The hidden depths of Longleat House are coming back to life as the estate unveils its newly revamped Cellar Café, opening just in time for Easter.
The transformation sees a historic section of the house’s basement, once home to vast beer cellars, reimagined as a welcoming space for visitors to enjoy refreshments – with a nod to the original tea rooms that first opened to the public in 1949.
Longleat has long been known for its grand kitchens, where generations of cooks have prepared feasts for nobility. Now, guests can experience a taste of this history for themselves with the pre-bookable Afternoon Tea, curated by Emma Thynn, the 8th Marchioness of Bath. Featuring both sweet and savoury delights, the menu is inspired by Longleat’s culinary traditions and reflects the warm oak décor of Emma’s Kitchen.
The estate’s rich history of brewing and beer storage is deeply intertwined with the Cellar Café’s location. Emma Challinor, Longleat’s archivist, sheds light on its past: “In 1837, the beer cellars held over 100 casks of beer, totalling 124 hogsheads of strong beer and 63 hogsheads of table beer. One hogshead contained 432 pints.”
Historically, table beer—a lower-alcohol brew—was an essential part of daily life for workers, offering both hydration and nourishment. Records show that up until the First World War, beer was a staple in servants’ diets at Longleat.
Former staff member Gordon Grimmett, who worked at Longleat as a lamp boy from 1917 to 1919, recalled that beer was served regularly in the Servants’ Hall using leather jacks. Remarkably, it was even offered at breakfast, with Daphne, the 6th Marchioness of Bath, noting that Longleat-brewed ale was always available for those in service.
The estate has a long tradition of catering for visitors. When Longleat House first opened to the public in 1949, a temporary self-service restaurant was set up in the former chapel, offering a modest selection of tea, sandwiches, cakes, and ice cream. By 1952, a more permanent dining area was established within the cellars, which continued to serve visitors for years.
Scott Ashman, Head of Operations at Longleat, revealed that a surviving menu from the early days of the Cellar Café provides a fascinating insight into the era: “Guests could enjoy a luncheon of ham salad, jelly and ice cream, cheese and biscuits, and a cup of tea. Sandwiches and cake were also available. Interestingly, the menu underlined the word ‘butter’, as it was still a luxury due to post-war rationing until 1954.”
Fast forward to today, and the Cellar Café’s reopening blends tradition with modern comforts. Light dishes and locally brewed beer will once again be served, reconnecting Longleat’s past with its present.
The café’s reopening comes just in time for Easter celebrations at Longleat, which include a live show and a special egg trail where visitors can search for a chocolate treat.
For more information and to book Afternoon Tea at the Cellar Café, visit longleat.co.uk.
