Langport, British, Modern Restaurant Guide

“Excellent food in a nicely converted old bank” make this three-year-old a “very handy stopover in an attractive Somerset village off the A303”. Fans of chef-patron Nicholas Balfe’s previous projects, Salon and Levan in south London, are happy to report “it didn’t disappoint – the set lunch came at a good price and à la carte just added to the experience”: “the roast was excellent, the starters precise and pretty, and even the bread was perfect – soft, moist and warm, wrapped in a crunchy crust”.

“As good as it gets in Taunton”, this “exceptional” French bistro (sleek, with a glass-walled extension) is a “gem of a place” that remains utterly “reliable” well into its awkward teenage phase (it was founded in 2011 by Richard Guest and FOH Cedric Chirrosel). It was praised this year for its “unhurried and relaxing atmosphere” and “wonderful food” – not least the prix fixe (“we were amazed when we saw the plates coming out…such generous portions and much more interesting than run-of-the-mill set menus”).

The “personal service” provided by Adam & Martine Fellows’ “family team” for more than two decades has established their “very enjoyable” French-inspired bistro as one of the best local dining options. “Food and service are as good as ever since their move to new premises” a couple of years ago, and “the open kitchen is most entertaining”. Top Menu Tip – “very good duck”.

For a “very good French meal” (chef Paul Merrony trained at Le Gavroche no less) that’s “relatively inexpensive and with personal service”, try this bistro-with-rooms – “the exemplar of a local restaurant”, where the “fantastically fresh food” (ranging from ratatouille to rillettes and rabbit blanquette) makes you feel like you’re in France only “without the ferry journey”.

This “well-above average gastropub in a beautiful Somerset village” – from Exmoor-born chef Alasdair Clifford (ex-Chez Bruce and Harwood Arms) and his wife Victoria Collins – excels for its “refined cooking”: “Alasdair concocts amazing results from local ingredients” and from a “changing seasonal menu”. “Service is friendly and professional” and the “environment is open and spacious” – “never had a disappointing meal here”.