Make this Christmas truly special, in true Somerset style. Pack up your finest wares and walking boots, and come spend the festive season with us. Our team have lined up a ho-ho-host of treats, experiences and exclusive dinners made to remember over a four-night stay, starting from either 23 or 24 December.

Our Christmas package includes:

- A festive minibar waiting for you in your room

- Breakfast each morning, including celebration breakfast on Christmas Day and extended brunch on Boxing Day

- Festive tea and cakes throughout stay

- Live music every day

- Druid Tree Walk with mulled cyder and mince pies

- Christmas Eve celebration dinner, beginning in the Winter Garden then moving to The Garden Café to enjoy the combined culinary talents of Ben Champkin and Tom Parnell-Ross

- Christmas Day 5-course lunch with wine flight in The Botanical Rooms, followed by treats and nibbles throughout the house

- Festive hamper for you to enjoy in your room or one of our lounges on Christmas Day evening

- Boxing Day celebration dinner

...enjoy all of this as well as our usual Estate experiences, daily tours, spa and shops.

See in 2022 with our very first New Year's that brings Hadspen House and the Farmyard together for a three-night stay - with a special trip down the rabbit hole for a Secret Garden Party.

Discover a Newt New Year (package details)

The woodland is a wondrous habitat that supports an enormous amount of life; from the square miles of mycelial networks that connect the myriad species of trees to the invertebrates that the song birds rely upon. In the evening, when the robin and the blackbird turn-in for the night, the badger and the bat emerge to frolic and gorge themselves on the abundant moth life that depend on the trees for their homes and larders. All life is connected and the woodlands symbolise this; from the fungus species that are joined to their roots, to the trunks that provide a living larder for the tree creeper, and branches that support the epiphytic ferns. This festive period we are celebrating these majestic giants and have created an Enchanted Tree Trail to lead you and your families around the woods, spotting 12 of our favourite trees and giving some insight into the role they play in the web of interconnected life at the Newt.

Join Estate Chef Alan Stewart for this masterclass in preserving citrus fruits from sunnier climes.

It may be deepest, darkest winter, but the estate has just received of tonnes of bright, zingy, life-affirming, blood oranges from our friends in Sicily. These juicy, tangy, exquisitely coloured citrus have the power to bring light and health into the home at the beginning of the year.

Join Estate Head chef, Alan Stewart, as puts the pan on the heat and turns this Mediterranean glut into two indulgently bittersweet conserves: marmalade & curd.

The workshop starts with you getting acquainted with your ingredients and equipment. Under Alan’s playful instruction you will learn to make marmalade and blood orange curd. Through the workshop, Alan will share his tips and hints on how to incorporate your tasty efforts into your cooking. You will take home your conserves, as well as the know-how to make them again at home.

Includes: Tea & coffee on arrival with the Bakery’s signature cinnamon bun, ending with lunch in the Garden Café.

Wake up with our Head of Programmes Arthur Cole on a stroll through some of our less travelled woodland walks, witnessing them in their quiet wintery magic before the rest of the estate awakes.

The walk culminates in a warming breakfast at the Garden Café.

"The trees which are pruned, watered and nurtured by caring hands bear the greatest fruits; it is the same with people." - Bryant H. McGill.

Join Andy ‘Apples’ Lewis, Specialist Fruit Grower, as he leads a day of pruning fruit trees in the garden in the first of our Hort Course series, sharing the skills of our horticultural team.

The day begins by becoming acquainted with the fruit trees in the garden and your tools. Andy then guides you as you prune different trees to a variety of styles. You cover why to prune, when to prune, where to prune and how to prune different forms (espalier, step-overs, single cordons, double cordons, Belgian fence). Several species of fruit tree are worked on giving you a comprehensive understanding of how to prune fruit regardless of the size of your balcony, garden, allotment or farm.

All materials and equipment are provided.

Please wear sturdy footwear and practical clothing.

