Latest news with #TheNewt
TimesLIVE
19-06-2025
- TimesLIVE
A slice of the Karoo in London
Adjacent to the garden, The Newt's tent offered cider tastings, and then the tent that made my heart sing — the familiar blue logo of Babylonstoren, which provided the official rosé for the show. Sipping the 2025 rosé took me to South Africa's sunny vineyards, as hints of watermelon and strawberries delighted the palate. Congratulations were also due to landscape designer Leon Kluger and artist Tristan Woutberg for clinching both a gold medal and the prestigious Lawrence Medal (awarded to the best floral exhibit across all the RHS shows throughout the calendar year). Their impressive display of 25,000 stems of fynbos celebrated the country's biodiversity, specifically as shaped by the convergence of the Indian and Atlantic oceans. The overall feast of 'local is lekker' made this South African rather homesick, but equally, incredibly proud. For those who weren't fortunate enough to see the floral magic in person, the good news is that this will not be the end of the road for the Karoo succulent garden. The display will be transplanted to its final resting space at The Newt in Somerset, open to the public in a few months, where a slice of pristine Karoo wilderness will stand proudly in the UK's veritable garden of Eden.
Forbes
18-06-2025
- Forbes
Babylonstoren: Why It's The Best Hotel In South Africa's Winelands
'Believe me, I know how lucky I am to be able to live here,' said Morné, as we jolted around another bend in the dirt road, the open-sided jeep catching speed as the slope steepened. Around us, the vineyards shimmered, all green-gold and honey-hued under the last stretch of afternoon light. In the back seat, a gaggle of jubilant, recently retired Belgians swayed in unison, breaking into a spontaneous Dutch folk song. I'd landed here, in the middle of South Africa's winelands, less than an hour ago. We crested the hill just in time for the sun's grand finale. A long, rustic table had been set — cocktails, chilled champagne, and small plates of garden-grown veg whipped into clever tapas. As the last wisps of cloud evaporated, golden hour reached its peak. This was Babylonstoren, a meticulously restored Cape Dutch farm-turned-hotel just outside Franschhoek. Owned by the same team behind The Newt in Somerset, England, it shares the same ethos: botanical beauty, slow living, and a touch of wry luxury. The property reads like a whitewashed village — geese flapping along brick paths, bicycles leaned against cottages, gardeners plucking edible flowers for the evening service. By day, the estate bustles. Day-trippers from Cape Town picking up jars of jams and bottles of vinegar, soaps and handcreams all made onsite. But mornings and late evenings are something else entirely — hushed, dew-soft, and scented with rosemary and citrus. I hadn't even unpacked yet, but I already felt the shift. The kind of place where you find yourself walking slower, eating better, noticing more. I sipped my cocktail and turned toward the view: vineyard rows tumbling down into the valley below. Morné smiled, already pouring the next glass. I believed him. Morné had been working here for a few years. There was a spark in his eye as he surveyed the undulating hills around us, the kind of quiet pride that only comes from being deeply rooted in a place. He pointed out the contours of the land, tracing invisible lines with his hand, explaining how the team had been working to reforest sections of the property with indigenous trees. 'My house is just over that way,' he said, motioning to a low hill blanketed in fynbos, the local shrubland that gives this part of the Cape its unique character. He and Christoff were in charge of the property tours — a task that, I gathered, was less about routine and more about storytelling. Together, they guided guests through the labyrinthine flower gardens, past rows of citrus and pomegranate trees, and into the expansive kitchen gardens where chefs wandered daily, baskets in hand. 