Unlocking the Freshest Flavors at Somerset’s Premier Farm Escape
The Newt in Somerset opened in 2019 after a reported £50 million transformation of the 17th-century Hadspen House estate. Owners Koos Bekker and Karen Roos set out to build more than a country house hotel and turned the property into a working farm that welcomes guests. The estate spans about 800 acres near Bruton and runs as a fully active operation with more than 500 staff across farming, conservation, research, and food production.
The scale keeps as much of what guests eat and drink on-site as possible. Apple orchards alone feature 267 varieties. Kitchen gardens grow more than 350 types of fruits, vegetables, and herbs. Livestock includes British White cattle, Dorset Down sheep, and water buffalo. Every part feeds into the kitchens, shops, and experiences across the property.
Where Fresh Actually Comes From
Many hotels talk about local sourcing. The Newt takes it several steps further by controlling the full process. Wheat grown on the estate becomes flour for bread, cakes, and pasta. Water buffalo supply milk for cheese and yogurt made at the on-site creamery. Meat comes from animals raised and processed within the same grounds.
This level of control shapes how the food tastes. The Garden Café highlights that approach with dishes tied directly to the surrounding orchard and produce gardens. The Farmyard Kitchen leans into wood-fired cooking, while the Botanical Rooms at Hadspen House serve seasonal plates such as estate venison or buffalo mozzarella.
Even dessert tells the same story. Apple pie with cider caramel and buffalo milk gelato reflects ingredients grown, raised, or produced just steps away.
A Day Built Around Flavor
The estate’s “Great Garden Escape” turns that farm-to-table idea into a full-day outing. It starts at London Paddington with a first-class train ride to Castle Cary, complete with breakfast supplied by the estate. The short journey makes Somerset feel closer than expected.
On arrival, guests enter through a private access point and head straight into the grounds. A guided tour introduces both the designed gardens and the wilder sections of the estate, along with the “Story of Gardening” exhibition that covers everything from historical practices to modern systems like aquaponics.
Lunch follows at the Garden Café, where the connection between land and plate becomes obvious. Afterward, free time gives people a chance to explore further or stop by the gelateria, where even something as simple as mint gelato ties back to ingredients grown on-site.
Before heading back, a visit to the cider-making facilities rounds out the day with a tasting session. The return train includes afternoon tea, again supplied by the estate, reinforcing the idea that the experience never really leaves the farm behind.
More Than Just Produce
The Newt’s setup goes beyond food. Wildlife habitats across the estate support birds, bats, and reptiles, while a large beekeeping operation helps pollinate crops. Farming practices focus on long-term land care, with no insecticides and fully grass-fed livestock.
Guests can take farm tours to see how everything connects, or explore additions like a reconstructed Roman villa built after archaeological discoveries on the property. There is also a spa set among herb gardens and wild swimming areas that keep the focus tied to the land.
Even the design reflects that same thinking. Interiors curated by Karen Roos combine antiques with simple, functional elements that match the estate’s agricultural roots rather than overshadow them.
Many luxury stays rely on presentation, but the Newt builds its appeal on process. Every meal, tour, and activity links back to the same foundation: a working farm designed to supply itself.