“Be not afraid of growing slowly; be afraid only of standing still.” – Chinese Proverb

We mark 200 issues – and almost four years – of Newt News by taking a moment to reflect on how much has happened on the estate since hitting ‘send’ on our first regular newsletter back in April 2020. 

Heritage British White cattle

Like many good things, Newt News started out of necessity. A printed newsletter to keep in touch with members during lockdown and provide some inspiration, dropping into delivery boxes with updates from the gardens and recipes from the kitchens. The format was well received, turned digital, and has become the mainstay of our emails – keeping you informed with the lay of the land. 

Much has grown since then, as The Newt has grown legs. We’ve welcomed over 750,000 visitors through the gardens, sown more than 300,000 bulbs, planted 5,000 trees, squished at least 1,000 tonnes of apples to make juice and cyder, and introduced two red squirrels. All thanks to your support and enthusiasm for our green-fingered goal of sharing joy and wonderment through nature.

Working with the seasons

Our workshop and events programme continues to grow, with plans moving apace for our annual explosive Wassail next month. Our regenerative farming activity has increased and become more visible, and we push forward on initiatives to expand community engagement and educational programmes with national and international partner gardens; something we’ll share more on soon. 

For now, a moment to pause and say a heartfelt thank you for keeping reading, supporting and joining in with news from our working estate.

The Newt in Numbers

Visitors welcomed

1 million
Bees buzzing in estate hives

Minutes enjoyed on Bee Safaris

Trees planted across the estate

Bulbs sown in the gardens 

Workshops run by our experts

Garden tours led by our team

Visitors to Newt Partner Gardens

School children took part in our Roman Villa education programme

Loaves of Apple Waste Sourdough baked

Cruffins rolled in the Bakery

Tonnes of apples pressed in the cellar

1 million
Bottles of estate cyder produced

Dessert apples handpicked from the walled garden 

Handfuls of healing herbs harvested in the Spa Garden

Pieces of guest luggage checked in

Calves delivered on the Farm

Fresh faced new arrivals during lambing season

Apprentices enrolled

New Newt team members joined


Red squirrels introduced

Increase in our Great Crested Newt population

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Cottage Garden