'Everything you ate tonight came from just a few hundred metres from this table,' Morné said, almost offhandedly, as if that kind of self-sufficiency were commonplace. But that was the thing about Babylonstoren — it wasn't just a hotel. And the word 'resort' would feel absurd here. It was a working farm first with a handful of rooms and a spa worth bookmarking. The kind of destination where your breakfast egg might have been laid that morning by a hen you passed on your way to coffee. A place that didn't just look sustainable, but was. As the shadows grew longer and the last of the champagne was poured, I began to realize that Babylonstoren wasn't asking you to escape real life — it was inviting you to notice it more fully. They make their own soaps, candles, olive oil, and vinegar too — each one neatly bottled and labeled in the farm's own design language: understated, tactile, elegant. The three restaurants — Babel, the Greenhouse, and the Bakery — all draw almost entirely from what the farm produces. It's not just farm-to-table; it's steps-to-plate. But it's in the in-between hours — when the day visitors have left and the red earth dust has settled — that Babylonstoren reveals something more. The light stays sharp well into the evening, the sky a dusky purply blue that doesn't fade so much as deepen. You begin to see through the layers, past the curated beauty and into something older, more elemental. A glimpse of what life here must have once been. The rooms are set within whitewashed houses — former workers' cottages that now hold freestanding bathtubs, thick linen, and antique wooden wardrobes. The layout of the farm village has been preserved, so each path and stoop still feels lived-in, storied. Mornings are silent but for the occasional crow of a rooster or the hum of a bicycle wheel on gravel. At the end of the path, the spa is a generous, light-filled space, where time unspools. There's an indoor pool tiled in soft green, and an outdoor one framed by vines and fig trees. Scrubs are administered in open-air showers, the kind where you watch clouds drift over vineyards while your shoulders are massaged with apricot kernels. I was staying in one of the houses tucked far from the action, right on the edge of the farm where the landscape opened up and the pace slowed even further. Guests out here were given their own golf carts to get around — half the fun. I spent my evenings puttering along the lake's edge, trying not to crash into the hedgerows while being utterly distracted by the views: jagged mountains rising in every direction, catching the last blush of daylight. The villa itself felt more like a countryside retreat than a hotel suite — generous in size, with a proper living room and a glass-walled kitchen stocked with everything you'd need, from heavy cast-iron pans to boxes of locally blended rooibos tea. There was a rhythm to life here, dictated not by clocks but by the colour of the light. But the real magic happened in the early mornings. That first one — still a little jet-lagged — I stepped out onto the back terrace just after dawn. Before me, a wide, glassy lake, its surface barely rippling, backed by mountains draped in purple mist. I sat there, barefoot on the terrace, sun slowly warming the stone beneath me. Birds darted low across the water. Every so often, a fish would break the surface. The sunlight was so pure, so utterly uplifting, it felt almost sacred. I sat for what could've been hours — motionless, eyes fixed on the view — completely undone by it all. There's plenty to see in the area, Morné tells me, leaning into the passenger window as Peter, the hotel driver, pulls up to take me into Franschhoek. The road winds past vineyard after vineyard — this corner of South Africa is known for its Chardonnay and Syrah, its crisp Cap Classiques, and a winemaking history that dates back to the French Huguenots who settled here centuries ago. Franschhoek itself is compact and postcard-like, a few walkable streets lined with saloon-style restaurants, wine boutiques, and art galleries that manage to feel more lived-in than curated. But it was back at Babylonstoren that the story really stayed with me. On my final morning, Morné walked me through the gardens tended by head gardener Constance who flashed me the brightest of smiles — past the medicinal plants, through the rows of nasturtiums, into the cool, fragrant greenhouse. We passed chefs clipping herbs, gardeners waving from bicycles, staff setting up lunch in the shade of old oak trees. There was a rhythm, a gentleness to it all. What struck me most was how full the place felt; not just in occupancy, but in spirit. Visitors strolled slowly, smiling, feeling lucky to be here. The food was unfussy and full-flavored, the service gracious, and the staff — from the spa therapists to the bakers — seemed genuinely happy to be here. And maybe that's the rarest luxury of all. In a world where so many hotels talk about sustainability, community, and wellness, Babylonstoren somehow makes it all feel natural — like this is simply how things should be. I left it, hailed as the best hotel in South Africa, with mud on my shoes, a Waterblommetjie candle in my carry-on, and a renewed sense of hope: that a large, ambitious hotel can not only tread lightly on the land, but leave it — like its guests — better than it found it.
