At The Chapel

Our main dining area, in a beautiful 18th century chapel is alive and buzzing all day long, with locals and visitors from all over the world, staying for long brunches, lazy lunches and convivial dinners.

It is all about simple, seasonal ingredients that are sourced locally and our head chef, Henry Osmond, a local Somerset boy, works closely with local, organic and biodynamic growers, farmers and cheesemakers as well as some of the best Italian suppliers, to offer a relaxed and informal Mediterranean approach to British food.Our sourdough pizzas, from our wood-fired oven are simply the best outside of Italy!

Our baker Tom Hitchmough has been baking artisan bread here At the Chapel in Bruton for the past twelve years. Tom and his team are passionate about quality bread and the joys of a wood-fired oven. We bake the long fermented traditional way, using stone-ground organic flour, water and salt, using a small amount of yeast in some breads and in others lots of seeds and fruit.

We have carefully sourced over 50 individual wines, from Europe, South Africa, South America and Oregon, many of them organic or biodynamic, all from small producers and each with a story to tell. A diverse collection of real wines produced by real people in real vineyards rather than bland wines that could be produced (and reproduced) in any region or country.