Entries by carol

Ann Widdecombe

11th July 2026

Fr Abbot and the Monastic Community of Buckfast were deeply saddened to hear of the death of Ann Widdecombe in such tragic and disturbing circumstances.

Ann was a frequent worshipper in the Abbey Church, attending our Sunday Solemn Mass and notably attended our Holy Week and Easter services. Many in our worshipping community knew her as a kind and warm character. She will be missed and fondly remembered.

Ann was a woman of profound faith, a faith which found expression in the public forum of politics. Ann was unafraid to express her unwavering convictions, formed through her Roman Catholic faith. She had a sharp intellect and was a dedicated public servant.

Fr Abbot and the Monastic Community extend their heartfelt condolences to her family and friends. Fr Abbot will offer our 11:00 Solemn Mass tomorrow for the repose of her soul.

Eternal rest grant unto her, O Lord, and let perpetual light shine upon her. May she rest in peace. Amen.

Hotel Welcomes new Head Chef

San Benedetto’s New Head Chef

We are delighted to announce the appointment of Joshua Ackland as Northgate House Hotel’s San Benedetto’s Restaurant new Head Chef.

With almost 20 years of experience in the hospitality industry, Josh brings a wealth of culinary expertise, creativity and a genuine passion for delivering exceptional dining experiences. Having worked in a variety of professional kitchens throughout his career, including Glazebook House Hotel and Disney Cruise Line, he is excited to begin this new chapter and become part of our team.

Josh shares our commitment to quality, sustainability and making the very best use of the wonderful produce available on our estate including products from the Monks’ Kitchen range and from trusted local suppliers. Wherever possible, ingredients will be sourced locally, with home-grown produce featuring prominently throughout the year when in season.

Guests can look forward to menus that celebrate the changing seasons, showcasing fresh ingredients at their very best. Alongside the dishes that diners already know and love, Josh will be introducing carefully crafted seasonal specials inspired by local flavours and Italian influences too.

Food has always been about more than simply eating; it’s about bringing people together, creating memories and offering a genuine taste of the local area. Josh’s approach reflects this philosophy, placing equal importance on flavour, presentation, sustainability and warm hospitality.

“We’re delighted to welcome Josh to the San Benedetto’s,” said John Hughes, Executive Head Chef. “From the moment we met, it was clear that his values and passion for hospitality aligned perfectly with ours. We are excited about the fresh ideas he will bring and look forward to seeing him settle into his new role.”

Speaking about his appointment, Josh said: “I’m really pleased to be joining the team here. The restaurant already has a fantastic reputation, and I’m looking forward to getting to know our customers, working with local suppliers and creating dishes that people will enjoy coming back for. Being part of a business that values quality, community and great hospitality is something I’m very excited about.”

As we move through the seasons, diners can expect a continued focus on fresh, high-quality food, attentive service and menus that reflect the wonderful produce available from our estate and surrounding area.

We look forward to introducing Josh to our guests and sharing this exciting new chapter with everyone who visits us.

50 in 50 for Rowcroft Hospice

Our wonderful staff continually go the extra mile – or in the case of Geoff Pring our Director of Visitor Experience, 650 miles! Split across 50 half marathons in the year, Geoff is running to raise money for Rowcroft Hospice. Following his first competitive run in Palama, Majorca, Geoff was inspired to run 50 half marathons, cumulating in the 50th run just days after his 50th birthday.

Rowcroft Hospice is an incredible charity, supporting those suffering from life-limiting illnesses and their families, at home or at Rowcroft itself free of charge. Staff dedicate themselves to supporting others, giving specialist nursing care to over 2,500 people each year. 

On 18th April Geoff completed his 25th run (halfway), a slightly unusual course involving running 21, one-kilometre loops around the Abbey, joined by family: Helen, Peter & Ben. Staff: Chay, Matt, Keira, Chloe, Julie, Millie and Brian raising £300 over the weekend. Please support Geoff’s goal and donate what you can by clicking HERE or scan the QR code below.

Oblates

You may have wondered what an Oblate is and what is their connection to the Abbey. We currently have 50 Oblates – Roman Catholic men and women attached spiritually to Buckfast Abbey who are inspired to undertake an observant life inspired by the rule of St Benedict. Obviously, the constraints of time affect the amount of time they can give up to pray the daily office so the minimum they should adhere to is Morning Prayer and Evening Prayer.

They also should be regular attenders at Mass more than once a week, Read daily the word of God in the Bible, Reflect on the Word with the help of Magnificat or Bible alive which are published monthly, and by Personal Prayer and Meditation.
In so doing they try to absorb into their lives something of the spirit of St Benedict. They are helped by the support of other Oblates who meet regularly at the Abbey to pray together and listen to talks by monks or just to discuss aspects of theology. For example, we recently explored some of Abbot Anscar’s theology which is still highly regarded today.