Forbes
17-06-2025
- Forbes
It's Food For Thought At The Newt In Somerset
'The Newt is more than just a hotel, it's a legacy,' says Arthur Cole, head of programming at The Newt in Somerset, as he rumbles across picturesque farmland in a mud-splattered 4x4. Read any of the reviews of The Newt in Somerset, a Palladian house hotel, farm and garden, owned by hoteliers Karen Roos and her husband, Koos Bekker, (both also preside over Babylonstoren in South Africa), and you'll come across a whole raft of superlatives to describe it: astonishing, magical, charming... All of these—and more—are true: when you arrive, you soon realise that this is one of the most idyllic country house hotels in the UK, arguably in a league of its own, yet you won't find the team who work here boasting about it. Hadspen House at the heart of The Newt. When it opened in 2019, it did so quietly, with little fuss. This was despite the fact that there was no cost spared when it came to renovating the 17th-century Hadspen House, which sits at the heart of the estate, and the regeneration of the surrounding grounds (reportedly costing around £50 million). While the hotel garners rave reviews across the board, The Newt believes that the experience guests have, and the work it is doing on the land, simply speak for themselves. 'Yes, we are a finessed, luxury hotel, but we offer so much more than just a bed for the night,' says Arthur. 'Whether you come for the gardens, or the food [most of the ingredients used in the restaurants are sourced on the land], The Newt will still be evolving many years after I am gone. That's the plan, anyway.' The idyllic gardens are one of the highlights at The Newt. Found near Bruton in Somerset, The Newt in Somerset sits in some 800 acres of, yes, bucolic grounds. From its walled apple orchards, boasting 267 varieties of apples, to its sprawling kitchen gardens, with 350 varieties of fruits, vegetables and herbs, there's so much to explore that you'd be hard pressed to cover it all in a weekend visit. Exquisite flower gardens, spread across 30 acres, include colour-themed 'rooms' of red, white and blue blooms; while wildflower meadows reside next to those with roaming buffalo herds; there's a hidden grotto; a deer park,; an interactive Story of Gardening exhibit; a spa set amid herb gardens with nature-themed treatments; wild swimming ponds and even its own cyder-making facility… and that's just scratching the surface. Most importantly, perhaps, is the fact that The Newt sits within a true working farm, with some 522 people employed across the whole business, including farmers, conservation managers, gardeners, scientists, beekeepers, and woodsmen and women. It means that guests can get up close to an abundance of nature and wildlife. The Drawing Room at Hadspen House is a play on its Georgian architecture. 'We don't like to use words like 'sustainable',' says Arthur. 'Because what does it actually mean these days? It is an overused term that has lost its meaning. 'Regenerative' is probably the closest term that I would use to describe us.' To find out more about the depth of work at The Newt, guests can book a farm tour to see the native British White cattle, Dorset Down sheep, water buffalo and wild deer herds that graze on the land. 'Everything works in harmony,' says Arthur. 'They work their magic on the soil and create conditions in which pollinators and farmland birds can thrive.' Indeed, The Newt's land, woods, orchards and gardens are home to a wide range of wildlife and important habitats, including several species of reptiles, birds, and bats as well as, of course, the Great Crested Newt, for which the business is named. There's also a Beezantium, looked after by resident entomologist Thomas Oliver, which hosts thousands of bees, which roam around the estate, pollinating fruits, vegetables, flowers and crops. 'We are very conscious about what we do in terms of farming practices and our care for the land and wildlife. We see ourselves as caretakers of this little corner of England,' Arthur says. 'So, no insecticides are used; supplementary feed and bedding for cattle and dairy cows are home-grown and lambs are 100% grass fed.' Many of the herbs and vegetab les are sourced from the Produce Garden. He continues: 'We try and supply as much of the produce for the restaurants as possible, which means that estate-based food production and processing saves thousands of food miles each year and guests can taste the freshest Somerset produce. Grass-fed British White cattle and Dorset Down sheep provide the highest quality beef and lamb to The Newt's farm shops, restaurants and online customers across the region. The milling wheat grown on the farm provides the flour for the bread, biscuits, cakes, pasta and other amazing products that The Newt's bakers and chefs create. Water buffalos provide milk for cheese and yoghurts made on the estate at The Creamery.' Also part of the set-up is the futuristic Avalon butchery which, with its light-drenched, double-height space, feels more like an art gallery than a typical butcher's. 'It has been designed as a centre for excellence, not only for food production, but to give educational opportunities for budding butchers around the country,' explains Arthur. 