Andrew Foulkes has been appointed as CEO of Hospitality at The Newt in Somerset
The Newt in Somerset, awarded Three Michelin Keys in the Michelin Guide's inaugural selection of extraordinary hotels, has promoted Andrew Foulkes to 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 closely with its owners on operational infrastructure. In six years, Andrew has grown with the estate, overseeing hotel firsts and new openings - including the latest Creamery restaurant and working dairy at Castle Cary station - in his most recent role as Director of Hospitality.
Starting out aged 14, Foulkes was originally a chef, working in Michelin star kitchens from The Fat Duck to Le Manoir aux Quat'Saisons, before convincing Raymond Blanc that he'd be better suited to front of house. It was here that he found his hospitality calling prior to moving to new opportunities as General Manager at Gidleigh Park, The Bath Priory and Abbey Hotel in Bath.
The Newt in Somerset was opened in August 2019 and is home to 42 individually designed bedrooms across Hadspen and Farmyard. The bucolic setting has inspired garden-to-table menus in the restaurants, as well as botanical treatments in the world-class spa. Day visitors can enjoy these year-round, along with an annual programme of enriching exhibitions, talks, workshops and events led by their expert team.
Andrew Foulkes is an alumnus of Bournemouth University – Class of 2000.