Augustus

Augustus has never needed to shout. From its courtyard setting in the centre of Taunton, it has spent 15 years earning a loyal following through thoughtful cooking, warm hospitality and a steadfast commitment to Somerset suppliers.

A connection to the surrounding region runs through the entire menu. Fish arrives fresh from Brixham, fruit and vegetables are sourced from nearby growers like Pitney Farm and Capland Acre, and meat comes from Riverside Butchers. Chef Richard Guest’s cooking draws on classical French techniques that let seasonal British ingredients take centre stage.

The kitchen’s understated confidence is reflected in dishes such as seared Brixham scallops with celeriac puree and langoustine sauce, braised shoulder of lamb with boulangère potato, creamed leek and spinach, and steamed treacle pudding served with warm vanilla custard.

This is neighbourhood dining at its best: assured, welcoming and somewhere you want to return to time and again.