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The Newt in Somerset has announced the appointment of Andrew Foulkes as CEO of hospitality.
Foulkes joined the working “farm with rooms” as hotel manager over a year before it officially opened in 2019, allowing him to build the team and work with its owners on operational infrastructure.
In six years, he has overseen the hotel’s new Creamery restaurant in his most recent role as director of hospitality.
Starting out in the industry at age 14, he was originally a chef working in Michelin star kitchens from The Fat Duck to Le Manoir aux Quat’Saisons, before switching to front of house roles. He then moved on to become general manager at Gidleigh Park, The Bath Priory and Abbey Hotel in Bath.
The Newt in Somerset, which was recently awarded three Michelin Keys, is home to 42 bedrooms across Hadspen and Farmyard.
Regarding his appointment, Foulkes said: “It is a privilege to have been appointed CEO of hospitality at this truly unique country estate. I’m looking forward to supporting, empowering, and developing our teams in our collective goal of providing guests and day visitors with a truly world class experience, filled with the best moments they’ve ever had.
“It starts with the team and culture, and it’s now my chance to say ‘I believe in you, go and do it’ – that’s going to give me the greatest satisfaction.”
