Photograph: Michael McGurk/Alamy
Chef Tom Lewis started helping out on his family farm in the 1990s. Today, the 2,000 acres continue to feed into its restaurant, especially with lamb, while the kitchen garden provides vegetables and fruit in summer. The farmhouse is now a 12-room hotel, with converted show wagons and treehouses in the woods.
Doubles from £250 B&B, monachylemhor.net
Coombeshead Farm, Cornwall
At this farmhouse belonging to celebrated chefs Tom Adams and April Bloomfield, all the ingredients are homegrown and the restaurant is housed in the farmâs barn with a wood-fired oven. Non-guests can drop in if thereâs availability. Lockdown has seen four extra rooms added to the original five, all with a nod to the houseâs 18th-century agricultural past.