Briar

Former Rouz scholarship finalist Sam Lomas opened Briar in the boutique hotel Number One Bruton in 2024 in the former Osip site so had big shoes to fill. Drawing inspiration from its namesake - a wild bramble or shrub native to England – he's continued with the hyper-local produce approach at the location, using foraged ingredients with a menu that is dictated by the growing seasons of the kitchen garden.

Briar offers a daily changing, highly seasonal menu featuring small plates, snacks and dishes to share alongside desserts and a 'thoughtful' drinks menu. Lomas says he is interested in 'exploring the connections we feel to the untamed landscapes that exist on the fringes of our modern lives', with the daily menu identifying the weather forecast and the phase of the moon as well as revealing his considered menu that does indeed take you back to a more simple culinary time, whether it be with porridge, sourdough and cultured butter; fresh cheese with roast figs, hazelnuts and honey; or Westcombe ricotta ice cream with damson.

Lomas set up his first restaurant, The Diced Carrot, in his bedroom aged just nine years old. Twenty-two years on and his new restaurant is a more mature concept.