Gardens, food and architecture vie for perfection at The Newt

The Newt in Somerset is a legend on the English luxury hotel scene, but one I hadn’t experienced yet despite its embodiment of things I love: great locally sourced food, historic houses, impressive gardens, cider, and the Chelsea Flower Show. That changed this week when I joined friends for an indulgent lunch and a wander around the property. 

One of the first warm and cloudless days of the year made the journey there as lovely as the event itself. While driving 90 minutes for a lunch date may seem mad, the southwest’s A303 is one of the loveliest roads in the country, starting with the sweeping vistas of the Wiltshire downs and a drive by Stonehenge before the hills start to close in and you’re winding through the picturesque coombs of the West Country. Hilltops offer spectacular views over undulating countryside luxuriating in the spring palette of newly lush green fields, speckled white with sheep and this year’s newborn lambs, and the shocking yellow of oilseed rape just coming into bloom. Often the 303 is made miserable by slow traffic, but I was blessed with a smooth run. At xxx you peel off onto smaller roads. More bends, more climbs and plunges, but now with the occasional character cottage or venerable old barn at the roadside. It’s not a drive I’d want to do at night, or in bad weather, but in good conditions it’s glorious.

The final approach to the hotel seems calculated more for great views and building anticipation than for speed. You’ll need 10 minutes more from the time your satnav tells you that you’ve arrived before you are finally parked up. You’ll skirt the estate walls, catching enticing glimpses of the hillside gardens, and go by multiple gate houses and entrances before finally reaching the main gate and essentially doubling back on yourself to get to the house. There’s even a view from the drive carefully placed to show off the house in all its glory, across a field inhabited by rare English white cattle. Parking is out of view of the house and its guest accommodation, cleverly hidden behind high hedges and spreading along some modern barns that serve as the administrative hub of the estate. A cheerful lad in a striped jacket, dressed more like he was heading to Henley than working in Somerset, sat in a shepherd’s hut, greeting guests and directing them to the house.

While we’re not in the Cotswolds here, the golden stone, 17th century architecture and cosy sprawl of adjoining farm buildings is much the same as you’d find in any small estate in neighbouring Gloucestershire. There’s something about the architecture and feel of the exteriors that reminds me of Snowshill Manor. But there are no crowds of tourists here. Only hotel and restaurant guests enter this way, and there are few enough of those to make it quite likely you’ll be on the approach on your own.

You work your way up a stone path lined by old outbuildings now restored to a level of perfection their original builders couldn’t have imagined. An old barn has had one wall replaced by a seamless sheet of glass, showing off a gym with equipment overlooking a small formal garden ablaze with spring bulbs. A granary, still perched on its rat-defying pillars, offers detached accommodation. Places once used for brewing, baking, laundry and storage become hotel rooms and a luxury spa wrapping around an outdoor pool. At the end of this tiny agrarian complex, two pillars mark the transition to “the big house”, in truth the kind of modestly-sized place that would have been occupied by the gentry who show up in Jane Austen novels, not the aristocracy.

Interiors are traditional with enough modern twists to make it clear they’re catering to a clientele that has both money and a taste for the latest trends. Like any self-respecting luxury hotel these days there’s no obvious check in desk, just a staff member or two popping up to enquire into your business on property. On this ground floor there are several lovely sitting rooms, each with a different vibe (drawing room, library, garden room), one of the best boot rooms I’ve ever seen kitted out with Barbours and wellies for all, a magnificent floor-to-ceiling diorama of a riverbank teaming with taxidermised wildlife and a restaurant of two halves. Part is all panelling, fireplaces and tradition, while the bit next to it is an old yard now glassed over, kitted out with orange and lime trees and with a view of the open kitchen. It was in the latter that we settled for our lunch.

The Newt is one of those places that’s deadly serious about local sourcing and, like Raymond Blanc’s Le Manoir or California’s French Laundry, makes a big deal of its vegetable gardens. Which means that the whole menu skews towards the vegetarian, with three of the five starters and three of the five mains being virtually meat free. Where proteins looked to the animal, they were pork or beef raised on the estate or fish landed that morning on the nearby coast. It’s probably the first time in my life I went for two vegetable-based courses not because I was watching calories, or trying to save the planet, but because they appealed the most from what was on offer. It’s hard to beat just-cut, early season English asparagus, of course, especially when paired with a fresh egg topped with just a bit of crispy bacon. (There’s the “virtually” on the meat free front.) My main was a buttermilk-fried celeriac, essentially treating the humble root vegetable like southern fried chicken. It was probably the best meat-free main I’ve ever had; you had no feeling that you were sacrificing anything. The celeriac really was just as good as chicken would have been. Then we split some ricotta and olive oil cake, puncturing a big hole in the local sourcing story with its side of plum compote from fruit brought up from the owner’s estate in South Africa.

We walked off our relatively virtuous lunch with a stroll through The Newt’s famed gardens. I now understand why they’ve put their money behind Chelsea Flower Show sponsorship, even though they’re not a proposition that markets to the masses. These are people who are serious about gardening, and want a place in Britain’s highly competitive horticultural firmament. 

A series of terraces leads down from the house, the direct eyeline taken up with sloping lawns and fountains while over to one side a series of garden rooms are stuffed with perennials and, at this time of the year, a broad range of tulips. Whatever path you follow, you end up in the vegetable garden that just supplied most of your lunch, as much of a work of art … though not quite as large … as the famous vegetable parterres at Villandry. This ruthlessly traditional garden is left by a radically modern, undulating metal pergola that my friend, a local, told me drips with squash in the late summer. Above it is the real treasure of The Newt: the national apple collection.

There are a lot of magnificent apple orchards in England, and I never thought I’d see one to beat the wonderful walled garden at Houghton Lodge, Hampshire, with its centuries-old apples. But The Newt may just beat it. Apples from every county in the country are laid out in ascending terraces, all of them artistically shaped. There are diamond, diagonal and low-fence espaliers, goblets, spirals and pyramids. It’s a tour de force of artistic mastery over nature; the closest the English get to the Japanese obsession with bonsai. It’s easy to imagine how glorious this place is when all of those artistically-placed branches are laden with fruit, but late April as the blossom started to come out was magnificent. I suspect two more weeks will see this unique orchard at its peak.

The South African owners made their money in their Babylonstoren vineyard, and they’re taking the same fruit-to-bottle approach with the apple collection here. The Newt is becoming increasingly known for its high-end ciders, and cider-making time here is quite the event. Even now, in the off season, the equipment for the harvest and making is impressive.

A spring afternoon at The Newt was a beautiful connection with all that’s best in the English countryside. But I suspect it’s even better in the autumn, when the fruits of the harvest are rolling in and making what fills the table and the glass even more glorious. Looks like I have yet another item for the bucket list.