Includes: Tea & coffee on arrival with the Bakery’s signature cinnamon bun, ending with lunch in the Garden Café.

"A comely sight indeed it is to see, a world of blossoms on an apple tree", John Bunyan (1628-1688). Join Andy ‘Apples’ Lewis, our Specialist Fruit Grower, as he leads a masterclass on successful grafting of apple trees.

The small-group session will cover why, when and how to graft. By the end of the class you will have four apple trees to plant and grow over the years to come - including the Yarlington Mill variety, a cyder apple close to our heart as it was first discovered less than a mile from our estate.

The day begins with a walk through the Parabola, discussing the unique collection and the role that grafting had to play in its creation. You will prune scion wood from your choice of 300 apple cultivars and then graft it onto rootstock.

All materials and equipment are provided.

Please wear sturdy footwear and practical clothing.

Includes: Tea & coffee on arrival with the Bakery’s signature cinnamon bun, ending with lunch at the Garden Café.

Kokedama, Japanese for ‘moss-ball’, is an ingenious way of displaying house plants, which can be placed around the home to bring joy even in the darkest of months. Join our Heritage Gardener and floriculturist, Maiko Ishida, as she teaches you how to create and succeed with these adorable additions to the home.

The day begins by becoming acquainted with your materials and equipment. Once you have gained an understanding of the nature of the materials, choose your plant and then under the expert eye of Maiko, create your own array of kokedama to take home with you. You shall receive creative tips on how to display in the home and easy-to-follow instructions on how to care for your plants ensuring they remain happy and healthy long after the workshop.

Includes: Tea & coffee on arrival with the Bakery’s signature cinnamon bun, ending with lunch in the Garden Café.

Botanical illustration has played a crucial role in advancing the study of botany since De Materia Medica (approx. 50-70AD), and then with huge advances in materials and paints in the 17th Century with artists such as Maria Sibylla Merian (1647-1717), further finesses in the 18th Century with the likes of Pierre-Joseph Redouté (1766 - 1854), the proliferation of botanical paintings in the 19th Century with greats such as Marianne North (1830-1890) up until contemporary illustrators such as Tiffany Bozic.

This two-day workshop looks at the history of botany and gives you the opportunity to develop your own botanical illustration skills.

The first day begins with a walking lecture through the collections in the gardens, discussing botany in Britain from the late 17th Century, a tour of The Story of Gardening and the different styles of botanical illustration exhibited in the different periods throughout history, then you are driven down to the Archive to have a tour of the building and its horticultural library and getting acquainted with your drawing area and materials for the following day before culminating in lunch at the Garden Cafe.

The second day begins with collecting target specimens from the gardens and taking them to the Archive where you will then spend the day drawing them before going for lunch at the Garden Cafe.

Takeaway: Botanical illustrations Includes: Tea & coffee with signature cinnamon bun upon arrival, followed by lunch in the Garden Café on both days.

Join Head Gardener, Stephen Herrington, as he leads you through the best ways to tackle your garden at this important time of year.

The day begins with a walk through the Ornamental Gardens, inspecting the different beds and discussing their requirements. Get acquainted with the array of tools for the day, before being guided on how to put them to effective use. You are then led down to the Kitchen Garden where you learn how to prepare the soil, then plant a variety of edible plants under the guidance of Stephen before learning the different ways of protecting them in order that they grow strong and healthy.

You will take home a selection of plants to grow on at home, using the knowledge gained on the workshop.

All materials and equipment are provided.

Please wear sturdy footwear and practical clothing.

Includes: Tea & coffee on arrival with the Bakery’s signature cinnamon bun is served upon arrival, ending with lunch in the Garden Café.

Cheese and onion is a classic combination that has been around for centuries. In this unique twist, Head Cheesemaker Karen Pretorius, leads you through the process of making a selection of fresh cheeses including halloumi, yoghurt and hang op.

