Glebe House Earns Green Michelin Star

Glebe House, a guesthouse and restaurant in Colyton, East Devon, earned the Michelin Green Star for its dedication to sustainable practices and low-impact hospitality. The Michelin Guide inspectors specifically noted the restaurant's farm-to-fork ethos, where menus depend on seasonal ingredients grown on the property. The Green Star is awarded to restaurants demonstrating a commitment to ethical and environmental standards. Glebe House is situated on a 15-acre smallholding and was founded in 2021 by Hugo and Olive Guest, who transformed Hugo's childhood home into an "agriturismo" inspired by those in Italy. Head Chef David Knapman, who became a partner in 2025, uses ingredients from the gardens, local farms, and trusted suppliers to create a craft-driven, seasonal menu. Much of the menu, including bread, charcuterie, preserves, and ferments, is made in-house. The restaurant also composts all food and green waste on-site using a Ridan hot composter, producing around 10 tonnes of compost each year to nourish the soil. Glebe House is a member of the Slow Food movement, emphasizing "good, clean, and fair" food for producers, eaters, and the environment. They also focus on craft and low-waste cooking, making as much as possible in-house to reduce waste and excess packaging. Glebe House also offers considered drinks, seasonality and stewardship. The property includes nine bedrooms, gardens, an outdoor pool, and a dining room restaurant that is open to guests, locals and visitors. In 2026, Glebe House launched The Crow's Nest Cabins, which are two cedar-clad, one-bedroom units designed by Akin Studio and Out of the Valley.