There are Oblates attached to most of the Benedictine monasteries and individuals are attracted to one which suits them best. When you start your Oblate journey, you become a Novice Oblate for a year and see if it’s the sort of spirituality for you. If you decide to commit you make your Act of Oblation on an Oblates Retreat Day so that your fellow Oblates can witness and welcome, you.

We even have an Oblates WhatsApp group to help us keep in touch with one another. If you would like to attend one of our meetings you can contact us on oblates@buckfast.org.uk

Members of the National Oblates team will be holding their next meeting at Buckfast on the 8th and 9th May. The Abbot Primate is very keen to raise the profile of Oblates worldwide as there are now significant Oblate communities in Asia and Africa. There are plans for a meeting of National Oblate coordinators in 2027 and a World Congress of Oblates in 2030.

Easter 2026

Holy Week began with Palm Sunday, and we were blessed with fine weather for our Procession of Palms into the Abbey Church. During the service, we recalled Christ’s final triumphant entry into Jerusalem, before His passion, death, burial and resurrection.

The Holiest days of the liturgical year (Holy Thursday, Good Friday and Holy Saturday) are known as the ‘Triduum’ from the Latin word meaning ‘three days’. Beginning with the beautiful Evening Mass of the Lord’s Supper on Holy Thursday, the service includes a special ceremony known as the ‘Mandatum’ or ‘Washing of the Feet’ in which Fr Abbot washed the feet of a number of volunteers from the congregation, recalling the act when Christ himself washed his disciples’ feet following the Last Supper.

On Good Friday, during the Celebration of the Lord’s Passion service, a large crucifix is unveiled to the congregation in an ancient ritual, followed by a time of individual veneration of the Cross, whereby each member of the congregation profoundly kneels in adoration of our crucified Lord. The congregation was so large for this service, that the veneration of the cross alone took over 30 minutes.

The longest service of the church’s year takes place on Holy Saturday, and is called the ‘Easter Vigil’ since it begins at dusk on the eve of Easter Sunday. The service begins outside with an ‘Easter Fire’ from which the ‘Paschal Candle’ is lit – representing the Risen Christ, and processed into the Abbey Church as the priest proclaims ‘Lumen Christi’ – ‘Christ our Light’. The strong winds that evening caused a little concern that we would be unable to light the Paschal Candle, but all was well. The congregation followed the Paschal Candle into the Abbey Church, from which their own candles were light – flooding the church in candlelight, dispelling the darkness. The congregation renews their baptismal vows, and we were delighted to welcome a new member of the congregation to the Catholic faith.

Easter Sunday Mass saw the largest congregation we have ever possibly had for a Mass, to celebrate the Resurrection of our Lord, and his victory over death. There was literally standing room only. It was an immensely joyous service and the Abbey Choir’s singing was enhanced by the addition of Onyx Brass who played from the organ gallery.

These important and holy services are a wonderful testimony to our Catholic faith. Christ’s 2000 year old message rings true to each of us today. Thank you to all who contributed to our special Easter services, and a blessed Eastertide to all from Fr Abbot and the Monastic Community.

Click Here to see all the pictures of Easter 2026.

The Abbot’s Way Café is now Open

Today’s the day! The Abbot’s Way Café is now officially open.

Join us from today, Thursday 26 March, for great barista coffee, delicious cakes, and light snacks — whether you’re stopping by after a walk, meeting friends, or just fancy a relaxed break.

Step inside and you’ll discover walls adorned with those who’ve walked the Abbot’s Way, including monks and staff from the abbey — a tribute to the history and inspiration behind our café.

A Blessing was held by Abbot David ahead of welcoming the public  in the morning— a special moment to reflect on the history and inspiration behind The Abbot’s Way. 

Also special guest, Nick Panell, author of The Real Abbot’s Way, attended and carried out book signings for those purchased on the day.

✔️ Barista coffee
✔️ Cakes & snacks
✔️ Indoor & outdoor seating
✔️ Dog friendly

We’d love you to come and experience The Abbot’s Way Café — we’re ready to welcome you.

  

Surviving the Storm: The Letters of Abbot Anscar Vonier

Echo of a Loved Voice Reveals the Personal Letters of Abbot Anscar Vonier for the First Time.

A newly published book, Echo of a Loved Voice, offers a rare and intimate insight into the life of Anscar Vonier, Abbot of Buckfast Abbey from 1906 to 1938, through a collection of personal letters translated from the original French and published together for the first time.

The letters trace Vonier’s journey from his boyhood in Germany to his early years at Buckfast Abbey, before recounting the dramatic shipwreck off the coast of Spain that would profoundly shape his life and faith. Writing with honesty and reflection, Vonier reveals the personal struggles and spiritual convictions behind a public life marked by leadership and vision.

