CLAVELSHAY Barn Restaurant in North Petherton has confirmed its status as one of Somerset’s most sustainable restaurants.
It was awarded three stars by the Sustainable Restaurant Association (SRA) for the second year running, placing it alongside the likes of Raymond Blanc’s Le Manoir aux Quat’Saisons and Hugh Fearnley-Whittingstall’s River Cottage restaurants.
Owner Sue Milverton said: “We run the restaurant sustainably, not just because it’s the right thing to do, but because it means we serve our customers the very best local produce. We play a really active part in the community and it’s common sense to reduce our environmental impact.”
Diners can expect to eat fruit, vegetables and herbs all grown on the adjoining farm, which also provides the restaurant with outdoor reared pork, free range veal and eggs.
All soft drinks are locally sourced and organic where possible. A comprehensive selection of local beers and ciders is stocked as well as award-winning wine from Oatley vineyard, Cannington.
All dishes are made at Clavelshay Barn including bread which is made daily and even the water on the table is from the farm’s own spring.
Fundraising for local charities plays an important part, with Clavelshay recently raising £500 for Children’s Hospice South West, from home-made jams and chutneys.