Fowlescombe Farm, a regenerative organic farm nestled in the foothills of Dartmoor, England, is set to launch a boutique hospitality offer in May 2025.

The retreat, led by Caitlin Owens and Paul Glade, will comprise ten luxury suites and a farm-to-table restaurant, as well as a selection of on and off-site activities. 

Owens brings a wealth of experience from the luxury hospitality sector, including previous roles with Four Seasons and Relais & Châteaux. Glade meanwhile is an independent Creative Director with a background in architecture and design. The creative has crafted the vision for Fowlescombe from its inception, across design, branding and guest experience, collaborating with team of UK and international architects and designers, including Harry Gugger of Studio Gugger in Basel, Switzerland and Ryan Cook of London-based studio Channel. 

The ten new suites are nestled within the historic grounds of Fowlescombe Farm, which was established in 1537. Set against the striking backdrop of the ruined manor house, the suites average over 40m² in size, designed to blend refined luxury with homely comfort. Each suite offers generous living space and private outdoor spaces with views of Dartmoor’s ancient woodlands and meadows. Additionally, most suites feature cooking facilities, offering the option of a more secluded experience.

Each suite has been designed by Studio Gugger in collaboration with Glade, with an aim to highlight the site’s architectural features and retain the historic context of the buildings within a new, repurposed design. High ceilings and dramatic floor-to-ceiling windows enhance the overall sense of grandeur, while natural wool wall curtains add a warm touch. 

Guided by the philosophy of ‘beautiful utility’, the design honours the site’s Anglo-Saxon roots and 15th-century ruins by repurposing the existing farm buildings, including the Victorian farmhouse and adjoining stone barns. The materials used include hand-carved Welsh Pennant from Somerset supplier Artorius Faber, combined with hand-carved stone from the farm’s own on-site quarry. 

The landscaping has been designed to enhance biodiversity throughout, with meadows, orchards and gardens integrated into the overall design, creating a harmonious balance between the built environment and nature. 

Interiors, designed in collaboration with Sophia Gomm, emphasise a thoughtful approach to materiality. Mattresses are handmade using wool from Fowlescombe’s own flock of Manx Loaghtan sheep, Bristol-based joiner Konk supplies custom-designed solid oak furniture throughout the suites, while locally-crafted oak windows ensure a connection to the surrounding landscape. 

Curated by Claudia Kennaugh of Art & People, the art at Fowlescombe Farm showcases over thirty creative, primarily based in the South West of England, who work with natural materials such as hand-woven textiles, earth pigments and wood. The collection is designed to bring the outside in, seamlessly integrating the property’s surroundings into its interiors with pieces that evoke a sense of place rather than depicting traditional landscapes.

The Farmhouse features an eclectic mix, including vintage 20th-century works, while the barns lean toward more contemporary, abstract and textural pieces. Reflecting Fowlescombe’s sustainable ethos, the collection incorporates repurposed materials, emphasising the relationship between the land and the artistic process. 

Dining at Fowlescombe will feature seasonal menus rooted in the farm’s own organic and sustainable practices. The on-site restaurant, Refectory, was designed by Ryan Cook of London architecture studio Channel. The venue is an all-day resident-only dining space, complete with a communal kitchen and dining area where guests can watch chefs at work, explore the gardens with them, and even select their own ingredients.

The Greenhouse also offers additional space to dine throughout the spring, summer and autumn, and will also be used for events, such as supper clubs and dinners.