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Coombeshead Farm

Cornwall, Lewannick - Modern European - Restaurant with rooms - ££

Working farm, rural retreat and country restaurant rolled into one

Overall Rating: Very Good

Uniqueness:Does the establishment stand out in the context of the local area? Very Good

Deliciousness:How delicious is the food? Very Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Very Good

Coombeshead is a working, developing farm with owner Tom Adams making new decisions all the time about what livestock to keep, what to grow that will best suit the soils, and how to present the bounty of the land to its best advantage. The accommodation aspect of the business is its principal attraction (not least for the excellent breakfasts) but a four-course evening menu at £65 is well worth a detour. Proceedings open with the famously good bread served with sunny-yellow farmhouse butter before a starter of mangalitza pork terrine or a simple preparation of just-picked vegetables. Main courses could be a hefty leg of guinea fowl, served with stewed tomato and string beans, plus dressed salad leaves. Our inspector's dessert – a perfectly rendered frangipane tart of haskap berries with clotted cream – felt like the best kind of farmhouse cooking. As for wine, it's a matter of browsing the cellars for yourself and picking out something suitable. If you've arrived ho...

Coombeshead is a working, developing farm with owner Tom Adams making new decisions all the time about what livestock to keep, what to grow that will best suit the soils, and how to present the bounty of the land to its best advantage. The accommodation aspect of the business is its principal attraction (not least for the excellent breakfasts) but a four-course evening menu at £65 is well worth a detour.

Proceedings open with the famously good bread served with sunny-yellow farmhouse butter before a starter of mangalitza pork terrine or a simple preparation of just-picked vegetables. Main courses could be a hefty leg of guinea fowl, served with stewed tomato and string beans, plus dressed salad leaves. Our inspector's dessert – a perfectly rendered frangipane tart of haskap berries with clotted cream – felt like the best kind of farmhouse cooking.

As for wine, it's a matter of browsing the cellars for yourself and picking out something suitable. If you've arrived hot-foot from far away, take a long, meandering wander around the fields. Smell the wild garlic. Look at the chickens and the piglets. Relax.

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S Milner

25 May 2026

This was a slightly unusual evening: a collorative seafood menu with Argoe, a GFG-recommended restaurant based in Newlyn. The head chefs of each venue were working side by side on a menu that stuck to Coombeshead's usual...
This was a slightly unusual evening: a collorative seafood menu with Argoe, a GFG-recommended restaurant based in Newlyn. The head chefs of each venue were working side by side on a menu that stuck to Coombeshead's usual £65 for four courses. We gathered that fish and seafood is not commonly on the Coombeshead menu (the dietary section of the website says 'If you are pescatarian please expect a vegetarian menu"). Each partner was playing to their strengths but closely combined in most courses. ...
This was a slightly unusual evening: a collorative seafood menu with Argoe, a GFG-recommended restaurant based in Newlyn. The head chefs of each venue were working side by side on a menu that stuck to Coombeshead's usual £65 for four courses. We gathered that fish and seafood is not commonly on the Coombeshead menu (the dietary section of the website says 'If you are pescatarian please expect a vegetarian menu"). Each partner was playing to their strengths but closely combined in most courses. One exception was the appetiser course of a shellfish salpicon alongside a plate of Coombeshead's own mangalitza coppa. Later on, monkfish was grilled on skewers interspersed with handsome chunks of guanciale; a truly enormous wedge of roasted turbot sat on a beautiful bed of broad beans braised with lardons. Coombeshead's excellent sourdough bread was accompanied by butter so golden that we suspected additional ingredients. No, just the cows feasting on buttercups colouring the milk! Excellent value by any standards. There's an intriguing, short, wine list with several options "on draught". The vibe is informal, with excellent friendly service. The Argoe collaboration is apparently occasional. We're keen to go back for the "pure" Coombeshead menu.
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VENUE DETAILS

Lewannick
Lewannick
Cornwall
PL15 7QQGB

01566 782009

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OTHER INFORMATION

Accommodation, Separate bar, Wheelchair access, Parking, Family friendly, Dog friendly, Credit card required

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