The day begins with acquainting yourself with your ingredients and equipment. Karen then guides you through how to prepare your milk, when and how to add ingredients and the processes each cheese goes through from milk to cheese. Karen then gives her tips on how to add the allium (onion seeds, onion flowers).

You will go home with your creations and the knowledge of how to continue making cheese in your own kitchen at home.

Includes: Tea & coffee on arrival with the Bakery’s signature cinnamon bun, ending with lunch in the Garden Café.

Wake up with Arthur Cole on a stroll through the Formal Gardens and down to the lake to see if we can spy our wild feathered friends on the water, before the rest of the estate awakes.

The walk culminates in a warming breakfast at the Garden Café.

Knowing where our food comes from is of paramount importance to us, which is why we are working towards growing, rearing, harvesting & foraging from the Estate, and for everything else only sourcing from trusted suppliers. This is equally true for our butcher. The provenance of the livestock and the respect shown in raising them comes before anything else.

Join our Master Butcher, Lloyd Tucker, as he leads you through lamb butchery, develops your knife skills, shows how to make different cuts and guides you as you bone a leg of lamb & French Trim a rack.

Coffee (and tea) and the Bakery’s signature cinnamon bun is served upon arrival. Lunch in the Garden Cafe is included.

Plants from arid areas of the world are varied and beautiful, but can be prickly characters. In this workshop, our xerophyte (plants which require very little water) experts teach you how to succeed in growing these plants at home.

This introductory course shares the requirements for a selection of cacti and succulents, propagated via four different means, then plant in an open terrarium.

The day begins with learning about succulents, where they grow, how they grow and how they reproduce. Under the expert guidance of our Nursery Team you shall then create your very own miniature contained arid garden. You shall then take the knowledge gained and your terrarium home with you.

Includes: Tea & coffee on arrival with the Bakery’s signature cinnamon bun, ending with lunch at the Garden Café.

Wake up with Arthur Cole & Head Beekeeper, Paula Carnell, on a stroll through the gardens from a bee’s perspective before the rest of the estate awakes. The walk culminates in breakfast in the Garden Cafe.

Close the day by allowing your mind to quieten to the gentle sounds of the estate in the evening with Arthur Cole and Head Beekeeper, Paula Carnell, as they lead you through the gardens from a bee’s perspective. The evening culminates with sundowners and charcuterie boards in the Garden Café.

Skep beehives have been used for centuries, their design hasn’t changed in all that time. The materials used haven’t changed either. On this two day course Head Beekeeper, Paula Carnell, leads you through the process of starting off your own skep.

The day begins with acquainting yourselves with the materials and tools. Under Paula’s expert tutelage you then begin at the top of the skep - the good news is that this is the hardest part! Once you have achieved this you add more straw and the skep begins to take form. The first day ends with a seasonal lunch in the Garden Cafe and a honey tasting. On the second day you continue to build the skep.

Includes: Tea & coffee on arrival with the Bakery’s signature cinnamon bun, ending with lunch at the Garden Café.

Wake up with Arthur Cole as he leads you on a stroll back in time to the Roman Villa before the rest of the estate awakes. The walk culminates in breakfast in the Garden Cafe.

Close the day by allowing your mind to quieten to the gentle sounds of the estate in the evening with Arthur Cole as he leads you up to the Roman Villa. The evening culminates with sundowners and charcuterie boards in the Garden Café.

Life carries with it a maelstrom of emotions, and more often than not it is too easy to get caught up in the machine of day-to-day existence without remembering the connection we have to the earth that supports us. This day aims to remind you of that connection through the simple processes of mindfulness.

The day begins with a wander into the woods and a simple breathing exercise. You then are guided on how to sink into your surroundings through the process of forest bathing. Once you have re-connected with earth and the energy of the woodland floor, you return to the Spa Garden to pick healing herbs to make your own blend of tea.

The day ends with a swim in our pool before going for lunch.

Wake up with Arthur Cole as he leads you on a stroll along the hedgerows of the South Avenue before the rest of the estate awakes. The walk culminates in breakfast in the Garden Café.