Following this defining event, the letters chart Vonier’s role in rebuilding Buckfast Abbey from its ruins, guiding the monastic community through the challenges of the First World War, and establishing himself as a respected preacher and author of influential theological works.

Each chapter of Echo of a Loved Voice is introduced with contextual notes, helping readers understand the historical and personal background of the correspondence. The book is richly illustrated with photographs of Abbot Anscar and his world, alongside extracts from the Buckfast Annals, selections from his published writings, and personal recollections from a lifelong friend.

Together, these elements create a moving portrait of a remarkable figure and offer a powerful reflection on faith, resilience, and leadership during a time of profound upheaval.

Buy a copy here.

Burgermeister of Overstadion

Visit by the Burgermeister of Overstadion and Mrs Eva Fischer

Following the recent successful choir tour by our young choristers to Germany, the mayor of the region, accompanied by one of the deputy mayors, visited the Abbey recently to acquaint themselves with the Community, to explore our site and participate in our services for the Feast of Christ the King.
They met Fr Abbot and the Abbey’s archivist, Steve Roach, since they were particularly interested in Abbot Anscar who originated from their region. Several relatives of the monks responsible for the construction of the Abbey church live in their region and Mrs Fischer is in close contact with them.
They hope to organise a trip to Buckfast at the beginning of September 2026 so that those interested in Abbot Anscar and relatives of the Monk builders can explore Buckfast and attend Mass here. Those who attended the choir’s performances whilst on tour are also keen to visit and learn more about our Abbey and its monks.

Beekeeping with Heart

Beekeeping: A Practical Guide for Considerate Beekeepers

By Martin Hann and Clare Densley

Buckfast Abbey beekeepers Clare Densley and Martin Hann have released a new book inviting readers to take a thoughtful and science-led approach to working with honey bees.

Published by The Crowood Press, Beekeeping: A Practical Guide for Considerate Beekeepers moves beyond standard beginner manuals to explore the behaviour and needs of bees in greater depth. With an emphasis on kindness, observation and understanding the bees’ natural instincts, the book encourages a more harmonious and sustainable style of beekeeping.

Clare explains, “Rather than writing another step-by-step manual, we wanted to help beekeepers see the world from the bee’s perspective. When you understand why bees behave as they do, everything about keeping them becomes more rewarding.”

The book took two years to complete and features original photography by the authors, along with historic images from the Abbey’s long beekeeping tradition.

About the Authors

Both based at Buckfast Abbey, Clare and Martin are experienced beekeepers and respected voices within the beekeeping community. They are regular speakers across the UK and contributors to the national beekeeping magazine BeeCraft.

Available from the Buckfast Abbey Gift Shop and online via Amazon, eBay and other booksellers.

Not Just Handmade, Monk-Made!

When monks make cheese, it isn’t just food. It’s patience, craft, and something deeper, a rhythm of life that turns work itself into prayer.

I learned this the day I accompanied Fr Gregory to Sharpham Dairy. I’ll admit, I underestimated the experience. I expected a morning of quiet observation. Instead, I was swept into a world of stainless steel, steam, and clockwork precision.

The Sharpham team — Greg, Peter, Chris, Claudia, and Nicky — are artisans in the truest sense. Cheesemaking here is no hobby: it’s an orchestra of motion. Timers rang, curds splashed, hands moved fast and sure. At first it looked like chaos. Then, slowly, I realised what I was seeing: control, foresight, skill so honed it looked effortless. Hours disappeared in a blur. And right there in the thick of it was Fr Gregory — sleeves rolled up to the elbows in curd, utterly at home.

Sharpham’s craft is extraordinary. But what struck me most was Fr Gregory’s humility. He never stopped listening, learning, encouraging — even asking, mid-process, if his fellow cheesemakers had tried the Monks’ Dawn lager or Monks’ Nectar ale, that he gave them a crate of. That’s him: energy and care, hand in hand.

By noon, the fruit of the morning’s labour stood before us: Cloister, a soft, characterful cheese inspired by Normandy but shaped by Devon’s land and climate. And Chapter House, golden, crumbly, and citrus-bright, rustic in the best sense of the word. Two cheeses with names rooted in monastic life, crafted through a partnership of monks and makers.
This is why Monks’ Kitchen chose Sharpham. Their values mirror ours: tradition, care, hospitality, collaboration. Together we’re not simply producing cheese. We’re carrying forward a living tradition — something honest, grounded, and quietly remarkable. As Fr Gregory put it “We love their Cheese”.
Now it’s your turn. Try it. Talk about it. Share it. You are the best ambassadors we have. When you take Cloisters or Chapter House home, you’re not just enjoying excellent cheese. You’re helping sustain a way of life: real food, real people, real tradition.

Monasteries once stood as centres of learning, craft, and true hospitality. Monks Kitchen is our step back into that rhythm. And it begins — quite fittingly — with cheese.

Hamish Gregory
Media Department