'The facility is the sole supplier of estate-reared and locally sourced meat served across The Newt's restaurants and shops. With rare and heritage breed livestock born, raised, finished, and butchered on the estate, the butchery gives The Newt even greater control over the quality, provenance, and traceability of its meat. The Butchery aims to be a beacon for spotlighting British meat, raised and prepared in an uncompromising way. Alongside its butchery services, the butchery celebrates traditions once common across British country estates—from potting meats, to slow-smoking legs of mutton.' The Botanical Rooms showcases The Newt's produce. It's no surprise, therefore, that dining at The Newt is a highlight, with three restaurants to choose from. The elevated, glass-walled Garden Café immerses you in nature with its views over the walled orchard—the menu changes according to what has been picked from the gardens that day; while the Farmyard Kitchen features hearty fare and wood-fired cooking from an open kitchen. In the Botanical Rooms, found in Hadspen House, it's all about seasonal menus featuring the freshest ingredients from the estate—from buffalo mozzarella with white beans to estate venison, beetroot, oyster mushroom and walnut. Save room for the apple pie with cyder caramel and buffalo milk gelato, which is not to be missed, and make sure you order a glass of glass of South African Mourvèdre Rosé made on the sister-hotel Babylonstoren's estate. You can choose to sit in the oak-panelled dining room (cosy in winter) or in the glass extension, which feels like a Victorian orangerie with its potted citrus and olive plants. The Garden Room's design is a refined riff on the building's history. The Newt may be so much more than a hotel, but that's not to say it's not an exceptional one. You can choose one of 42 rooms which are found in Hadspen House, as well as carved out of historic outbuildings, and at The Farmyard. In the main house, bedrooms are thoughtfully designed, with a well-edited mix of antiques, stylish velvet chairs and simple four-poster beds. The interiors were conceived by Karen Roos, who was previously editor at South Africa's Elle Decoration. Needless to say, attention to detail is on point and full of character, with aged mirrors, Georgian silhouette art and glass bathroom cabinets filled with shells and bath sponges (like curiosities of old). It all works to complement the period details: panelled walls, fireplaces and original shutters of the Palladian house. One of the joys of The Newt is how it continues to innovate with new developments having been continually introduced since it opened. 'Many of us who work here were involved with The Newt from the beginning,' says Arthur Cole. 'We bought into what was an ambitious vision, but how it has developed has surpassed even our dreams. What's more, we're now taking The Newt's potential even further.' The spa garden immerses guests in nature. One of its recent big 'splashes' was the stunning recreation of a Roman villa within the estate, built after extensive Roman ruins were excavated. Visitors can now tour the visitor centre, take in the original foundations, and step back in time inside the reconstructed villa, which has hand-painted frescoes, artisan-made mosaic floors and working Roman baths. Its set in a vineyard (the hotel will soon make its own wine) and authentic gardens modelled on what the Romans would have grown. Last year, the team also opened The Creamery, a café, dairy and farm shop, found at the nearby Castle Cary train station, which has direct links to London. It stands as a reimagination of the original dairy facility that stood here, used by local farmers who would bring milk to be pasteurised before it was loaded on the milk train to London. Adding a new twist is this year's Maid of Somerset afternoon tea experience, set within a restored British Pullman carriage in the gardens. Originally built in 1921, the heritage rail car has begun a new life as a setting for the one-of-a-kind afternoon tea experience, featuring produce from The Newt (think: an almond, orange & cardamom cake with whipped coffee hang op—a soft cheese created by The Newt's head cheesemaker). Once serving as a First-Class parlour car on the legendary Thanet Belle route, the carriage boasts rich marquetry, geometric trellis motifs, and high-backed armchairs, upholstered in historic 'Autumn Tints' fabric. Glass-topped mahogany tables dating back to the 1920s, original brass fittings, and torch-style wall lamps complete the experience. Transporting guests to a bygone time, it's another example of The Newt's deftness of recreating magic from the roots of the past.
Evening Standard
17-06-2025
- Entertainment
- Evening Standard
Helicopters and cool hotels: forget Winnebagos, this is how the style set really do Glastonbury
I'm not going to Glastonbury this year (U2 aren't performing), but I actually wish I was - not to watch the likes of the 1975 or Olivia Rodrigo, but to stay for a few days (and nights) in The Newt. There really is nowhere else like it in the country. When we left, we were transported in some style (they have branded Newt Landies) to Castle Cary station, where you are encouraged to loiter in the Creamery café until your train arrives, an upscale restaurant and shop owned by The Newt, and which acts as some kind of luxury holding pen bookending your experience. Thinking it would be rude not to, I bought two cases of the fine cider produced by the estate and started to wonder how I'm going to headline Glastonbury next year.
Times
19-05-2025
- Entertainment
- Times
Chelsea Flower Show 2025 review: come on guys, where's the excitement?
The signature plant of the Chelsea Flower Show 2025 will be the Aloidendron dichotomum, known as the quiver tree, a massive candelabrum-like succulent planted en masse and standing tall against the sky, on the stand from the Newt in Somerset, the show's main sponsor. In fact the entire event is a dichotomy — outside all is quietly discreet and probably forgettable, but in the marquee is so much that is African and dazzling. Marquee first then. Cape Flora of South Africa is showing a veritable mountain of fabulous flowers — proteas and Leucospermums by the thousand are pierced by a watery cave of Cape primroses. Nurseries have followed suit: Gardeners Delight is offering an agapanthus called 'Zambezi', which is on the shortlist for plant
