We are excited to welcome our new Head Chef, Philip Verden.
Philip Verden will take the helm and start an exciting journey for the restaurant. Phil has a very impressive pedigree having been Head Chef at Ston Easton Park, Thornbury Castle, 8 years at Summer Lodge in Dorset and latterly the Lord Poulett Arms. Phil shares the passion for seasonal local food and has been cooking at 2 to 3 rosette standard for the past 20 years. Expect some sensational food!
"I am delighted and excited about my new position as Head Chef at Clavelshay Barn. I can’t wait to cook with the best produce that the South West has to offer. It is every chef’s dream to have a farm on the doorstep to source and forage from – this is what makes Clavelshay Barn unique. I will be using my experience of cooking in top hotels to make this restaurant the best in Somerset "
Chef Verden's New May Menu boasts a wide selection of freshly prepared seasonal, local, and special dishes like Confit Creedy Carver Duck Leg Terrine with Nasturtium, Apple and Radish for starters, Lyme Bay Hake, Spring Vegetables and Champagne Veloute, Elderflower Trifle with Lemon Balm Custard.
You can view more of Chef's Verden's delicious May dishes here »