The longer you stay the more you save!
Search your dates and book via our website
when you stay for 4 nights or more,
2-4 night mid week break,
save £15 per night.
Save £10 per night
on a 2-3 night weekend break.
Developed from a traditional stone barn our accommodation comprises of eight large bedrooms each with a private en-suite. Two of the bedrooms are on the ground floor, one with an en-suite wet room for easy access. Two rooms can be transformed into twin rooms and children under 12 can be accommodated on put up beds. The largest room will comfortably sleep a family of six.
Rooms are booked individually on a bed and breakfast; with the exception of Christmas and New Year when our accommodation is available for hire as a large holiday home. Sleeping up to 16 adults and 8 children on a self catering basis our barn makes the perfect base for a family gathering or New Year party. Please contact Coddy's Farm directly for full details.
Our 100 acre hill farm, home to our family for three generations, houses herds of Aberdeen Angus and Dexter cattle, a herd of pigs, a flock of sheep and a flock of free range laying hens. In 2007 we opened a butchery room to skillfully hand prepare and sell our farm produce.
Farm shop opening times:
Monday - closed
Tuesday - closed
Wednesday - 8am till 5:30pm
Thursday - 8am till 5:30pm
Friday - 8am till 5:30pm
Saturday - 9:30am till 3pm
Sunday - 10am till 11.30am
The breakfast room is open for bookings between 8am & 10am Wednesday to Sunday
We are passionate about food and farming and believe there is a wealth of knowledge and fine local dining within the area to educate and entertain the most discerning foodie. Our pre booked experience days are held regularly throughout the year and showcase the best local produce through muddy boot farm tours, food demonstrations and seasonal cookery lessons. We open our farm gates during lambing time for visitors to bottle feed our lambs, host group tours tailored to your needs and are CEVAS accredited for school visits.
Sausage making - 21st October 2017
Gammon curing - 25th November 2017
3 Bird Roast - 15th December 2017
Sausage making - 2nd February 2018
Steak night - 16th February 2018
Pie making - 2nd March 2018