I knew Higher Farm as a place just outside Bruton that did an amazing breakfast. However, it wasn’t long before I started to hear about the two brothers behind the brand and their ambition, energy and passion about growing food. They are on a mission to support the movement for regenerative food and farming. And it is Ketchup that is at the epicentre of their aspirations to change the way we eat.

I sat down with Matteo and Giacomo, in their kitchen dining room at Higher Farm and talked about how they came together in business, their vision, approach, and their regenerative standards.

In their individual ways, the brothers behind Higher Farm are bold, deep thinking and have great fervor.

@higher_farm

higher-farm.co.uk

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When I think of Comins Tea, I think of friendliness, expertise and integrity. This comes across in everything they do from how they communicate, the partnerships they form, the service they provide and the beautiful products they offer. Describing herself and her husband - the other half of Comins - as translators of tea, it is clear they have a connection with tea culture that is full of curiosity and intent.

We all drink tea without thinking too much about it but there are many stages to the process before we hold that cup in our hand. Michelle Comins and I sit down and really get into the subject of tea. We talk about ceremony and ritual, travelling around the world visiting tree farms, the expression of a tea leaf and about having a deep purpose to business and our lives, as a whole.

Michelle is poetic, honest, full of adventure and overflowing with enterprise. If you have the chance, please visit the next Tea House she opens, I have no doubt it’ll be incredible.

cominstea.com

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I am yet to walk passed Briar and not see someone I recognise seated at a table! Since opening the doors, not even two years ago, this beautiful restaurant is hot on the lips of locals and visitors to Bruton. Housed in Number One, a Georgian townhouse hotel, Briar is a Michelin Bib Gourmand restaurant, recognised for exceptional food that does not break the bank.

Chef Sam Lomas is warm, generous and unassuming. With an amazing background working at River Cottage and Glebe House, he has brought his passion for old school craft cooking, and his appreciation for what the season’s bring us, to Briar. With a small team working besides him, he talks about them being the backbone to the business and we share in talking how food brings an indescribable connection to our lives.

numberonebruton.com/briar

@briar_restaurant

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