lovely big Devon house with pool.
Great for family get-togethers.
The Elmfield, big Devon house with pool
Big house with heated pool and private bar, North Devon.
call Matt on 07753826068 for details and bookings.
COVID UPDATE: The House is all set with a new pool changing room, enhanced cleaning measures and other distancing procedures. Call for details Stay safe :-)
The Elmfield, 8 individually styled ensuite bedrooms.
If you're looking for a lovely big self catering house to bring together friends and family for a special occasion by the sea like a birthday celebration, wedding or seasonal get together The Elmfield in Ilfracombe North Devon is ideal.
The Elmfield large private house for hire is open all year round, the accommodation sleeps 20 and is in a lovely Victorian villa, where contemporary boutique styling comes with a classic twist and a friendly family atmosphere just an 8 minute walk to the sea.
Make memories with family and friends
The Elmfield offers an ideal base for your North Devon visit, there is an all year round heated indoor swimming pool located in a covered pool house in a terraced garden, your own bar and a games room.
We are Located 10 minutes from Ilfracombes stunning harbour, where Damian Hirsts impressive Verity, dominates, and local restaurants offer exceptional gastronomical treats.
We are also just a few minutes walk from the famous tunnels beaches and wedding venue
Call us on 07753826068 for the best deals!
Have a look at whats happening in the harbour with the webcam
Who doesn't love a hot soup?
Cock-a-leekie soupServes: 12
Tomato and Basil Mackerel Bake - its the local fish!!
(from delicious magazine)
Need an interesting side dish for your spring lamb or veggie equivalent? Try these
Punchy Spring Greens (from BBC good food)
You will need:
While the lamb is resting, melt the butter in a large frying pan over a medium heat. Once bubbling, add the anchovies and cook for 2 mins until they melt away. Stir in the garlic, fry for 1 min more, then toss in the greens and cook for 8 mins until wilted.
Add the lemon juice and parmesan and stir well to melt the cheese. Season to taste, transfer to a serving bowl and scatter over the hazelnuts.
Its Bluebell season in sunny Devon and those people over at Devon Life have published a list of the seven best Bluebell walks in Devon.
What are you waiting for?
Its wild Garlic time in North Devon! If you are lucky enough to find some you could do worse than make some wild garlic pesto as we have been this weekend.
Blitz the ingredients in a food processor for a couple of seconds et voila!!Add in salt, pepper, and lemon juice to taste
Its that time of year when we have more brides than we know what to do with at one of the fantastic local wedding venues such as the Tunnels Beaches.
Obviously you need the perfect drink for the occasion and that would be an Aperol spritz
Its always best to use a big balloon wine/gin Glass.
Fill the glasses generously with ice cubes.
First pour three parts of Prosecco (75ml) over the ice.
Then, pour three parts Aperol (50ml) into each glass in a circular movement.
Finish with a dash of soda (25ml)
Garnish with a slice of orange.
Its absolutely that time of year to be getting creative with the Gin. Here is a fabulous recipe for Earl Grey infused Gin from our favourite Gin Blogger The Gin Queen
4 tbsp of loose leaf earl grey tea
Pour the gin into a jar and then stir in the loose leaf tea. Leave for 3-4 hours.
Go to the Gin Queen site for serving suggestions and further recipes.......Gin
We have just discovered making your own hash browns is super easy and super tasty. Here's how!
2 russet potatoes, peeled
3 tablespoons melted butter
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch paprika, or to taste
It's Blackberry time! Theres something really satisfying about going on a lovely long walk and returning home with a bag of juicy, fruity treasures. Heres one of our family favourite recipes, a delicious blackberry and apple pie.
Heat oven to 180C/fan 160C/gas 4. Sift the flour and salt into a bowl. Cut the butter into small pieces and rub in until the mixture resembles fine breadcrumbs.
Mix in the sugar, lemon zest, egg yolk and a splash of milk to form a dough. Knead the dough lightly.
Spoon the apples and blackberries into a shallow 1.2ltr/900ml dish, then sprinkle over sugar to taste.
Roll out the pastry on a lightly floured surface, large enough to cover the pie. Place the pastry over the filled pie dish, then seal and flute the edges. Glaze the top of the pie with a little milk, then bake for 40-45 mins until golden.
Time to make this rather lovely Prosecco Cocktail courtesy of My diary of us
One of our favourite things to do this time of year is to blow away the cobwebs with a refreshing cliff top walk along the coast path to Lee Bay. Nestled in this stunning wooded valley is a regular haunt of ours The Grampus Inn with its real log fire, warm welcome and excellent local beers and ciders including Zoe's Favourite, Poundhouse Crisp from local brewery Sam's Cider.
Coming up for bonfire night what better way to warm the cockles than with a classic West Country mulled cider.
Heres a tried and trusted recipe.
• 1½ l dry cider• 7 tbsp Calvados• 400ml apple juice• 75g dark brown sugar• zest 1 orange, pared into strips• 4 whole cloves• 2 cinnamon sticks, broken in half• 1 tbsp allspice berries
Pour the cider, Calvados, apple juice and sugar into a large saucepan, and gently heat to mull.Add the orange zest and spices, bring to a simmer, then turn down and keep on a low heat for 20-30 mins. Ladle into glass mugs to serve.
(Recipe from BBC Good Food)
Eggnog Crème Brûlée What could be more festive than Egg Nog? Personally I'm off to do this right now.
This recipe is from the New York Times
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