The Newt in Somerset

About The Newt in Somerset

The Newt in Somerset is more than a hotel — it's an 800-acre working estate with two unique sites, Hadspen House and the Farmyard. Our gardens, cyder orchards, fields and woodlands supply our restaurants and farm shops. We grow over 350 varieties of fruits, vegetables and herbs and care for British White cattle, Dorset Down sheep and water buffalo. Wheat grown on the estate becomes flour for breads and pastas, apples feed our cyder and bakery, and water buffalo supply milk for cheese and yoghurt made in our creamery. Meat comes from animals raised and processed on-site, and our butchery ensures quality and nose-to-tail respect. Our eateries — from the Garden Café and Farmyard Kitchen to the Botanical Rooms — showcase fresh, seasonal plates such as estate venison, buffalo mozzarella or apple pie with cyder caramel and buffalo-milk gelato. Chefs here work directly with gardeners, farmers, bakers and butchers to shape menus around the seasons and hone seed-to-plate skills. Alongside award-winning gardens, a 40-bedroom hotel and spa, we run workshops, tastings and events that celebrate the Somerset landscape.

Workplace Culture

Chefs at The Newt join a collaborative, supportive community where they work shoulder‑to‑shoulder with gardeners, farmers, bakers, butchers and cheesemakers. We nurture creativity and nose‑to‑tail cooking, and encourage experimentation with the estate‑grown bounty. We invest in our people through training, mentoring and clear progression pathways at all levels, and strive for fairness, respect and transparency in how we operate. Our team enjoys balanced rotas, staff meals featuring produce we’ve grown and harvested, and the satisfaction of crafting world‑class cuisine in harmony with the seasons and the land.

Workplace Vibe

Workplace Perks