Briar, the inaugural restaurant of chef Sam Lomas, has officially opened at Number One Bruton in Somerset. This venture represents a collaboration between Sam Lomas and the husband-and-wife duo Claudia and Aled Rees, the owners of the Number One Bruton hotel. <\/p>\n
Briar aims to be a \u201cneighbourhood restaurant\u201d with a menu that highlights hyper-local produce and foraged ingredients, influenced by the seasonal bounty of the kitchen garden. The establishment offers a daily changing blackboard menu featuring small plates, snacks, sharing dishes, and desserts, alongside a drink menu. The cuisine is rooted in Somerset\u2019s culinary traditions, emphasizing \u201ccraft cooking and unfussy dishes.\u201d<\/p>\n
The menu showcases local producers with whom Lomas, recognized as a former River Cottage \u201cRising Star\u201d and Roux Scholarship finalist, is forming partnerships, such as Stavordale Dairy and local grain specialists Landrace Milling, who supply flour for the chef\u2019s baked goods.<\/p>\n
Commenting on the launch, Lomas expressed his excitement: \u201cI\u2019m delighted to be bringing Briar into the beautiful space at Number One \u2013 we are flattered by the shoes we\u2019re stepping into, and are looking forward to presenting our affordable and approachable Somerset fare to Bruton.\u201d<\/p>\n
He added, \u201cI have many ideas for Briar and can\u2019t wait to share more soon \u2013 we\u2019re hoping to host regular weekend feasts in our ancient orchard and hold dinners and celebrations with our valued suppliers.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"
Briar, the inaugural restaurant of chef Sam Lomas, has officially opened at Number One Bruton in Somerset. This venture represents a collaboration between Sam Lomas and the husband-and-wife duo Claudia and Aled Rees, the owners of the Number One Bruton hotel. Briar aims to be a \u201cneighbourhood restaurant\u201d with a menu that highlights hyper-local produce […]<\/p>\n","protected":false},"author":1,"featured_media":5061,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-5060","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-restaurant-news-uk"},"_links":{"self":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5060"}],"collection":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5060"}],"version-history":[{"count":0,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5060\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/media\/5061"}],"wp:attachment":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5060"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5060"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5060"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}