Close the day by allowing your mind to quieten to the gentle sounds of the estate. Join Arthur Cole as he leads you along the South Avenue’s hedgerow. The evening culminates with sundowners and charcuterie boards in the Garden Café.

Create a decorative herbarium for your home using plants from our garden, with the help of our expert floriculturist and Heritage Manager, Maiko Ishida.

Modern herbariums are a relatively new concept, thought to be created in Japan around 2015. While traditional herbariums preserve plants for scientific study, modern herbariums are not just for botanists but plant lovers, crafters and interior enthusiasts. The beauty is that the oil captures and magnifies the details, from flower structures to veins on leaves, adding natural adornment to any room or space.

During our workshop, Maiko will guide you through creating your own herbarium. Choose from a selection of dried and preserved plants, using your imagination to create a unique piece with flowers or leaves, in monotone or a burst of colour. They will last 5-7 years in good condition. We use a type of mineral oil, sometimes used for massage oil or medicinal purposes, that causes no harm to the skin.

The workshop includes tutorials, materials and refreshments - tea, coffee and cinnamon bun on arrival, ending with lunch in the Garden Café. It also includes a full herbarium kit to take home.

Held on following dates: 19, 26 January

9 February

9 March

6 April

4 May

8 June

6 July

10 August

7 September

5 October

Cyder is the blood that runs through the Newt’s veins, it carries within it the very essence of what the estate is about: Somerset, apples, responsible stewardship of the land, heritage, horticulture, experimentation, creativity and sensory experience.

Join the Cyder Team as they lead a workshop on cyder making. You will learn about the history of cyder making in Somerset, harvest the apples in the orchards, taste the different characteristics of some of our 70 different varieties of cyder apples, press your own juice by hand and start the cyder making process in a demi-john to then take home with you as well as a tasting pack of our own cyders.

Includes: Tea & coffee on arrival with the Bakery’s signature cinnamon bun, ending with lunch at the Garden Café.

Fungi is a fascinating kingdom. There are over 15,000 species of fungi in the UK alone. Some are edible, some are inedible and others can be deadly. However, the properties of fungi do not stop at the plate - this extraordinary group holds some of the answers to the beginning and evolution of life on this planet. They have medicinal uses, religious and ritualistic significance, economic weight, and folklore spanning back to times before the written word.

Join our fungi expert on a forage across the Estate, identifying fungi species and foraging different mushrooms. In the second part of the workshop, you learn how to sow your own oyster mushroom spores in straw to continue growing indoors at home and how to set your own shiitake dowels in logs to continue growing outdoors at home. We shall also offer our chefs top tips on how to cook and preserve your mushrooms at home.

Includes: Tea & coffee on arrival with the Bakery’s signature cinnamon bun, ending with lunch at the Garden Café.

Join our Woodland Team for ‘A Day in the Woods’ we shall make charcoal and biochar using a traditional ring kiln and also explore the woodland living-networks and how to protect and conserve the wildlife that depend upon them. (We shall learn how to erect birdboxes at different heights for different species and how to make hibernacula for overwintering woodland creatures.) We will cover woodland craft and coppice hazel to make wattle fencing.

We advise wearing appropriate footwear and sturdy clothes that you don’t mind getting dirty.

Includes: Tea & coffee on arrival with the Bakery’s signature cinnamon bun, ending with lunch at the Garden Café.

Christmas decorations bring cheer into the home and often remind us of Christmasses past, as we unwrap those as old familiar favourites from the box. Creating your own decorations is mindful, rewarding and means they are particular and unique to you - which makes them priceless.

Join our Floriculturist and Heritage Gardener, Maiko Ishida, for a workshop that starts with a forage through the woodlands and gardens to gather natural materials, before using them to create a host of decorations.

Includes: Tea & coffee on arrival with the Bakery’s signature cinnamon bun, ending with lunch at the Garden Café.