Briar, the debut restaurant from Chef Sam Lomas, is now open at Number One Bruton in Somerset.
Lomas, a Great British Menu alumnus, showcases his dedication to farm-to-table cooking and deep appreciation for Somerset’s rich food heritage at his first restaurant in the former home of Osip.
Briar marks a partnership between Sam Lomas and husband-and-wife team Claudia and Aled Rees, owners of Number One Bruton.
The friendly neighbourhood restaurant draws inspiration from its namesake (a wild bramble or shrub native to England) with a menu that celebrates hyper-local produce and foraged ingredients and is dictated by the growing seasons of the kitchen garden.
Serving a daily changing blackboard menu of small plates, snacks, sharing dishes and proper puddings; the food is a culmination of Somerset ingredients and food traditions with a focus on craft cooking and unfussy dishes.
Therefore, the menu spotlights celebrated local producers such as Stavordale Dairy and local grain specialists, Landrace Milling, which is used in the chef’s baked goods.
Sample plates include Batcombe Ratte potatoes, wild mushrooms, dulse butter and egg yolk; Braised should of lamb, butter beans, tomatoes and late summer herbs; and Somerset apple cake, butterscotch with clotted cream.
“I’m delighted to be bringing Briar into the beautiful space at Number One – we are flattered by the shoes we’re stepping into, and are looking forward to bringing our affordable and approachable Somerset fare to the table in Bruton,” Lomas says. “I am fizzing with ideas for Briar and can’t wait to share more details soon – we’re hoping to do regular weekend feasts in our ancient orchard, and host dinners and celebrations with our cherished suppliers.”
