High Grange Devon

*** threatening reply from the owner, classy. FYI I no longer work for TB&R but I have my own business. classy***I know the days of good customer service are gone, but…… So I rang the Grange with the view of booking, but had a few question. Chap called Luke answered, didn’t seem to have time to answer a few basic food allergy questions and when I said it was important to know, he said and I quote “I’m too busy for this! If you can’t eat certain things then don’t eat here, not like I need your business”When I asked for the rest of his name, he said he was the owner before hanging up.Disappointed to say the least

I was lucky enough to join you on the second retreat. I’m not sure I even know where to begin. Firstly this was so well done I cannot believe it is only the second day retreat. Then the beautiful warm welcome into the space by you and @lukemackaycooks. A home from home feel whilst we greedily took in the surroundings and set up. Then we get to meet @ellamcconnellyoga and @souliberation22. After some lovely hot drinks and breakfast snacks we go to the sitting circle and share why we joined - under the canopy of the trees and next to a roaring fire pit. We are guided round the Knapp, using our senses to engage, the trees talking to us constantly through their leaves. Then it’s off for a wonderful yoga session with Ella, tailored to your experience and needs - being clear on the journey of the movements - how we can connect and release. After this physical nourishment is more refreshment nourishment - drinks and snacks to match how you feel. Then the most wonderful session with High Grange gardener walking the vegetable gardens, learning so much (her passion was palpable) ~ and we harvested our food for our cookery lesson and lunch making session with Luke. Luke who loves to cook outdoors on fire (not like us on a hot day with a bbq) proper cooking, on fire using all of his years of experience as a chef - cooking utterly delicious nourishing food -we could learn about and engage with. After hanging with Gilly, and the chickens and absorbing the grounds, we began our conscious continuous Breathwork with @souliberation22. We breathe every day right - not like this you don’t!! Within the cocooned safe space created by Nat, as empowered and informed participants we went on our breathing journey. It’s powerful. Very powerful. We released, we had energy cleared and transmuted. We were held. The knowledge, the skill, the care of @souliberation22 is incredible. The space felt and was so safe. It was also the little things, the oils and scent to bring in and calm, the attention to detail. Magical. @highgrangedevon offers this and more. Beautiful spaces, attention to detail, letting nature sing, letting facilitators sing, structure to guide (without us knowing except the day went perfectly to plan). If you need to be held, want to meet incredibly interesting interesting hosts and practitioners, feel safe and free to release, thus is your place. I will be back!!! I cannot not. After experiencing this you want more. Thank you!!!

Great food, thoughtfully put together, in a beautiful location

Great feast at High Grange last night. Delicious cocktails and canapés round the fire pit followed by 5 course menu of inventive and yummy cooking. Great communal dining experience, looking forward to returning in the summer.

We invited Luke to cater for our wedding (c. 80 guests) and it was one of the best decisions we made. Luke produced a menu that we couldn't have designed ourselves, but gave us exactly what we were looking for. More importantly, the food was unbelievably good - a number of guests commented that it was the best meal they'd ever had at a wedding. I would wholeheartedly recommend High Grange to anybody looking for a top quality private caterer - and certainly recommend their feast events too, having been to one last Easter and been blown away by the amazing food.

High Grange At Home Takeaway ….. omg just bloody amazing. I love Luke’s food anyway but to have his scrumptious, Smokey, Chinese food as a takeaway in deepest, darkest January is such a treat. Pick up and microwave at home…my kitchen smells fabulous. Also there is sufficient left over for tomorrow night too so two nights of Luke cooking, sort of in my kitchen …. Fight for a slot, enjoy, devour, share, have it for a dinner party and lie as you will be toast of Devon.

It was the best, takeaway I ever had.The pork shoulder is to die for.Everything is beautifully packed and comes with a nice note with the descriptions and tips for heating up and serving.Thank you very much Sarah and Luke.

