The story
Set on the Somerset border, The Clockspire occupies a building with a past. Originally built by Sir William Medlycott in 1864 as a school, the structure has been transformed into a warm and welcoming restaurant and bar. The striking exterior is matched by a modern interior that preserves bare stone walls and exposed oak roof beams, set against a polished concrete floor.
The kitchen, led by Head Chef Luke Bryant, focuses on seasonality and locally grown produce. The approach is ingredient-led, with an emphasis on flavour, harmony, and balance. Bryant joined The Clockspire as an apprentice in 2019, having previously trained with Michael Caines in Devon. He steadily rose through the ranks before being appointed Head Chef in 2024.
The restaurant’s commitment to excellence has been recognised with a Michelin recommendation, alongside 2 AA Rosettes and an AA Notable Wine List Award. The front-of-house team, led by General Manager David Hill, also won the ‘Best Front of House Team’ award at the Trencherman’s Awards. Hill, formerly of Catch at the Old Fish Market in Weymouth, brings a people-first approach, focusing on making every guest feel genuinely valued.
For those seeking a deeper experience, the Chef’s Menu is available on Friday evenings and Saturdays. This tasting menu showcases Bryant’s skill with dishes such as Clockspire salmon tartare with caviar, and beef fillet with Scottish girolles, each paired with wines selected to complement the meal.
The Clockspire also offers a range of experiences, from kitchen masterclasses with the head chef to cocktail masterclasses in the mezzanine bar. Regular events like Jazz Nights and the Clockspire Live Lounge add to the restaurant’s role as a community landmark, where great Modern British cooking and genuine hospitality come together.
Recognition
Ambience
Details
History
2 Rosette Award for Culinary Excellence
Built as a school in 1864, this vast gabled building is architecturally striking with stone arches, a cloistered frontage, huge windows and gables topped by an ornate clockspire from which the restaurant takes its name. Soaring raftered ceilings and ornate chandeliers continue the grandiose theme in the dining room offset by contemporary flourishes of pastel shades, polished concrete floors and arty floral displays. Though there are few conventional fine-dining trappings here, chef Luke Sutton can deliver some intricate, highly worked dishes. He takes an intelligent, creative approach to seasonal produce, perhaps adding some BBQ English asparagus and wild garlic sauce to a starter of mushroom raviolo or serving Cornish stone bass with a spring vegetable chowder, sprouting broccoli, caramelised apple and vermouth sauce. Main courses could be as classic as sirloin steak with portobello mushroom, tomato chutney and triple-cooked chips or as up-to-the-minute as Creedy Carver duck breast pointed up with pickled radish, haricot bean purée and spiced sauce. Desserts are also given exact, thoughtful treatment as in crème brûlée custard tart with poached pear and caramelised white chocolate. There's also the option of a £30 three-course set menu at lunchtime and early evening, while the restaurant’s feel for ‘niche presentation’ extends to well-reported Sunday roasts (cider-brined pork loin, rump of beef with slow-cooked ox cheek). Slightly formal but super-efficient service makes everyone feel a bit special, and the extensive, globe-straddling wine list includes a decent selection by the glass and half bottle.
Location
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