Acorn Awards 2025: Sam Lomas, Briar

Age 29

Position Chef, Briar 

Nominator Claudia Waddams, owner, Number One Bruton

At just 29, Sam Lomas is already making waves in British hospitality and making the kind of impact most chefs only dream of. As head chef and co-founder of Briar at Number One Bruton in Somerset, his blend of grounded sustainability and modern British cooking is drawing serious attention – from a Michelin Bib Gourmand to the Condé Nast Traveller Awards.

Lomas cut his teeth at River Cottage HQ with Hugh Fearnley-Whittingstall, earning its Rising Star of the Year award at 18. A finalist on Great British Menu by 22 and a Roux Scholarship finalist at 27, he’s made his name by combining traditional techniques with a progressive, ethical kitchen culture. Before Briar, he worked as head chef at Devon’s Glebe House to lead a kitchen which championed agritourism dining, focusing on traditional craft techniques such as butchery, bread making, and fermentation.

Since opening Briar in late 2024, he’s created a dining hotspot with locals and tourists alike, leading a team of eight to serve 200 weekly guests. The restaurant has become a destination for its vibrant menu rooted in homegrown and locally sourced produce. But Lomas’ leadership extends far beyond the kitchen: he’s created a four-day workweek, implemented sustainability-first policies, and prioritised staff wellbeing with initiatives like team gardening, foraging, and even a running club.

Outside the restaurant, Lomas contributes to the wider food community through mentoring, cookery demos, and his award-winning newsletter Field Notes. Whether he’s training junior chefs in butchery or hosting garden-to-table experiences, Lomas is shaping a more conscious, inclusive future for hospitality.