The story
Since opening in 2011, Augustus has become a fixture of Taunton’s dining scene. Run by chef Richard Guest and front-of-house Cedric Chirrosel, this small, informal bistro sits in a quaint courtyard on St James Street. The atmosphere is genuinely hospitable — a place where the team’s warmth matches the quality of the cooking.
The kitchen focuses on Modern British cuisine, drawing on French and Asian influences. Ingredients are sourced with care: fruit and vegetables from local green grocer Granny Smiths, Brixham fish from Bowditch’s, meat from Riverside butchers, and seasonal game from nearby growers. Much of the produce is hand-chosen daily, often collected on foot from local independent shops.
The Michelin Guide describes Augustus as a “welcoming little bistro” with “hearty, unfussy cooking” that mixes French-influenced dishes with updated British classics. This recognition reflects the consistent quality that has earned the restaurant a loyal following. Jay Rayner of The Guardian called it “a classy bistro that will look after you,” while Hardens notes “outstanding food at very reasonable prices.”
Diners can choose from a sample à la carte menu or a fixed-price option, alongside a carefully selected wine list. The conservatory, with its sliding glass doors and retractable roof, offers a light-filled space for lunch or dinner, while the intimate dining room is cosy in cooler months. On sunny days, the charming courtyard is a favourite spot.
Recognition
Ambience
Details
History
Taunton veterans Cedric Chirossel and chef Richard Guest continue to keep things strictly local at this agreeable, laid-back restaurant nestled in a quiet courtyard not far from the town’s landmark Castle Hotel. Ingredients are often collected on foot from nearby butchers, bakers and fishmongers, while Somerset’s orchards and smallholdings provide a seasonal harvest. The result is a calendar-driven repertoire that mixes British and European influences with a few Asian forays. Many dishes have been mentioned in dispatches, from an autumnal vegetable tart with the lightest of pastry to cheese soufflé with a ‘marvellous salad’. Duck cassoulet is properly Gallic and properly rustic, while other highlights might include seared Brixham scallops with curry cream, raisins and pommes gaufrettes, seafood stew or aubergine teriyaki with plancha-style Asian vegetables and sesame. You can even drop by for a plate of sirloin steak, cauliflower cheese and French fries if you’re in the mood for something old school, with tarte tatin or Bakewell tart and custard for afters. Otherwise, home in on the cheeses paraded around the relaxed but animated dining room on a perambulating butcher’s block. ‘Pleasant, efficient service’ gets a nod of approval, while the workmanlike, fairly priced international wine list (including a trio from West Country vineyards) offers plenty of decent options by the glass and carafe.
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