A trip to Cornwall’s rural‑cool Nancarrow Farm should be on your autumn hit list
This isn’t the first time we’ve espoused the virtues of Nancarrow Farm for an idyllic sojourn in Cornwall. We certainly rate the foodie destination near Truro, heck, we’ve even held the Food Lifestyle Awards there – twice. So forgive us the fangirling, but it would be inconsiderate to our readers not to highlight Nancarrow as a special place to stay this season.
While the farm delivers a sterling experience year‑round, it’s in autumn that its rustic appeal skyrockets. The countryside setting blazes with russet hues and, as the temperature dips, the delights of cosying up by a fire, tucking into soul‑nourishing food and sipping wine in a candlelit barn, before spending the night in cosy lodgings, is rather swoonsome.
Decade of development
This year marks two huge milestones in the farm’s history: 25 years of being certified organic and ten years since owners Stephen and Lucy Chamberlain welcomed the public to Nancarrow.
Before they flung open the barn doors for foodie experiences, the pair sold their produce via farmer’s markets and a roadside honesty stall.
‘We were inspired to diversify by the agritourism we’d seen in France (known as Ferme Auberge) and the farm eateries of Brittany,’ says Stephen.
‘We saw how it could immerse people in farm life and we wanted to recreate that enriching experience here. It’s why we’ve consistently enhanced Nancarrow to better connect people, place and produce through eating experiences, stays on the farm and community events,’ he says.
Over the past decade, Nancarrow has grown from a working organic farm to include a feasting barn, accommodation, micro bakery, butchery, larder and orchards.
More recently, it’s introduced educational farm visits for school children, who are taught to join the dots from plot-to-plate, and learn about looking after the natural environment and the benefits of sustainable food production. Events have included farm tours and crafting salsa verde from handpicked herbs and farm ingredients.
Next year, adults will be brought into the fold as the team launch their Experience Days on the Farm, where people can tour the nature reserves where Red Devon cattle graze, stroll through kitchen gardens, help produce charcoal for the wood-fired kitchen, and enjoy lunch or dinner in the beautiful rural environment.
Farm‑to‑table fantasy
At the heart of Nancarrow is its wood‑fired kitchen, where head chef Jack Bristow and team use produce grown and reared on the farm to craft unfussy‑yet‑exquisite dishes.
To experience the field-to-fork menus, guests can make an advance booking at the Thursday-night suppers (three-course set menus, switched up each week), Friday courtyard lunches and Sunday roasts.
At each of them, it’s worth allowing time, pre‑feast, for a seasonal cocktail or local tipple at the outdoor bar. Sitting by the firepit at one of the communal tables festooned with fairy lights is a special experience.
An open kitchen and the laid-back vibe of the tastefully renovated Grade II-listed feasting barn helps nurture an informal and inclusive atmosphere. Dishes are often served family‑style, so everyone digs in and gets to know each other.
Menus include the likes of ember‑roasted leeks, goat’s curd and toasted buckwheat to start; suet pudding with smoked beef chuck and horseradish gremolata for mains; and gorse parfait with hedgerow jam and sorrel for dessert.
Deamy digs
Several barns and buildings have been renovated into country-chic accommodation, which can turn a memorable dining experience into a full‑blown gourmet getaway.
Those visiting with a big group should check out the Old Mill which has a communal living space and an open‑plan kitchen, as well as five individually styled en‑suite rooms.
The Old Piggeries feature three rustic en‑suite rooms, while individuals and couples will like The Chicken Shed, tucked away by the salad garden and greenhouse. Three shepherd’s huts – handcrafted from reclaimed materials – in the orchard offer further luxurious lodgings.