THROUGHOUT the centuries many people have searched for a different life style.

This was seen in Victorian times when there was a surge in linking poems and recasting then with an Arthurian subject matter loosely based on medieval source-such as in the case of Alfred, Lord Tennyson and his poem The Lady of Shalott.

It is a harking back to a simpler times, a time when things were pre-industrial, free from drudge and a return to the countryside and nature.

The wheel of history turns not only in art and literature but in cooking where simple turned into continental tastes, then it could have been nouvelle cuisine, vegetarian cuisine, Haute cuisine or Note by Note cuisine.

It is never easy to know which way the wind blows, let alone which way tastes and trends will flutter in the wind.

One location in Somerset which is taking a step to ‘simpler food’ is Clavelshay Barn Restaurant which is located at Lower Clavelshay Farm, North Petherton, Taunton TA6 6PJ.

Bridgwater Mercury:

To say simple food might be a bit too simplistic, but maybe if you combine this thought of simple with the definition of rustic cooking which is: “Rustic food” is used by food writers to indicate food cooked simply and presented without “dressing up” - ie, the converse of French restaurant cookery. It implies the recipes used are those that come from rural sources.

The award winning restaurant which opened in 2005, started under the guidance of Sue Milverton who is still at the head of operations.

She explained the humble beginning of the restaurant was born out of necessity as it was a time when many farms were diversifying to make money.

As Sue said: “The starts of it was a leap of faith, a leap into the unknown. I used to run a Bed and Breakfast and had three children growing up. I used do some meals for people who needed a meal in the evening and it was the food we would eat as a family.

“I thought I needed to do something else and we had this building here and turned it into a restaurant which can seat 50 people. It was a steep learning curve and I never stop learning.”

Bridgwater Mercury:

Now the learning continues as the restaurant is aiming to produce what it calls simple food with ingredients which are from local suppliers and defiantly from Somerset.

It has often been said many people do not realise there are seasons for food as you can buy so much of what you like at the supermarkets as it comes from overseas.

For example you can buy asparagus which comes from Peru even though English asparagus is only available for a short period maybe a month or two.

You can buy blueberries from Chile or blackberries from Mexico but you will not get British blueberries or blackberries until the summer.

What Clavelshay Barn Restaurant wants to do is whenever people come to eat there they will know what season it is simply by looking at the menu.

This will become its new USP Unique Selling Point.

Bridgwater Mercury:

On Wikipedia it states the definition of seasonal when it comes to food is : “Seasonality of food refers to the times of year when the harvest or the flavour of a given type food is at its peak. This is usually the time when the item is the cheapest and the freshest on the market. The food’s peak harvest time usually coincides with when its flavour is at its best.”

The latest piece in the new menu, new direction is the restaurants new chef, John Godfrey.

The 27-year-old is relishing this new culinary landscape.

He said: “What we will be doing in relying on what is available and cooking with what is ready at each time of the year.

Bridgwater Mercury:

“When I worked at The Castle in Taunton for seven years I got to know the producers and see where the food we cooked with came from.Working there for seven years was a big learning curve as prior to that I had worked at smaller hotels and going to a bigger hotel was an eye opener.

“I used to go to the farms and see the cattle and watched the vegetables being dug out of the ground I don’t have any plans to leave Somerset for the big city, why do I need to go somewhere when I have all this on my doorstep.

“There is an abundance of produce in this county and in this area which we can use on the menu. We want to be able to get the food direct from the farmers and know where all your food comes from, all of it is traceable.

“There is a gadget for everything especially in the kitchen but I am old school and I do not believe you need a gadget to make a sauce or give your food flavour.

Bridgwater Mercury:

“What I believe should happen is food should be made with passion and done properly.”

This going back to a simpler style of food and a better taste all starts at the restaurant on May 4 -may the fourth be with you-Star Wars Day.

As for John he is raring to go as he himself said: “I cannot wait to get started.

“This idea is exciting and it is something I love doing as a chef.

Find out more about Clavelshay Barn Restaurant online at clavelshaybarn.co.uk or email query@clavelshaybarn.co.uk or call: 01278 662629.