"Follow your soul. It knows the way." - Esther Alexander

vision

We provide a space for:

Individuals to experience inner transformation.

Practitioners and healers to share their wisdom.

Leaders to create global change.

A path toward feeling well and truly alive.

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team

Many backgrounds, one desire to create change.

Lara Tabatznik

Co Founder

Lara is the co-founder of 42 Acres. On her journey of inner-work and personal transformation, it became clear to her that true change comes from within.

During her time of self-discovery, Lara was privileged to both experience and witness how healing work can transform people. She felt a calling to create a dedicated home for others to have these life-changing experiences. A safe space for those with the desire to grow, dive deeper and actively engage with the world.

Lara dreams of combining her worlds of social change, consciousness and transformation –with a firm belief that when you allow yourself to go deeper inside, you can go further outside.

She previously founded Bertha Foundation, and aims to bring leadership and transformation into the organisation.

Seth Tabatznik

Co Founder

Seth is the co-founder of 42 Acres, bringing his commitment and passion for the environment into the initiative. Since 2011, he's managed Berti Investments, which supports young, environmentally focused businesses in the UK.

Previously working in central London, frequently found staring at a computer screen, Seth realised that his worlds of nature, self and impact were misaligned. He now lives in Somerset, working remotely on impact investments, evolving his home into a self sufficient farm and nature reserve.  

Martin White

Groundsman

Martin manages the day to day of the physical property and landscape at 42 Acres. The joy of working on the landscape is you can never tire of the rejuvenation of the Spring of both flora and a new generation of wildlife, the growth of winter planting and working the woods in the winter. Like his shark namesake, he refuses to live, or work in the captivity of walls. There has to be freedom to roam.

Axel Moon

Chef

Axel’s journey with food began as a young boy traveling and learning a wide range of delicious foods and cooking skills within the heart of families and on the streets around the world. Journeying across deserts following the spice routes, cooking under the canopy of infinite stars, making bread in the heat of dunes, navigating around hustling and bustling markets gathering the for the next feast, life has made me feel deeply inspired in sharing this creative passion with the world.

He was vegan for his first 23 years, was the head chef of a small restaurant, has run food stalls in gatherings and ceremonies, and co-created in restaurant start-ups in England, Portugal and Peru.

He has studied about conscious nutrition, different blood types, fasting and healing flushes, and loves to explore the vibrational and emotional effect food has on us. His food mantra is:

“The healthier our food, the healthier we are,
The fresher our food, the fresher we are,
The wilder our food, the wilder we are.”

Liv Quarrelle

Bookings Manager

Arek Adamczak

Head Gardener

sustainability

We work with the land and its natural resources.
We have used reclaimed materials to outfit the interiors of our property
and all of our power is renewable and self generated
through biomass and solar.

food philosophy

The food at 42 ACRES is second to none. We are obsessed by providing the highest quality, locally sourced organic and biodynamic foods and ingredients that sustain the health and vitality of our bodies and our community. We believe in the restorative and regenerative benefits of meals prepared with care and shared with compassion. We even forage many wild ingredients from the land.

The Kitchen at 42 Acres

Our chefs are committed to creating meals that are diverse, colourful, flavourful, healthy and satisfying. Nourishment of both body and soul are integral to your stay with us. As such, know that the food you eat will be prepared with love, imagination, care and attention.

Culinary Philosophy

With few exceptions, we prepare food in our own kitchen using organic, hand-made ingredients and ferments. We source from a number of small heritage producers who maintain the highest standards of care and ethics in their operations.

We avoid processed foods (including refined sugar) and use only cold-pressed oils and unrefined Atlantic sea salt in food preparation. Our breads are made from organic sourdoughs (gluten-free options are available as well).

We serve only pasture-fed, local, organic meat and wild game, and obtain our milk, butter, yogurt and cheeses from 100% pasture fed organic goats, sheep and cows. The fish we prepare and serve is always freshly line-caught from UK coastal waters.

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