ONE of Britain’s most exciting chefs has teamed up with Number One in Bruton to open his first restaurant in the ‘culinary epicentre of Somerset’.

Sam Lomas, who was a Great British Menu finalist in 2022, will open Briar in the former home of Osip, which has now moved to its own premises, in early September.

The former head chef at Glebe House in Colyton, Devon is working with husband-and-wife duo, Claudia and Aled Rees, owners of Number One Bruton, in which it will operate.

Their hotel has gained a reputation as a cosy, joyful escape that showcases Somerset’s local suppliers and craft heritage in every room - and is said to be the perfect home for Sam’s farm-to-table venture.

Launching in the Georgian townhouse’s old hardware store, Briar will be a warm, friendly neighbourhood restaurant with its feet planted firmly in the West Country. Drawing inspiration from its namesake (a wild bramble or shrub native to England), the menu will celebrate hyper-local produce, foraged ingredients and be dictated by the growing seasons of the kitchen garden. 

Serving a daily changing blackboard menu of small plates, snacks, sharing dishes and proper puddings alongside a thoughtful drinks menu, the food is a culmination of Somerset ingredients and food traditions with a focus on craft cooking and unfussy dishes. 

Sam said: ‘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. 

“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. There's a lot of excitement brewing and still to come, and we can’t wait to open our doors and share it with our guests.” 

As a former River Cottage ‘Rising Star’ and Roux Scholarship finalist, Sam has been busy with meticulously planning in the run up to the opening. Having worked his green-fingered magic on fruit and vegetable patches in Number One’s kitchen gardens he will also be tending to further fresh ingredients in the hotel owners’ garden up the road in Batcombe. Visitors will be able to follow along with Sam and the team’s progress via his recipe newsletter, Field Notes, which won the self-published writing award at this year’s Guild of Food Writers awards. 

The new menus will spotlight celebrated local producers with whom Sam is developing partnerships, such as Stavordale Dairy. Sam has designed a chutney to pair with Cameron Mackintosh’s lauded cheddar - and local grain specialists, Landrace Milling, which will be used in the chef’s baked goods.

There are plans afoot to run a calendar of foodie occasions helmed by Sam and celebrating his relationships with industry fellows and suppliers, including long-tabled supper clubs in the ancient courtyard and under the shady branches of the orchard.

Open for lunch and dinner, Wednesday to Saturday, the kitchen will open with large blackboard menus hanging on the walls, with dishes chalked up every morning based on yields and harvests.

Sample plates include: