London, March 2025: The Massey Partnership are delighted to be working with Nancarrow Farm, in Cornwall, on their PR and communications.
New Client : Nancarrow Farm
Nancarrow is a 100 acre, certified organic, working family farm, restaurant and events venue, located in a beautifully hidden, south-facing valley near Truro, Cornwall. Guests reach the heart of the farm, via a track lined with oak trees and ancient hedgerows, through rolling fields, orchards and abundant vegetable gardens.
Farmed by the same family for nine generations, and this winter, the family and team celebrated ten years as a destination for experiences, with the farm and its produce at the heart. They offer home-grown seasonal menus, a range of beautifully renovated accommodation, and a relaxed atmosphere, and is a place for people to gather, feast, stay and enjoy time on the farm.
Certified organic by the Soil Association, Nancarrow Farm is a 100-acre haven of sustainable agriculture, producing an abundance of fresh, seasonal vegetables, fruits and herbs from their polytunnels, greenhouse and field gardens. Committed to organic, regenerative methods, everything grown here is free from chemical fertilisers and pesticides, and supports biodiversity and soil health. Guests can enjoy produce harvested at its peak, from vibrant greens and heirloom tomatoes to fragrant herbs and root vegetables, all used within their menus that celebrate the best of each season.
Alongside its flourishing gardens, Nancarrow also raises native breed livestock in a way that prioritises animal welfare and environmental harmony. The farm’s Red Devon cows play a vital role in conservation grazing at Penhale Nature Reserve, helping to rewild the largest inland dune system in Europe and supporting the restoration of this unique landscape. Meanwhile, sheep and pigs roam freely in organic meadows & orchards. By farming organically, they produce outstanding produce for the kitchen but also nurture the land, creating a sustainable food system that respects the environment and offers visitors a firsthand experience.
Much of the food at Nancarrows events is cooked on their woodfired kitchen in the heart of the courtyard, which is fuelled by charcoal produced by the team on-site, using a sustainable ‘Exeter Retort’ kiln.
Food from the farm is at the centre of what Nancarrow offers, and is created to be memorable, shared and enjoyed with friends and family. The kitchen is located in the courtyard, surrounded by meadows, fruit orchards and kitchen gardens. Years committed to farming in harmony with nature is evident in the mature hedgerows & tall trees that provide a private, sheltered site.
The kitchen team are not just involved in cooking for guests, but also help out on the farm, harvesting and pickling the season’s bounties. They really make the most of everything that is reared or grown on the farm, and embrace the seasons, with each menu uniquely inspired by the very best available that day.
Ingredients that can’t be sourced on the farm, are gathered from other like-minded producers, with which Nancarrow has long-standing friendships, including other local farmers, fishermen, growers, brewers, game suppliers and cheese-makers.
From this spring, will be offering an extended dining offering, to include midweek lunches and suppers, alongside their popular Sunday lunches and sell-out feast night events.
Lunch and supper guests are invited to dine at their own table, in Nancarrow’s light-filled Oak Barn, or outside in the courtyard if weather allows, and can choose from a variety of main course options and sharing side dishes.
During the ticketed feast nights, the open-air kitchen is in operation, with menus inspired by the possibilities of the seasonal produce and wood-fired cooking. They are a celebration and chance for the chefs to showcase the very best of the season. Guests enjoy a drink on arrival, and nibbles from the wood-fired kitchen, before taking their seats at communal tables, for a four-course feast. Menus are announced a few days before each feast, but feature Nancarrow’s home-reared beef, pork or lamb alongside local, seasonal ingredients, including fresh vegetables from their kitchen garden.
For 2025, a series of behind-the-scenes, exclusive workshops and dining experiences will be taking place throughout the year, starting in April. The ‘day at Nancarrow’ events are an opportunity for guests to immerse themselves, and learn new skills on the farm, showing how food is produced using nature-friendly and regenerative techniques. Themes include pasta-making, butchery, bread-making and midsummer menus.
Feast and supper guests, and those attending this year’s day-long workshops will be able to stay overnight, on a bed and breakfast basis in Nancarrow’s accommodation. The site and accommodation is also available on an exclusive use basis for wedding bookings and corporate groups.
Over a number of years, the farm’s barns have been lovingly restored and renovated to create comfortable and stylish guest accommodation. Nancarrow’s Grade II listed mill house, the old piggeries and a former chicken shed, now offer ten farmhouse style en-suite bedrooms and a large private dining room. With three shepherds’ huts and an additional double bedroom, 30 guests can be hosted on-site overnight.
For over ten years, Nancarrow has been welcoming guests to the farm, to feast on seasonal harvests and share memorable experiences with family, friends and colleagues, and there are even more opportunities to dine and gather, and enjoy the team’s hospitality in 2025.
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Notes for Editors
Nancarrow Farm
https://www.nancarrowfarm.co.uk
Nancarrow Farm, St Allen, near Truro | [email protected] | 01872 487 099
Head Chef – Jack Bristow
General/Restaurant Manager (?)
- ‘Nans’ means ‘valley’ in Cornish, and ‘carow’ is ‘stag’ – stags are still regularly seen roaming the valley
- From April, Nancarrow will be open for farm lunches on Wednesdays, Thursdays, Fridays and Sunday lunches through to autumn, and select dates for supper. Advance booking recommended. Dates listed here. Bookings secured with a £5 deposit per person, which is deducted from the final bill. Arrival between 12-1pm for lunch, or 6.45-8pm for supper bookings.
- Monthly feast events and gatherings take place on select dates. They are ticketed events, priced at £50 per person which includes a drink and nibbles on arrival, and a four course set menu.
- Supper, feast night, or workshop guests are able to book to stay overnight, on a dinner, bed and breakfast basis, subject to availability. Bed and breakfast is priced from £155, based on two people sharing.
- ‘A Day at Nancarrow’ workshops are limited to 10 guests per event, and based in The Old Mill. Each session will begin with tea and coffee and an introduction to the day. Tickets priced at £125 per person, include tea, coffee, snacks on arrival, the workshop with the Nancarrow team, and a hearty 2-course Farm lunch / supper (5 June only) served in the Oak Barn. Initial dates include: 10 April (butchery), 1 May (pasta), 22 May (pasta), 5 June (cows, meadow and dune safari), 26 & 27 June (midsummer menu, 2 day workshop).
Press Contact
Charlotte Allen and Diana Massey