SET in the serene surroundings of the glorious Somerset countryside, is the South West's best restaurant.

Clavelshay Barn promises "a taste of the countryside" - and you'll get that and then some on a visit.

It started out life as just that, a barn, but 12 years ago owner Sue Milverton decided to convert it into a restaurant and hasn't looked back since.

Nestled on the family's working dairy farm, Clavelshay uses the best of produce from it's own farm and the surrounding area.

You're able to see for yourself exactly where the food comes from as it's listed on the website and in the restaurant itself.

And it's a winning formula, having last year won seven awards for its food and service, including being named the overall winner for the Best South West Restaurant by Taste of the West.

But don't be fooled by the simplicity of the surroundings, it's all part and parcel of the restaurant's charm and the sophistication is saved for where it matters the most - the food.

"I wanted to create somewhere with a relaxed atmosphere, somewhere where I would want to come and eat," explained Sue.

"I do think that is what customers want more when eating out.

"We also hold events here and weddings, we can have up to 100 people when we have the marquee up outside, it is really popular as it's something a little more intimate than a big country house which people are going for more now."

For around two years, acclaimed chef Olivier Certain has been at the helm of Clavelshay.

Marseille-born Olivier moved to Somerset in 1998 following his Michelin star training in La Bonne Etape , Chateau Arnoux, and Les Roches in Le Lavandou.

Olivier makes all of the dishes on site, with the exception of the ice cream which comes from nearby Granny Gothards.

The bread is made daily, the water on the tables comes from the farm's spring, eggs are from their Maran and Light Sussex hens and herbs, vegetables, salads and flowers are from the walled garden.

"I am passionate about using local and seasonal ingredients," said Olivier.

"It is also important to me to use as much of a product as possible.

"Anyone can cook a chicken breast, the real skill is being able to do something clever with the other parts of the meat.

"For example, we have been serving veal at the moment but I use as many different cuts of the meat possible for different parts of the dishes.

"Everything is used and I think you can taste all of those flavours in our dishes definitely."

Olivier says he was influenced growing up by his grandmother who lived in Normandy and used a lot of butter when cooking.

He also says his dad influenced his career - not because he was a particularly good cook though.

He adds: "He worked for Air France so I travelled around a lot to see him.

"We used to have dinner with some of the top French chefs around the world and eat at some of the best restaurants.

"I used to love meeting them and I have always wanted to be a chef."

The menu at Clavelshay is small but changes frequently to make the best use of seasonal produce.

Delights on offer at the moment include veal, a pan roasted loin of Lyme Bay Cod and there is also a very popular Sunday Lunch menu.

As well as cooking at Clavelshay, Olivier also teaches at a college, but he confesses he is most at home when in the kitchen.

He added: "I couldn't do anything else, I love to cook and I still get such a buzz from it.

"I feel most confident when in the kitchen here."

n Clavelshay Barn is open for dinner on Wednesdays through to Saturdays from 7pm and for Sunday lunch from noon-2pm.

For full details, visit clavelshaybarn.co.uk or contact Sue Milverton on 01278 662629 or e-mail query@clavelshaybarn.co.uk