We had an amazing evening at the Fire Supper on Wednesday night. The grounds and dining area decked out with fairy lights were just the most perfect setting. After a welcome drink and canapés we sat down to delicious Hebridean lamb served Chinese style, with pancakes, hoisin sauce, cucumber and spring onion, together with prawn fried rice, broccoli, mange tout and kale and prawn crackers. There was an absolute abundance of food - the most generous we’ve seen at similar events we’ve been to. This was followed by a homegrown rhubarb and ginger fool then coffee. The event ran from 7-10pm and was just the right amount of time. Everything about the evening was perfect from the incredible food to the background music, the lighting and discreet but friendly service. Sara and Luke clearly have a great eye for detail with everything on the table just fitting in perfectly, from the napkins to the branded wooden chargers to the candleholders. We were fortunate to have lovely dining companions who also helped to make the evening so enjoyable. Thank you Luke and Sara, we will definitely be recommending you to our customers and we will also be back.

Feast nights here are a memorable experience. Luke, Sara, Meg and the team are generous and welcoming hosts determined to make the evening special. And it is: location, food and company are all magnificent. Highly recommended !

We were so looking forward to our Christmas Feast Night at High Grange, the menu looked amazing and we had heard such good things.The 9th December came and with it rain and high winds, with news of regional flooding we set out from Exeter with some trepidation. As it was the journey was easy, all main roads apart from a few wide lanes and no issues with any floodwater at all, we pulled into the drive to be greeted by beautiful lights in trees and bushes and the most amazing smells wafting our way.As we met with the staff we were presented with some locally sourced warmed mulled wine, it was cold so this was a godsend and as we drank our glasses were liberally refilled. The canapes were exceptional – the smoked stilton and pear tartlet was sumptuous, real melt in the mouth stuff, the dairy beef fillet so delicious and soft but the star was the smoked eel – stunning and all cooked by the jovial Luke before our eyes.From here we proceeded to the indoors dining area, beautifully decorated and lovely and warm, the perfect surroundings to await what would follow. There were good choices of drink, a range of prices, accessible to every pocket – the cucumber Kombucha a real favourite of my wife’s. The house wine at £7.50 for 225mml was perfectly acceptable hitting all the right notes and not hitting the pocket too hard. Anyone can sell expensive wine but can they get the ‘value’ wine right? They did.What came next was just stunning – course after course each one as good as the last, each one cooked to perfection and worthy of the title ‘feast’. The Jerusalem artichoke velouté was light and airy hiding a buttery, delicious crumb adorned with delicate artichoke crisps. The Lyme Bay Sea bass, fresh crab and ‘crack dust’ ‘prawn crackers were so delicious and all set on a soft and creamy curry sauce. But it is the details that count, the skin was crispy and everything was perfectly hot, literally plated a few feet away.Next was brioche prawn toast, steak tartare and caviar! Yes all three on the same plate – the poshest surf and turf I have had in my life and easily the best. There was a lightness to the brioche, the tartar perfectly seasoned with a hint of sharpness and caviar - a hint of the sea atop, there just to remind us we were really being spoilt!But maybe the star was the goose: confit leg shredded, delicately smoked sliced of the softest most delicious goose on the richest of gravy with a celeriac puree that was so light and airy and accompanying veg – an utter delight.We ended with a fabulous cheesecake, again light but the Pedro Ximenez bringing a depth and feel of luxury, sweetened with apple puree. Maybe it didn’t need the ice cream, my wife thought it did but by then we were very full and ready to end with our complimentary coffees.We were nicely full but not over so, we were attended to brilliantly by the staff who had just the right tone and presence and we left truly feeling spoilt.The cost for this was £85 per head, clearly not something we would do every day but something we would definitely do again. It felt like a treat and it also felt good value. Luke clearly loves cooking and loves food that showed in every mouthful – as a festive banquet I can genuinely say that there wasn’t a misstep – flavour, portions, variety, presentation, service and atmosphere were all top notch, it was truly a feast and we look to return again next year.Thank you again to Luke and all the staff, it truly was a night to remember for all the right reasons.