen with a focus on fresh pasta, handmade charcuterie from their own pigs, and simple, thoughtful cooking. Olive, an artist, curates the maximalist interiors, inspired by Charleston House and the Bloomsbury Group.

Since opening, Glebe House has received acclaim for its food, interiors, and artistic flair. We sat down with Olive and Hugo to learn more about their journey.

Tell us how you came to open Glebe House:

Olive:

Before Glebe, I had been working in advertising in London and painting in my free time. I have always loved working with canvas, and painting onto surfaces and objects. Natural environments have always inspired my own artwork. Hugo and I were both seeking out a life that would give us more time in the countryside and near to the sea with an opportunity to work more creatively. We both wanted to develop work that was more in touch with nature. The interiors at Glebe have a huge range of inspirations, from our own travels to the art and style of my mother and late grandmother, who are both artists. Glebe is an eclectic mix of a well-lived life and, a patchwork of colours and patterns. Devon has been an amazing place to start a family. 

Hugo:

I grew up at Glebe House as my family home. After myself and my sibling moved away, my parents were running it as a B&B. I have always been fascinated in the traditional techniques that you find in Italy and the UK - in essence the craft of cooking. I worked in the Marksman Pub in Hackney and Sorella in Clapham. I have always wanted to celebrate seasonality, producers and nose to tail cooking. Over the years I have focused on baking, fermentation and charcuterie. Before re-opening Glebe House, Olive and I had travelled regularly in Italy, visiting agri Tourism, essentially farms with with simple restaurant kitchens. Many of these were inspirations for our new take on Glebe. I spent some time in Tuscany, learning cheese and Salumi making. This was a beautiful education in rustic and authentic cooking. All of these experiences helped us to bring together a love for growing produce, rearing livestock and the crafts of preserving them.

Tell us about the food, drink and courses at Glebe:

Think fresh pasta, salami made from our onsite pigs, seafood from a few miles away and fresh produce from the garden. Traditional cooking techniques, inspired by Italy, France and the UK, with a light hand. Our drinks list is simple and short and includes Southwest producers like Pentire. We run food experiences throughout the year from Wild Garlic and its many possibilities to mackerel fishing and a twilight dinner on the beach.

 

What's next?:

We are in the process of building a two-bed cabin that we are aiming to open next year. We are also developing the barns to expand our gallery and event space. The response to our experiences and to our art offering has been very encouraging so we are excited to grow this area. 

In the last month what is the best thing you’ve:

Eaten?

Paris Brest - This was a choux based dessert in the shape of a wheel filled with poached pair and hazelnut praline cream. It was made by the head chef here at Glebe, David Knapman.

Listened to?

I’ve really enjoyed listening to Kirsty Young on her podcast Young Again - I love her interviewing style, guests share the advice that they would give their younger self. Authors, artists, actors and film-makers are among those revisiting the moments that made them. I particularly enjoyed episodes with Grayson Perry and Gabor Mate.

Read?

Kandinsky by Hajo Düchting - A wonderful exploration of the artist and his career, his work is hugely inspiring to me.

Watched?

Wicked Little Letters - A black comedy directed by Thea Sharrock. I love anything with Olivia Coleman!

Olive & Hugo drink Pentire Coastal Spritz, served over ice with an orange and fresh bay garnish. Find the recipe here.

Discover Pentire Coastal Spritz.

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Check out Glebe House

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Photography by Ben Pryor.

Interview by Pentire.