Traditional, unpasteurised cheddar has been made at Westcombe Dairy since 1890, and the current cheesemaker Tom Calver is the third generation of his family to take the helm here (don’t leave Somerset without a pot of their ricotta). On the farm Brickell’s ice cream is also made, alongside Landrace sourdough and also beer in the onsite Woodshedding Brewery. On the farm is the Woodshedding Beer Hall which comes alive at the weekend as tables fill with drinkers diving into slivers of Westcombe’s own charcuterie and hunks of sourdough or one of the hearty local food pop ups.  

When the owners of Number One Bruton, husband and wife Claudia Waddams and Aled Rees, decided to buy the pub next door in 2023 they were set on keeping it as a place for locals to descend, somewhere that’s reassuringly noisy with a wood burner roaring. Chalked up on the blackboard is a list of local ciders and ales (quench your thirst with a Dowding’s Cider, made just three miles away); hearty pork pies and scotch eggs can be ordered; and there’s a packed line up of live folk music and pub quizzes.  

At Briar, chef Sam Lomas brings a deeply seasonal, farm-to-fork approach to the table. Named after the wild bramble bushes of the English countryside, the restaurant reflects Lomas’ roots at River Cottage in Devon, where he first honed his ingredient-led philosophy under the influence of rural British cooking. Expect a daily changing menu of radishes and herb mayonnaise perhaps, pickled cucumber with wild herbs and smoked pork sausage with cider mustard, with Westcombe ricotta ice cream laden with damsons to finish. 

Set on Bruton high street Number One is cosy, but still luxurious. Every detail – from the 1960s photographs on show in the sitting room to the local cider and cheese left in the bedrooms – is considered, and the service is extremely welcoming. And the hotel restaurant, Briar is always filled with locals as well as hotel guests.