• The Elmfield, big Devon house with heated pool

    Big house with heated swimming pool and private bar, North Devon.

    call Matt on 07753826068 or email Info@theelmfield.com for details and bookings.


    LATEST NEWS: New for 2023!! Painting retreats at The Elmfield with Sara Clark


    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.


    Here is the 2022 Walk through Video

    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

  • Latest News

    Check out what's happening at The Elmfield, big house.

  • Lovely Seasonal Creme Brûlée

    December Recipe

    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


    You will need:

    • 8 large egg yolks
    • ½ cup/101 grams granulated sugar, plus up to 1/2 cup/101 grams for sprinkling
    • ¾ teaspoons freshly grated nutmeg
    • ½ teaspoon kosher salt
    • 2 cups heavy cream
    • 1 cup whole milk
    • 1 tablespoon bourbon
    1. Heat oven to 325 degrees. Put 8 shallow 4-ounce crème brûlée dishes in a large roasting pan. Bring a kettle of water to a boil.
    2. Meanwhile, in an 8-cup glass measuring cup (or large bowl), whisk together egg yolks, 1/2 cup/101 grams sugar, nutmeg and salt. Whisk in heavy cream, milk and bourbon. Divide mixture carefully among crème brûlée dishes. Transfer roasting pan to the oven.
    3. Very carefully pour the boiling water into the roasting pan to come halfway up the sides of the crème brûlée dishes. Bake until the edges of the custard are set but jiggle in the center, 25 to 30 minutes, taking care not to overcook.
    4. With a spatula or tongs, carefully transfer the dishes to a rack to cool completely. Cover with plastic wrap and refrigerate for at least 2 hours and up to 2 days.
    5. Just before serving, remove the plastic wrap and sprinkle one of the custards evenly with 2 to 3 teaspoons sugar. Pass a kitchen torch over the surface until the sugar melts and turns a deep golden brown. Repeat with the remaining custards. Allow the sugar to cool for a few minutes.

    Cock-a-leekie soup in a bowl

    January Recipe


    Who doesn't love a hot soup?

    Cock-a-leekie soup
    Serves: 12

    • 1.75kg (4 lb) chicken thighs
    • 2.5L (4 pints) water
    • 1 onion, chopped
    • 50g (2 oz) pearl barley
    • 275ml (10 fl oz) chicken stock
    • 7 leeks, sliced
    • 2 sticks celery, sliced
    • 1 sprig fresh thyme, leaves chopped
    • small handful chopped fresh parsley
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    1. In a large pot over high heat, combine the chicken, water, onion and pearl barley. Bring to a boil, reduce heat to low and simmer for 1 hour. Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot.
    2. Add the chicken stock, leeks, celery, thyme leaves, parsley, salt and pepper. Simmer for 30 more minutes, or until all vegetables are tender.


    Delicious Tomato and Basil Mackerel Bake

    February Recipe

    Tomato and Basil Mackerel Bake - its the local fish!!

    (from delicious magazine)


    • 250g large pasta shells
    • 1 head of broccoli
    • Glug of oil
    • 2 finely sliced red onions
    • 2 crushed garlic cloves
    • 1 tbsp tomato purée
    • 200ml red wine
    • 2 x 400g tins of chopped tomatoes
    • ½ bunch of torn fresh basil
    • 240g pack of peppered smoked mackerel fillets
    • ½ bunch of basil
    • 100ml light crème fraiche
    • 50g grated mature cheddar
    1. Heat the oven to 200°C/180°C fan/gas 6. Bring a large pan of water to the boil and cook the pasta shells for 2 minutes less than the pack instructions. Add the head of broccoli, sliced into florets, for the last 2 minutes of the cooking time, then drain and set aside.
    2. Meanwhile, in a large sauté pan, heat a glug of oil and fry the red onions for 5 minutes. Add the garlic and tomato purée, fry for a few minutes, then add the red wine. Bubble for 2 minutes, then add the chopped tomatoes and basil. Cook for 10 minutes, then season.
    3. Remove the skin from a the mackerel fillets and break up into bite-size pieces. Stir into the pan with the remaining basil and light crème fraîche. Spoon into a 2 litre baking dish (or keep in the pan if it’s ovenproof) and top with grated mature cheddar. Cook in the oven for 20-25 minutes until golden and piping hot throughout.

    Punchy Spring Greens

    March Recipe

    Need an interesting side dish for your spring lamb or veggie equivalent? Try these


    Punchy Spring Greens (from BBC good food)

    You will need:

    • 50g unsalted butter
    • 6 anchovy fillets
    • 2 garlic cloves, finely chopped
    • 500g spring greens, washed and shredded
    • 1 lemon, juiced
    • 50g finely grated parmesan
    • 30g hazelnuts,toasted and roughly chopped
    1. 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.


    2. 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.

    Devon Bluebells

    April Ideas

    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?

    Wild Garlic in the Elmfield Garden

    May Recipe

    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.

    • 100g fresh wild garlic leaves
    • 50g parmesan cheese
    • 50g toasted pine nuts
    • 1-2 tablespoons of olive oil
    • lemon juice
    • salt and Pepper

    Blitz the ingredients in a food processor for a couple of seconds et voila!!
    Add in salt, pepper, and lemon juice to taste

    Love is all you need sign

    June Recipe

    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.

    Earl Grey Infused Gin

    July Recipe

    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



    500ml gin

    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

    Picture of Hash Browns

    August Recipe

    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

    1. Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
    2. Heat melted butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
    3. Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.

    Blackberry and Apple Pie

    September Recipe

    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.

    • 175g plain flour
    • pinch salt
    • 100g butter
    • 25g caster sugar
    • 1 tsp grated lemon zest
    • 1 egg yolk
    • milk to moisten and glaze
    • 300g cooking apple, peeled, cored and sliced (use Bramley's if possible)
    • 225g freshly blackberry
    • caster sugar, to taste


    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.

    1. Mix in the sugar, lemon zest, egg yolk and a splash of milk to form a dough. Knead the dough lightly.

    2. Spoon the apples and blackberries into a shallow 1.2ltr/900ml dish, then sprinkle over sugar to taste.

    3. 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.

    Image of Prosecco Cocktail

    October Recipe

    Its Rocktober!!


    Time to make this rather lovely Prosecco Cocktail courtesy of My diary of us

    • 2 Plums
    • 6 Thyme Sprigs
    • Juice from one Lemon
    • 4 Tbsp. Thyme Simple Syrup (1/2 Cup of Sugar, 1/2 Cup of Water, bring to a boil, remove from heat, add thyme sprigs, stir, and let cool.  Chill until ready to use.)
    • 1 Bottle of Prosecco or your favorite bubbly
    • Peel and chop 2 plums.  
    • Muddle the plums with the thyme simple syrup and lemon juice until all of the plum juices have been released.  (You can also muddle right in the glass if you prefer to have bits of fruit in your cocktail!)
    • Shake with ice in a cocktail shaker.
    • Pour over crushed ice evenly between two glasses.
    • Top off with prosecco and garnish with extra plum slices and thyme sprigs. 
    • Serve immediately.

    West Country Mulled cider in a glass

    November Recipe


    November already?

    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)

  • Retreat Hire

    2023 will be the year of retreats at The Elmfield!

    The Elmfield is available to hire for your retreat, ranging from Yoga/Health, Music, Arts.
    Call Matt on 07753826068 to discuss your requirements.